So, it turns out that I love, I mean LOVE, Old Fashioneds. In fact, I’d have to say it’s my go-to cocktail, my desert island cocktail. The only problem is that my frequent Old Fashioned cocktailing often leads to a bunch of deflowered oranges (i.e. their rinds have been stripped), which sadly sometime end up turning moldy before being repurposed.
In keeping my promise to myself to use more clear spirits in my summer cocktails, I’ve been continuing to experiment with vodka, which is an easy spirit to use since it’s amenable to so many different flavors.
I’ve been thinking lately that I’ve been neglecting the “clear spirits” in my cocktails, in favor of my old favorite and standby, whiskey. It was brought to my attention that I am not alone in this oversight as I read this morning’s LA Times article, discussing how “mixologists” (what happened to just being called a bartender?!) are starting to use more clear spirits in cocktails.
Here in Los Angeles, we’re in the dead of winter. Actually, not really – it’s LA, there’s no dead of winter, or (real) winter for that matter. However, the groundhog did come out a couple weeks ago and announce that we had six more weeks of winter, which got me thinking about Spring and wanting a refreshing cocktail to remind me of the warmer months soon to come.