An old fashioned is supposed to be strong, basically lightly sweetened and minimally diluted whiskey with a cherry. I do not use the traditional recipe. I use a finger of water, a scant spoon of turbinado, bitters, a Luxardo cherry, and a good bit of ice and add whiskey to fill the glass.
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I use a LOT of Luxardo cherries in that particular glass. Makes me very happy.
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People with autism often have completion compulsions. My 42 year old son is such a person. He will eat a whole jar of Luxardos in one sitting. So we hide them in an old Cento San Marzano tomatoes can with the neatly cut lid sitting there, making it look unopened. He will also drink the brine or vermouth off the olives.
I think I would go into a sugar coma if I ate the whole jar. 4 is my limit in a big cocktail. I’ve bought boxes of little shelf stable packs of olives. Almost like single serve. Don’t know how they’d work for drinks. They aren’t stuffed.
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Tinto de verano. Hot summer day - begs for this afternoon refreshment from Spain. Red wine (Italian Bardolino though) and bitter lemon, 60/40 ratio, and a slice of lemon. And lots of ice of course.
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Looks wonderful. Bitter Lemon has disappeared from US supermarkets. I don’t know why.
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Did you adopt this before or after viewing The Bear?
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Been drinking a few Imperial Stouts recently as well as some porters
Have been searching for my fav Ten Fidy but no such luck 
can’t find it anywhere near me. I may have to buy it online if I can find it
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My wife and I are having old fashioneds, identical except for the whiskey. One is Evan Williams bottled in bond, and one is Knob Creek 9 YO. The whiskies are quite similar, but Knob is the clear winner. At twice the price it should be, but the tastes were surprisingly similar.
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The deets:
Put the little can in the freezer for a couple of days. Put the glass in the fridge for ditto. I was hoping for kinda slushy (the maker suggests that all of their cocktails be poured over ice 
)
Definitely well-chilled. I like cold cocktails.
Verdict: I haven’t had a daiquiri in 25 years. And that last one was frozen. So this one - not bad …
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Next up from Post Meridiem’s canned cocktails - vodka gimlet. Yes, I bought a couple of sampler packs so I could try each one that they make. And no, I’ve never had a gimlet in my life. So I have nothing to compare this to.
Chilled the can/glass in freezer/fridge. Added my own lime wheel. Verdict: tasty! I enjoyed it. Sweet and tart at the same time. I guess I’ll have to order a “real” one if I ever set foot in a restaurant again - or just make one for myself. Yes, I do make my own cocktails. I really like a Jack Rose, but I only make them when I have guests - actually just 1 person among them - who like them, too.
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Every toolbox should have a gimlet and a screwdriver.
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Might need something in that kit to extract the Rusty Nail that got hammered in the wrong place.
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OKAY, you two!
Turning things over to a pro:
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Well, my grandfather was a vaudevillian. Don’t recall him ever cooking. He did drink Crown Royal, I think.
It was a blended, carrots, pineapple, cucumber and apple. My brother made one and did taste it, it was good!
I had the CNE Cocktail Special, an Electric Blue Cotton Candy Cosmo.
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A Merry Widow (actually, half of this):
- 1 1/2 oz. London dry gin
- 1 1/2 oz. dry vermouth
- 1/3 oz. Benedictine
- 2-3 dashes absinthe, Pernod, or Herbsaint
- Peychaud’s bitters (to your taste)
Stir with ice, strain into a chilled coupe glass, and garnish with a twist of lemon.
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