I participated again last in
SFChefs.Food.Wine in Union Square where I set up an Old-Fashioned bar. Rather than
committing to one spirit, I decided to call upon my favorite producers and gather as big an array of whisk(e)y as the bar could hold. In the end I had a full 30 brands.
To compliment all the spirits, I went a little over on the bitters and sugar. In addition to Angostura,
Peychaud's and Regan's, I brought 8 homemade bitters and tinctures. For sugar I had traditional cubes,
Muscavodo,
Rapadura, Agave Nectar, Lavender Honey and beautiful Japanese sugar that was light like confectioners sugar but tasted like cane.
I had this selection out front so guests would come up, I would hand them a glass and muddle and coach them through making and old-fashioned. We talked about the options and then I would cut ice chunks while they muddled and mixed. I went over pretty well if i do say so myself.
To compliment all the spirits, I went a little over on the bitters and sugar. In addition to Angostura, Peychaud's and Regan's, I brought 8 homemade bitters and tinctures. For sugar I had traditional cubes, Muscavodo, Rapadura, Agave Nectar, Lavender Honey and beautiful Japanese sugar that was light like confectioners sugar but tasted like cane.
I had this selection out front so guests would come up, I would hand them a glass and muddle and coach them through making and old-fashioned. We talked about the options and then I would cut ice chunks while they muddled and mixed. I went over pretty well if i do say so myself.
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2 comments:
Man, this is just awesome! I love it! Seems to me like it'd go over extremely well at any type of gathering--from private parties to fairs. Thanks for sharing!
What a great idea. I wish I had been there.
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