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Feb 24, 2013 09:45 PM

Pappy Van Winkle Cocktail?

Saw grandbaby Van Winkle make this on "Mind of a Chef" this week. What's it called???

Half slice of orange, rhind on, in the glass
Muddle only the flesh of the fruit
Saturate a sugar cube in orange bitters on a paper towel
Muddle in the soaked cube
Fill glass with ice
Top up with 15-y.o. Bourbon, height to taste/budget/cirrhosis.

Mighty fine, but what's it called?


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  1. His take on an Old Fashioned. Here's the recipe:

    1. What's it called? Freakin good! ;)

      1 Reply
      1. re: TraderJoe

        I'm waiting for someone to call it a martini, then justify their substitution of every key ingredient.

      2. Muddled Old Fashioned in the style that first became popular circa 1910-1920

        3 Replies
        1. re: JMF

          Hi, JMF:

          OK, send me to 1910 in the Wayback Machine! Seriously, 90% of my batterie, my solid-top, most knives are from this period. It figures I'd love this cocktail.


          1. re: kaleokahu

            Is that really when the muddling of the fruit started? Wondrich speculates it was a prohibition trend, which would put it solidly in the '20s.

            1. re: The Big Crunch

              Hi, BC:

              My knowledge of the history of cocktails is pitiful, so I'll defer to you.

              I re-watched this episode after linking in with the recipe shown on the PBS website, and how Julian VanW made the drink is different. Julian used only orange bitters in 1 cube, whereas the published recipe uses 2 cubes, 1 each soaked in orange and Angostura.

              I've already fiddled with it a bit, and I like a little Trader Joe's orange-essence soda put in the mix. Still futzing with the ratios.


        2. It's a muddled Old Fashioned. Seems like a waste of Pappy though. As folks have mentioned, good booze makes good cocktails, but at a certain price point, returns do begin to diminish. Around here, where Pappy goes on sale for around $300 a bottle, I'd say the point of diminishing returns is thoroughly blown out of the water.

          Also, while any bourbon is certainly acceptable, the notion of using a wheated bourbon in a cocktail calling for a sugar cube (or the approximate .25 oz. of simple syrup) seems poorly conceived. Why not go for a drier, rye-heavy bourbon to contrast with the sugar? Or, just go with rye.

          1 Reply
          1. re: The Big Crunch

            Of course, if there's one person who can afford to waste Pappy on Muddled Old Fashioneds, it's Julian. Guess he has a sweet tooth, with his orange juice, sugar cube, and wheater bourbon.

          2. Finally got around to trying this last night, as follows:

            full round of orange, no rind
            1 demerara cube
            3 dashes each, Angostura and Angostura Orange
            2 oz OWA 107
            2 big rocks

            As predicted, it's sweet not cloying. It went down very easy. I'm going to try The Big Crunch's suggestion of using rye tonight. I think that will cut through some of the sweetness.