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?
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.
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.
re: The Big Crunch
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.