That maple walnut old fashioned has potential, though the dasher on the bottle is being a bit stingy for some reason so there isn’t as much bitters in it as I’d like. The bitters smell like roasted nuts and boiled down maple syrup which is probably why people recommend pairing the two. Might also work better for my taste with that rum from when I cut myself a few days ago.
Not saying the bourbon or rye should be harsh, but I agree. I don't mix the good stuff.
Jameson Black Barrel is for people who want to drink bourbon when they buy Irish whiskey. Regular Jameson is better and more represents what Irish whiskey actually is. I drink Tullamore myself and I trust my older relatives that Powers is good. Green spot and Redbreast 12 are very good but more than you should reasonably spend on a spirit, so I only ever have a glass in whatever bars offer them, which isn't many even here in Ireland. Most old people I know have never drank whiskey that cost more than £20 a bottle, but for good reason. Good Irish whiskey isn't expensive, even these days when whiskey hipsters have blown up the prices like a bouncy castle.
The old fashioned is a formula more than it is a specific drink. You can do brandy, rum, tequila and mezcal, some gins, and so on in addition to whiskey; and you always have options on the bitters and sweeteners, though you should keep in mind what booze you’re using when you mess with those. I’ve mentioned maple syrup and black walnut bitters in the thread before for example; which goes well with bourbon or an aged rum. For tequila (anejo) or tequila/mezcal (reposado and a smoky mezcal) split old fashioneds you’d want agave nectar, just keep in mind that agave nectar is much sweeter than regular sugar, and orange or chocolate bitters. For just a standard bourbon old fashioned, use a syrup instead of a sugar cube, be careful with the bitters because your dashes will become bigger as the bottle gets lower, and use a big rock of ice if you have molds or are autistic enough to freeze an igloo cooler like I am. The drink’ll dilute more slowly with a large, clear piece but it’s not necessary. Try Old Grandad 114 if you’re looking for a stronger bourbon. Death and Co. apparently uses it in their house old fashioned and they’re one of the best bars in the country.
For a strong, authentic take I'd recommend Embury's recipe from The Fine Art of Mixing Drinks. Embury's ratios are all skewed in favor of being strong as fuck, because liquor was drank by men back in the '40's, not queers.
Both of the Irish's I recommended just taste like borubon lol
I've never even heard of the second one so I couldn't speak for it. I don't understand why you wouldn't just do away with Irish whiskey and recommend more bourbon instead.
I'm not sure why I even buy whiskey that isn't bourbon.
I got a bottle of Kilo Kai a couple weeks back since the Sailor Jerry's nearly gone.
IMO a lot of Irish whiskey would benefit greatly from a higher bottling strength. Redbreast 12 CS is said to be phenomenal, though I probably won't try it because its pricing is getting out of hand.
Angostura is a classic, distinct enough to be noticeable when it's being substituted with something else. Old Fashioned makes even rot guts easily drinkable, but there's diminishing returns with better quality whiskey or they might not fit your preferences as much - IMO Single Barrel bottlings and oakier stuff like WT Rare Breed don't make good Old Fashioned.
Depending on your tastes - Flor de Cana 7 (Nicaragua) for a dryer type of rum. Not very sweet, it's mainly caramel and cocoa with hints of walnut and dark fruits. Arcane Cane Crush for something different - unaged Agricole from Mauritius. There's the trinity of Oliver y Oliver's Exquisito line, 1985, 1990, and 1995. 1985 is the driest and 1995 is the sweetest with 1990 sitting in the middle. All of them are quite good.
I like to steer clear of spiced rum. They usually taste like somebody knocked over the spice rack and spilled it into their detergent, plus if i really wanted spice in a cocktail or something I could just add it myself.
Thanks, I've actually been searching for a good agricole. Between that and Demeraran rum, decent ones are few and far between even by the standards of the rum industry.
The Kilo Kai is drinkable and not unpleasant but... OK is the highest praise I can give it. Much fonder of other rums, and Sailor Jerry is still my favorite spiced. I asked my local liquor store to put a bottle of Ron Zacapa on hold next time they got it in but no dice so far (they've also been unable to get the Fid Street gin I wanted in).
Captain Morgan's Spiced Gold is pretty good for making a light, fruity grog. Grab two bottles, pour them into a pot, add some water, copious amounts of freshly squeezed citrus juice, and some molten honey for sweetness, mix well, heat it up a bit, and you have a perfect summer refreshener.
And that was a really good recommendation btw. Black walnut is a particularly good flavor for bitterness.
Dark & Stormy is one of my favorite highball type mixes. Kraken does it really well, although I'll settle for Captain Morgan's. You really don't want the super sweet, treacly types of ginger beer like Goya. I have to admit to a fondness for that pleb-tier ginger beer but not in mixed drinks.