If you live above ground, ie not under a rock, in any major city you are aware of the shift in the ever-changing cocktail world. Over the last year or so, cocktail menus have been making a change. Gone are the days of masking the flavor of alcohol. Cocktails are making a complete 180 and history is literally repeating itself: we are saying goodbye to the sugar filled spirits, the flavored rums, vodkas and tequilas, the rooty-tooty fresh and fruity and we are getting back to the root of cocktail culture.
Every woman over the age of 25 has given themselves a mental kick in the ass while standing in line about to fork over their credit card to purchase a pile of clothes costing damn near the amount she pays in rent and identical to the free pile she turned down from her mother’s closet-cleaning years ago. History has been repeating itself in every other aspect so why not in what we drink?
There is no longer an urge to whip out your smart phone and book a dentist appointment while watching the bartender mix your drink. We have burned the little umbrellas just like our mothers burned their bras. We have taken a stand for freshly squeezed juices and sought after herbal combinations of chartreuses and bitters. We are channeling our inner flapper and bring a little golden era back into our lives.
Here’s a recipe to do just that.
GIN OLD FASHIONED
dry rye gin
Jamaican #2 Bitters (ours are from Milwaukee’s Bittercube)
pineapple & banana: we promise it’s not crazy sweet!
1. Muddle pieces of banana and pineapple.
2. Add 1.5 ounce of dry rye gin.
3. Add 4-5 drops bitters.
4. Shake it!
5. Serve over ice.
6. Do not add an umbrella.