DRINKS

THERE’S NOTH­ING OLD FASH­IONED ABOUT AN OLD FASH­IONED – OUR CON­TIN­UAL GO-TO TIP­PLE.

GQ (Australia) - - INSIDE GQ -

One of the last sen­tences Humphrey Bog­art sup­pos­edly ut­tered has echoed through global whisky dens ever since: “I should never have switched from Scotch to mar­ti­nis.” True – whisky re­mains the ul­ti­mate go-to drink, one that speaks in­stantly of place and pur­pose; a peren­nial bev­er­age, which is all about oc­ca­sion. And make ours an Old Fash­ioned, thanks. Sure, it had a heady re­turn to style – thanks to Don Draper – though it was on the GQ menu long be­fore Matt Weiner de­cided to bring his ’60s ad men to life. Be­cause an Old Fash­ioned speaks of tra­di­tion and a time of sim­pler pur­suits, and cock­tails too – dat­ing as it does to the 19th cen­tury. An Old Fash­ioned is also the man’s man of drinks – a mud­dled and al­lur­ing take that al­lows the spirit to find its voice. But don’t just take our word for it. “The best Old Fash­ioned will sea­son the whisky and al­low it to sing,” says Alex Or­win, man­ager at Syd­ney’s stel­lar CBD whisky bar, J&M. “A lot of the time the whisky gets drowned out by ex­ces­sive use of bit­ters, over di­lu­tion and too much su­gar.” Or­win sug­gests the first step is to find a pre­ferred whisky, then play around with types of bit­ters and cit­rus that best work with that choice. And if that doesn’t work, then sim­ply adopt his recipe for the classic cock­tail, be­low.

“TOO MUCH OF ANY­THING IS BAD, BUT TOO MUCH GOOD WHISK Y IS BARELY ENOUGH.” MARK TWAIN

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