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Milk Street Cocktail Book Recommendations and Christopher Kimball's Old Fashioned

Asked Nov 18, 2020 by Carol R.

I would love Milk Street to produce a cocktail book with a useful tips on creating a pantry of spirits, liqueurs, mixers. Then it would be great to get some cocktail recipes by type of spirit and variations on the theme. It would need a good index by ingredient as well as cocktail name. It could even include recipes for specialty simple syrups, cocktails for a crowd, and a section on recipes for holidays and seasons. Might this be possible?

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COMMENTS

  • Carol R.

    August 6, 2021

    I bought the book, it's fantastic.

  • Robert S.

    January 9, 2022

    I've tried some of J.M.'s cocktails from his book and online class and they are great. I have a question - is there any chance that Chris Kimball would post his recipe on how he makes an Old Fashioned? He brings it up often and I would love to know the details.

    Thanks so much.

  • Robert S.

    January 9, 2022

    Also, I would like to know Chris' brand choices for the liquor, bitters, etc. in the Old Fashioned.

    • Chris KimballMilk Street Staff

      January 10, 2022

      Here you go - my old fashioned recipe: 1 ounce bourbon, 1 ounce rye, 1 raw sugar cube, few drops bitters (I mix orange bitters and Angostura), 1 tbsp water. Pour the liquor over large ice cubes in a shaker. Put sugar, bitters and water in smaller half of Boston shaker. Muddle sugar mixture. Assemble shaker and shake 20 times. Strain into a large old-fashioned glass over medium-size ice cubes. Do not use the typical freezer cubes or small cubes for shaking or serving - they melt too quickly. I prefer Willet Bourbon (a fairly low proof which I prefer to the high proof brands.) and High West rye. Oh, and drink it "cold and fast." (The shaking helps dilute the alcohol so that you can taste the other flavors - anything above 85 proof and it is hard to taste anything but the heat of the alcohol.)