I got into a rather heated debate with a former professor regarding the proper way to make an old fashioned.
Im of the mind that simple is preferable since it distributes evenly through the drink - likewise I’m perfectly fine with an orange rind, expressed on the rim and tossed in.
He on the other hand, believes the peel should be muddled into a sugar cube alongside a Luxardo cherry alongside ango.
I’ve never had an old fashioned prepared in the latter manner, but using sugar as an abrasive to express more oils makes logical sense.
I’m curios which way you all prefer, or any input.
Thanks!
Im of the mind that simple is preferable since it distributes evenly through the drink - likewise I’m perfectly fine with an orange rind, expressed on the rim and tossed in.
He on the other hand, believes the peel should be muddled into a sugar cube alongside a Luxardo cherry alongside ango.
I’ve never had an old fashioned prepared in the latter manner, but using sugar as an abrasive to express more oils makes logical sense.
I’m curios which way you all prefer, or any input.
Thanks!
