Cubed Old-Fashioned

To wrap up the Old-Fashioned motif, I’ve decide to conclude with one of Jamie Boudreau’s variations on the time-honoured classic. Mr. Boudreau, a fellow Canadian originally hailing from Montréal, has fashioned a cocktail using the Old-Fashioned framework, but has tripled the number of spirits and bitters. What’s more, he’s captured the essence of the Old-Fashioned in syrup form and added it to the mix. This cocktail, in the words of its creator, has “as much flavour as humanly possible”. It’s hard to disagree.

Historically, the Old-Fashioned was made with whatever spirit happened to be lying around: Whiskey Old-Fashioneds, Brandy Old-Fashioneds, Rum Old-Fashioneds… you get the idea. This cocktail uses all three, thus creating an uber-complex turbo-spirit.

With respect to the trio of bitters, Jamie was attempting to mimic the flavour profile of the type of bitters that was prevalent during the mid-19th Century, i.e. Boker’s bitters. Since the creation of the Cubed Old-Fashioned (late-2010), Adam Elmegirab of Scotland has revived the previously defunct bitters recipe to much acclaim; however, using a single type of bitters effectively void’s Boudreau’s cubic theme.

Now let’s talk about the syrup. Monsieur Boudreau is a clever fellow. Très habile, oh mon dieu. An Old-Fashioned within an Old-Fashioned. A sort of synecdoche syrup, if you will. Instead of using water as the solvent, whiskey is used. Bitters, normally found in the Old-Fashioned, are also used in making the syrup. Complexity is further amped up with raw sugar, spices, and all things nice.

I’ll dispense with further talk. Here’s the (OF)3.

Paternal Drunk - Post 13 - Cubed Old-Fashioned - S

    • ¾ oz. Pierre Ferrand 1840 1er Cru de Cognac Grande Champagne Cognac
    • ¾ oz. Bacardi 8 Year Old Rum
    • ¾ oz. Rittenhouse Straight Rye Whiskey
    • ½ oz. (scant) Old-Fashioned syrup (see recipe below)
    • 1 dash Bittermens Xocolatl Mole bitters
    • 1 dash Angostura Aromatic bitters
    • 1 dash Regan’s No. 6 Orange bitters

Add the the whole kit and caboodle to a mixing glass and stir with ice until your mixture has goosebumps and is shivering cold. During this time, recite aloud the first ten cube numbers. Once you have demonstrated your keen math skillz, strain over a large cube into a chilled Old-Fashioned glass and garnish with orange twist and cherry. If you can make the twist look like a cubic function, that’d be super geeky (read: awesome). Again, make sure the cherry is top-ah quality-tah.

To make the syrup, heat up 100 mL (~3⅓ oz.) of bourbon (or rye) with 50 mL (~1¾ oz.) of Angostura bitters in a small sauce pan over low heat. Add 225 mL (~7.5 oz.) of Demerara or Turbinado sugar, along with 3 cloves, 4 allspice berries, and a star anise pod and stir continuously until sugar is dissolved. Remove from heat and let cool. Once cool, fine strain into a squirt bottle for easy… squirting.

This is a delight. Power and elegance intermingle. My palate (and mind) lack the refinement to adequately describe the onslaught of flavours delivered by the ardent nectars that comprise this libation. Therefore, I will not attempt to do so. Besides, my doctor says that I need to cut back on grandiloquent prose and sesquipedalian words like… “grandiloquent” and “sesquipedalian”.

In summary, this drink tastes like angels’ tears is tripleplusgood. Cheers.