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  • Anatomy of a Cocktail
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  • Story of the Old Fashioned
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Diagram 1.1: Composition


The Original:
In a mixing glass, add a sugar cube, 2 dashes of Angostura bitters and ¼ ounce of water. Muddle until the sugar cube has dissolved. Add 2 ounces of rye whiskey and a large ice cube. Stir well until chilled, about 20 seconds. Strain into an Old Fashioned glass with a fresh ice cube. Garnish with an orange peel and serve.
Read about the Old Fashioned

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Diagram 1.2: Variations

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List 1.3:Further Inspiration

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The Broken Shaker: This Miami, Florida, bar features a different Old Fashioned variation on its menu each week. Bartender Gabriel Orta's signature move involves infusing whiskey with unlikely ingredients -- such as Reese's Pieces candy -- to offer unusual flavors when mixed in the glass.

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Portland Penny Diner: Brandon Wise has taken the concept of the Old Fashioned and blown it wide open at this restaurant in Portland, Oregon. He lets guests choose from a buffet of multiple sweeteners, bitters and spirits to make their own bespoke version of the classic drink.

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Jbird: At this New York City bar, the menu features an entire page of Old Fashioned twists. In one version, called the Honey Nut, bourbon is scented with the flavor of peanuts through a technique known as fat-washing, then mixed with honey and bitters.

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  • Anatomy of a Cocktail
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  • Story of the Long Island Iced Tea
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Diagram 1.1: Composition


The Original:
Fill a tall glass with ice, and add 1 ounce of vodka, gin, tequila, light rum and triple sec. Top with a splash each of sour mix (equal parts lemon juice and simple syrup); then fill the glass with cola. Stir to combine; garnish with a wheel of lemon or lime and serve with a straw.
Read about the Long Island Iced Tea

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Diagram 1.2: Variations

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List 1.3: Further Inspiration

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At Cliff’s Edge Café in Los Angeles, bartender Matthew Biancaniello uses the Long Island Iced Tea as a template for the Montauk, a robust drink mixed with single-village mezcal, aquavit, coconut vanilla chai-infused vodka and funky Jamaican rum, along with fresh passion fruit juice and agave syrup.

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Smuggler’s Cove bartender Steven Liles first mixed The Big, Long, Apple Tiki Island for a Hurricane Sandy fundraiser at this San Francisco tiki bar. This spring, the elaborately flavored Long Island variation--which uses apple-cider syrup and falernum in place of cola, and is spiced with tiki bitters--will appear on the bar’s specials menu.

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At Anvil in Houston, owner Bobby Heugel added a Long Island Iced Tea variation to the bar’s “100 List” of must-try drinks. Anvil’s version is a cocktail geek’s dream, made with rhum agricole blanc, Old Tom gin and sweet vermouth infused with kola nuts.
(Photo: Chuck Cook)

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  • Daiquiri
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Diagram 1.1: Composition


The Original:
In a cocktail shaker, add 2 ounces white rum, 1 ounce lime juice and 1 ounce simple syrup. Add ice and shake well. Strain into a chilled coupe and garnish with a lime wheel. Read about the Daiquiri.

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Diagram 1.2: Variations

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List 1.3: Further Inspiration

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Death & Co.: At this temple of cocktails in New York City, bartenders begin their shifts with “Gangster Daiquiri Time,” when the entire staff takes a Daiquiri shot.

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Billy Sunday: This new Chicago bar offers a Daiquiri on steroids, made with rhum agricole, overproof rum, lime juice, passion-fruit purée and pineapple bitters.

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Rumba: This Seattle rum bar offers six classic Daiquiri variations, but also pays homage to the Ti Punch--a kissing cousin to the Daiquiri. Not quite a mixed drink, this cocktail is made up of rhum agricole, cane syrup and a piece of lime peel.

Index: See the other cocktails