ORIGINAL SPIRTS: ORIGINALLY FASHIONED

ORIGINAL SPIRTS: ORIGINALLY FASHIONED Tuesday, November 01, 2011

Thanks, in part, to revivalist bartenders across the U.S., imbibers of all stripes continue to be the lucky recipients of the Vintage Cocktail Renaissance that’s gathered formidable steam over the last 10 years.

And, thanks, in part, to—and perhaps almost entirely because of—Don Draper, who helped firmly establish the vintage cocktail’s sex appeal, everyone now knows and has probably sampled what is most likely the vintage American cocktail: the Old Fashioned.

Dreamt up during the days of Reconstruction, the Old Fashioned has long been the go-to for the tipplers who want to jazz their bourbon up.

And jazzing, of course, requires a particular architecture—the building of, from the base up, a well-crafted drink, the foundation of which is made from the muddling of fruit (oranges, Amarena cherries, sugar) with Angostura bitters and a few cubes of ice.

Once the foundation has been laid, it’s time for more ice and a shot of Bulleit, a 45-proof, rye-rich Kentucky bourbon, first distilled in the earlier days of the 18th century.

And that’s pretty much it. But to round out the drink’s residual bitterness, we dash and stir into the drink quarter-ounce shots of Luxardo and Maraska maraschino cherry liqueurs, before finishing it off with just a spritz of Pacifique Absinthe, made by distillers operating on the outskirts of metro-Seattle.

Try one, and see if your cellular memory doesn’t revive the dream of a time when time, itself, moved more slowly and more languidly.