Blanton's Old Fashioned
 

perfection

Have never tried it, but I do enjoy Blanton's on the rocks :cool:

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yep, why waste good bourbon by mixing it with koolaid?

Good bourbon should not need sugar and bitters added to it, just sayin', maybe ice, maybe.

but that's irrelevant - this thread is about Blanton's - not good bourbon

I was not impressed with it...either.

Like the Stag Jr better...

I don't know about Stag Jr., but a few old fashioneds with a bone-in ribeye at Capital Grille last night was absolute perfection. The sweetness of the cocktail worked so well with the sweetness of the steak with it's caramelized crust and ribbons of fat throughout.

Perfect pairing...

It was phenomenal. My date's idea, she normally drinks Angel's Envy because Blanton's is so hard to find apparently. Definitely a keeper.

The date or the Blanton's? SmileWavy

Well she's got a 2018 Boxster, manual, and gnaws on bones so I would have to say both. :)

Shaun,

If you ever have the opportunity, try a High West Rendezvous Rye Old Fashioned.

V

If they didn't want ice in it, they wouldn't make bourbon glasses that big :D

Trying something a little different tonight. David Nicholson 1843. Picked it up at the distillery a few weeks ago. Not too bad.

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Try a Manhattan with it. It has become my go to when I don't drink Bourbon with ice or neat.

I see investing in bourbon, and rye, in my future.

Some folks here can’t let a man enjoy his drink. Pitiful.

I adore good bourbon and rye. In a really light old fashioned, sure, blantons. If you're using Fee and blood orange and luxardo cherries, then Evan Williams 100 is half the price and maybe better.
Shaun, you need to explore Sazerac's with really good rye. Trust me.

Thanks Greg. Funny that you mention Sazeracs, just an hour ago I was googling and found a link for it and saved to my cooking folder. Looks like I'm going on a spending spree soon.

Screw the Old Fashioned, Order a Sazerac Instead

I usually fake it with Pernod rather than Absinthe...rinse the glass and toss, chill the rye separately, and then strain into the glass with the Pernod, some Peychauds, and a couple of twists...heaven.