Thanks Dan, I've had a Bulliet old fashioned and it was nice. No idea on the recipe though as it was in a restaurant.

I may try this recipe, looks interesting and I like the cherry juice. Have also been thinking of getting cherry bitters. Cherry pie is my favorite desert.

On the orange, I have to agree. I liked the idea more than it improved the drink. Have some Cointreau in the freezer and a glass syringe for maybe 1cc. Will get some orange bitters too. And maybe some orange oil. Years ago I made orange smoked tuna with an orange oil, soy and brown sugar brine. It essentially made tuna candy which was phenomenal.

Many more things to try.

I am old fashioned enough to want a perfect Eggnog recipe at this time.

A note on the Blanton's, on two occasions in the past I've gone out for a ribeye at the Capital Grille and another fine local restaurant. Both steaks were perfect, both old fashioneds were perfect, the combination of the two was otherworldly good. The sweetness of the old fashioned combined with the high heat sear on the steaks (rare to med. rare inside) was a match made in heaven.

And I like a good steak now and again, so here we are.

http://forums.pelicanparts.com/uploa...1608602906.jpg

That's easy. Nellie's Free Range Eggnog is awesome out of the carton. Just add Angel's Envy and a little fresh ground nutmeg on top.

I'm on the W coast

I'll fedex you some

thx!!

pm me your info and I'll get it out

A little Cointreau will go a long way, I like just the orange peel, as otter describes.

Tonight's was excellent after getting the Woodford orange bitters. Unfortunately no real measurements

Some simple syrup
2 dashes Angostura bitters
2 dashes Woodford Reserve orange bitters
1 huge round ice cube
Some Woodford Reserve Double Oaked
2 cherries

but the real twist, a flamed orange peel round. Slice a disc about 1.5" in diameter, light a wooden match, warm the peel and then squeeze the peel over the flame into the drink. Place orange peel in drink after rubbing on rim.

You get this wonderful aroma of orange and it's not the bitters. Top shelf cocktail.

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Yes, flaming is impressive and works. Try it with a Sazerac.
Gonna try some of the trader joes Amarena cherries - cant get luxardo locally-have been using dried cherries soaked in bourbon and tart cherry juice which is pretty darn good.

Tonight's is John Bowman (trace mb #1), aforesaid homebrew cherries, orange zest, fee's, and maple syrup. Yum.

How is the John Bowman? I have to get some maple syrup.

Cherries are here: Luxardo Gourmet Maraschino Cherries - 400g Jar

Thanks for the link. Odd that I didn't find it.
The Bowman is very good, at its pricepoint. The Issac Bowman (port barrel finished, no age statement but told its 6) is better but more $$.
The JB is close to Eagle Rare quality but younger. I'm disappointed that Trace products are so hard to obtain here in Va, suspect its due to the overall demand. Haven't seen Eagle Rare since the spring, and we never see Weller unless you get fortunate on delivery day.

I don't normally use quality booze in drinks with fruit, but eliminating the sugar, overly sweet cherries and just using the zest allows the liquor to shine. I've always preferred Sazeracs over traditional old fashioneds but doing them his way I might switch.

Next need to try a good rum-maybe A Barbancourt 8-in place of the bourbon.