No muddled orange here. No Luxardo Maraschino-soaked cherry, either.
Simon Moorby is an old-fashioned purist.
He doesn’t want bits of fruit floating around in his cocktail. He doesn’t want sugar granules collecting in the bottom of a rocks glass.
Adriana Janovich - The Spokesman-Review
When he makes an old-fashioned, this is what he wants: spirits, bitters, simple syrup he makes in-house using a ratio of two parts sugar to one part water because he likes a thicker “not watery” syrup,” and a large, clear ice cube.
He carves that cube himself.
As for garnish, he cuts and – this is very important – he trims an orange peel, shaping it into a twist. That’s it. That’s all he wants. And it’s everything.
An old-fashioned is everything.
That is, Moorby said, “It’s everything that a cocktail calls for.”
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