N°4 THE Old Fashioned
The old Fashioned Way
We at Ardent BATCH have chosen a very edgy bourbon, the Pennypacker Kentucky Straight Bourbon. The nose has a little apple, mint, fresh oak and rye. We would place the flavor at watered down apple juice (Boskoop), mint again, a little fudge and toasted oak. Pepper crystallizes in the finish.
We add a touch of chocolate bitters to our N°4 The Old Fashioned, this gives the bottled drink a sweet, nutty flavor. The chocolate bitters also adds a bit of chilies and spices to the mix.
The Aromatic Bitter gives our Ready to Serve drink a good kick. The nose is full of cloves. The subtle tutti-frutti notes of a gingerbread are also teased out of the drink here.
Story & Ingredients
It only became a classic at the end of the 19th century, when numerous complex creations flooded onto the bar scene. People’s desire for cocktails “the old-fashioned way” increased, which is why they returned to the basic type: spirit, sugar, water and bitters.
- Demerara Sugar
- Chocolate Bitters
- Old Time Aromatic Bitters
- Alpine Water
Ready to Drink Cocktail - Ready to serve and ready to drink!
Tip: Old Fashioned & Ginger
5cl Old Fashioned & Ginger Ale
Costs can be recorded in the cash register to the nearest cent. The table of measurements enables immediate status control in the restaurant or in the stockroom.
Developed with restaurateurs and bartenders for restaurateurs.
Anyone can use it – regardless of whether an intern, apprentice, chef de rank or bartender. The guests always have a consistent, positive experience.
By using ready-made mixes, Ardent BATCH can give guests and restaurateurs back between five and ten minutes of their valuable time per drink.
Batched with exclusively hand-picked ingredients from companies rich in tradition.
Everything about the Old Fashioned
Ardent BATCH has chosen the distinctive Pennypacker Kentucky Straight Bourbon for the production of N°4 The Old Fashioned. The nose reveals a pleasant combination of fresh apple, mint, oak and rye. Flavor-wise, the drink is reminiscent of diluted Boskoop apple juice, accompanied by notes of mint, fudge and toasted oak. In the finish, a hint of pepper rounds off the taste experience.
To give the Bottled cocktail a sweet, nutty note, a touch of chocolate bittersweet is added. This also provides a subtle spiciness as well as another spicy note. The Aromatic Bitter adds an extra kick to the Ready to Serve drink. The nose is dominated by clove aromas, while subtle notes of gingerbread round out the flavor.
The Old Fashioned is a classic cocktail that has been popular for over 200 years. However, its origin story is not clear, as there are different versions about who first mixed it. Some believe the Old Fashioned was invented in a Kentucky hotel in the 1800s, while others claim it was created by bartenders in New York City. Despite these ambiguities, the Old Fashioned remains a timeless classic.
The Old Fashioned is traditionally made with bourbon or rye whiskey, but other spirits such as brandy or rum can also be used. An important ingredient in the cocktail is sugar, which is mixed with a dash of water and bitters to achieve a syrup consistency. The choice of bitters depends on personal preference, but Angostura bitters are the most common choice.
The ingredients are usually prepared in a tumbler or old fashioned glass where they are slowly mixed. Some bartenders prefer to first rub the cocktail with a piece of orange peel to add additional flavors to the drink. An ice cube and a splash of soda can be added to lighten and chill the drink, but many prefer it straight up with no additional ingredients.
The choice of whiskey is also important. A bourbon or rye with a higher rye content pairs well with an Old Fashioned, as it adds a spicy character to the cocktail. A bourbon with a higher corn content, on the other hand, can add a sweeter note to the cocktail.
The Old Fashioned has gone through many changes over time, from the type of spirits to the way they are prepared. Nowadays there are also many variations of the cocktail, from fruity versions with berries and citrus to versions prepared with mezcal or rum. The classic, however, remains the Old Fashioned with bourbon or rye whiskey, sugar, bitters and a dash of water.
Bourbon whiskey is a type of American whiskey made from at least 51% corn and aged in burnt-out oak barrels. The name “Bourbon” comes from the region of the same name in Kentucky, where the whiskey is traditionally produced.
The history of bourbon dates back to the late 18th century, when European settlers in Kentucky began distilling whiskey. The production of bourbon differs from other types of whiskey in the use of at least 51% corn as the main ingredient. This corn mash is mixed with water and other grains such as barley, rye or wheat and then fermented.
After fermentation, the mash is distilled in copper stills, which increases the alcohol content. The distilled alcohol is then stored in oak barrels, previously burned out to achieve a special aroma. During aging, the whiskey takes on color and flavor from the oak and develops characteristic notes of vanilla, caramel and oak.
Bourbon has gained popularity in recent years, especially due to changes in taste and quality of production methods. Many distilleries have begun to draw on old traditions, using artisanal methods to enhance the flavor and aroma of bourbon.
Bourbon is a versatile whiskey that can be enjoyed neat or used in cocktails like the Old Fashioned or the Manhattan. Bourbon is also a popular ingredient in cooking and is often used in marinades or sauces to add a special flavor.
Pennypacker Bourbon is an American bourbon whiskey that has been on the market since 2013. It is produced by Kentucky Bourbon Distillers, Ltd. which has been producing high quality whiskeys for over 80 years.
Pennypacker Bourbon is a Straight Bourbon, which means it must be made from at least 51% corn and aged for at least 2 years in new, spent oak barrels. The rest of the mixture consists of rye and barley. The alcohol content is 40% by volume.
The name Pennypacker comes from the former governor of Pennsylvania, Samuel Whitaker Pennypacker, who in the late 19th century fought for the state to establish its own whiskey production.
The taste of Pennypacker Bourbon is full-bodied and sweet with notes of caramel, vanilla and oak. It also has a slightly spicy note due to the high percentage of rye in the blend. The finish is long and pleasant with hints of pepper and spices.
Pennypacker Bourbon is great as an ingredient in cocktails like the Old Fashioned, Manhattan or Whiskey Sour, but can also be enjoyed neat.
Angostura Bitters is a well-known brand of cocktail bitters that has been produced since 1824. The Bitters was developed by Dr. Johann Siegert, a German physician, who sought a remedy for stomach ailments while serving as a surgeon in the Venezuelan military.
He experimented with different herbs and spices to find an effective remedy, and eventually made a bitters that became known as “Amargo Aromatico” or aromatic bitters.
The bitters quickly became popular and soon became known outside Venezuela. Dr. Siegert later moved with his family to Trinidad, where he established a distillery and continued to perfect his bitters. The bitters was eventually named “Angostura Bitters” after the town of Angostura in Venezuela, where Dr. Siegert had made his first bitters.
Angostura Bitters consists of a secret blend of herbs and spices, including cinnamon, cloves, cardamom, ginger, allspice and orange peel. It is often used in small amounts as an ingredient in cocktails to enhance the flavor and add a complex, spicy taste. The bitters is also often used as a digestive aid and remedy for stomach problems.
Angostura Bitters is a key ingredient in many classic cocktails such as the Manhattan, the Old Fashioned and the Sazerac. It’s also a key ingredient in the Trinidad Sour, a relatively new cocktail invented by a Trinidad bartender in 2009 and made with Angostura Bitters, lemon juice, Orgeat syrup and Rye whiskey.
Overall, Angostura Bitters is a versatile and important ingredient in the world of cocktails and has a long history as a remedy and ingredient in various culinary applications.
Demerara sugar is a brown cane sugar obtained from the juice of sugar cane. It is often used as an alternative to regular white sugar because it has a stronger, caramel-like flavor and a slightly coarser grain.
Demerara sugar was first produced in the Demerara region of Guyana and is named after this region. The production of Demerara sugar is similar to other cane sugars, but the sugar is not refined as much. The cane sugar crystals are washed, dried and then lightly processed, resulting in the characteristic flavor and grain.