N°4THE OLD FASHIONED
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
How to prepare
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.
Opportunity / Upsells
Guests can take the cocktail experience home and enjoy it with friends. They will tell of their visit to your location at the same time.
Old Fashioned - N°4 The Old Fashioned
In 1806, the whiskey cocktail was a popular morning-after drink – for headaches and nausea or, more likely, a hangover. The simple mixture of sugar, bitters, whiskey and ice, garnished with a lemon, was quick and easy to prepare, but underwent some changes over the years as bartenders experimented with the composition. This went so far that the whiskey cocktail could be a completely different drink every time you ordered it.
Drinkers soon grew tired of this constant change and demanded that the whiskey cocktail be prepared the old-fashioned way.
During Prohibition, the drink almost went out of circulation, although a variation was mentioned in Jerry Thomas’ Bartender Guide: How to Mix Drinks. It was called the Old Fashioned Holland Gin Cocktail and was more like the cocktail we know today, although of course they used gin and not whiskey.
Despite earlier mentions, credit for the modern version of the drink seems to go to a whiskey bartender named James E. Pepper in 1880. Pepper had created the drink at a private club in Kentucky called Pendennis and took it to the bar at the Waldorf-Astoria Hotel in New York, where it grew in popularity.
In February 1880, newspapers announced that politician Samuel Tilden had dropped out of the election race, and the public celebrated the occasion with hot whiskeys, sour mashes, and old fashioned cocktails.
A few years later, in 1895, the cocktail was featured in George Kappeler’s book Modern American Drinks, cementing its place as a popular drink in the United States.
Since then it has fallen into disrepute time and again, but as a classic cocktail it has cemented its place in history.
The ingredients of our N°4 The Old Fashioned
Bourbon is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name derives from the French Bourbon dynasty, although the exact inspiration is uncertain. Contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both named for the dynasty. The name “Bourbon” was not used until the 1850s, and Kentucky etymology was not developed until the 1870s.
Bourbon has been distilled since the 18th century. Although bourbon can be made anywhere in the United States, it is strongly associated with the American South in general and Kentucky in particular. In 2017, distillers’ wholesale sales of bourbon in the U.S. totaled about $3 billion, and bourbon accounted for about two-thirds of U.S. spirits exports, valued at $1.8 billion. According to the Distilled Spirits Council of the United States, U.S. distillers generated $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit from the state of Tennessee) in 2018.
Bourbon was recognized by the United States Congress in 1964 as a “distinctive product of the United States.” Bourbon sold in the United States must be made from at least 51% corn and aged in a new oak barrel.
The history of bourbon
Distilling was most likely brought to what is now Kentucky in the late 18th century by Scots, Irish Scots, and other settlers (including English, Irish, Welsh, German, and French) who began farming the area in earnest. The origin of bourbon as a distinct type of whiskey is not well documented. There are many conflicting legends and claims, some of which are more credible than others.
For example, the invention of bourbon is often attributed to Elijah Craig, a Baptist preacher and distiller credited with many Kentucky inventions (e.g., fulling mill, paper mill, cable car) who was the first to age the product in charred oak barrels, a process that gives bourbon its brownish color and distinctive flavor. In Bourbon County, across the county line from Craig’s distillery in what was then Fayette County, an early distiller named Jacob Spears is said to have been the first to call his product bourbon whiskey.
The Craig legend, while still popular and often repeated, is not true. The Spears story is also popular in the region, but rarely told outside the district. There was probably no single “inventor” of the bourbon, which evolved into its current form in the late 19th century. Basically, any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels to improve the flavor has been known in Europe for centuries. The late date of Bourbon County’s etymology has led historian Michael Veach to dispute its authenticity. He suggests naming the whiskey after Bourbon Street in New Orleans, a major port city where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac.
Another suggested origin of the name is its association with the geographic area known as Old Bourbon, consisting of the original Bourbon County in Virginia established in 1785. This region encompassed much of what is now eastern Kentucky, including 34 of today’s counties and what is now Bourbon County, Kentucky, which became a county when Kentucky broke away from Virginia as a new state in 1792.
As American pioneers advanced west of the Allegheny Mountains after the American Revolution, the first counties they established stretched across vast areas. One of these original, huge districts was Bourbon, founded in 1785 and named after the French royal family. While this huge county was divided into many smaller counties, many people called the region Old Bourbon in the early 19th century. Old Bourbon was home to the main port on the Ohio River, Maysville, Kentucky, from which whiskey and other products were shipped. “Old Bourbon” was stamped in stencils on the barrels to indicate the port of origin. Old Bourbon Whiskey was different because it was the first corn whiskey most people had ever tasted. Over time, bourbon became the name for all corn-based whiskeys.
Although many distilleries operated in Bourbon County in the past, there was no distillery there between 1919, when Prohibition began in Kentucky, and the end of 2014, when a small distillery opened – a period of 95 years.Prohibition had a devastating impact on the bourbon industry. With the ratification of the 18th Amendment in 1919, all distilleries had to cease operations, although a few were permitted to put existing stocks of medicinal whiskey into containers. Later, a few were allowed to resume production when supplies ran low. Distilleries that received permits to produce or bottle medicinal whiskey included Brown-Forman, Frankfort Distillery, James Thompson and Brothers, American Medical Spirits, Schenley Distillery (now Buffalo Trace Distillery), and A. Ph. Stitzel Distillery.
One refinement often attributed to James C. Crow is the sour-mash process, in which a certain amount of spent mash is added to each new fermentation. This mash is also called feed mash because it is used as animal feed. The acid added when using sour mash controls the growth of bacteria that could spoil the whiskey and provides an appropriate pH balance for the yeast to work.
In a 1964 resolution passed by the United States Congress, bourbon was declared a “distinctive product of the United States” Federal regulation now defines bourbon whiskey to include only bourbon produced in the United States.
In recent years, bourbon and Tennessee whiskey, sometimes considered a different type of spirit but generally meeting the legal requirements for the bourbon designation, have been introduced in the United States.
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.
Demerara sugar is a minimally processed cane sugar that is great for sweetening drinks and desserts. It is a kind of brown sugar with large crunchy grains.
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. Unsurpassed in flavor complexity, spices such as cinnamon, cardamom, anise and clove come through strongly.
Now the time to enjoy has arrived, grab a Rocks glass and fill it with a few full ice cubes. Pour yourself 6-8cl N°4 The Old Fashioned in the iced glass, an Old Jazz plate should not be missing now – Cheers!
Our Bottled Old Fashioned is bottled and produced 100% in Austria, near the beautiful Mozart city of Salzburg.