We will not simply turn a blind eye to the contemporary version of the Old Fashioned—it was the first cocktail we were taught that used bitters. Somewhere between the 1890s and 1930s, what probably started out as an ornamental garnish of orange and cherry fell into the mixing glass and got muddled with sugar and bitters. We see evidence of this drink in Burke’s Complete Cocktail and Drinking Recipes from 1936, in which the fruit is muddled, whereas during the same period Old Mr. Boston Bartender’s Guide continued to add the fruit after making the drink. More than likely it was a trick used during Prohibition to mask poor-quality booze that stuck with many and was passed down over the generations. Today, many look down on this version of the cocktail, mostly because of the use of commercial, artificial maraschino cherries. Many young cocktail enthusiasts may not have enjoyed this cocktail in its original form, so we offer this restoration for them.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.