00:03¡Hola! ¿Qué es Dave Powell?
00:05U.S. Ambassador for Hudson Whiskey
00:07y hoy vamos a hacer el bar
00:08por hacer un simple, simple, old-fashioned.
00:11Me gusta hacer mis old-fasho en un super tradicional
00:14y también un modo que me he encontrado
00:16que me parece que me parece que no me haces de super sweetener
00:17tu coquetel.
00:18La primera cosa que vamos a necesitar
00:20es una single sugarcube.
00:22Cada sugarcube es usually
00:23measured out a un teaspoon de suga
00:26once you break it down.
00:27I like that amount, but I also like using a sugarcube
00:30instead of simple syrup
00:31because what it does is after you've muddled that together
00:33with your bitters and a little bit of soda
00:35it also leaves some granules of sugar
00:38in the bottom of the glass
00:38which I just find to be a really nice texture.
00:40Once we have our sugarcube in the glass
00:42we're going to take our bottle of bitters
00:44I think they just create a little bit of grit
00:46in the cocktail that I really enjoy
00:48and I just like to basically saturate
00:50the whole sugarcube.
00:51I want to see that whole thing turn colors
00:53and understand that the bitters have influenced the sugar enough
00:56and once I know that I have enough bitters
00:58I'm just going to take a dash of club soda
01:00about a quarter ounce at most
01:02and just pop that in
01:04and then I'm going to take my muddler
01:06and just mash all of that together
01:08in the bottom of the glass.
01:09This is really the foundation for your old fashion.
01:12So the sugar and the bitters
01:13are really just taking whatever your base spirit is
01:15and adding a few new layers of flavor to them.
01:18Spirit today, I'm going to be using
01:19Hudson Manhattan Rye Whiskey
01:21and a brand that I'm really proud to be able to say
01:24that I'm working with.
01:25So now once we have all of those parts into our cocktail
01:28I'm going to grab a piece of ice really quickly
01:30and just stir this right in the glass.
01:32I personally really like these large ice cubes.
01:34The finishing touch is going to be our garnish.
01:36Our garnish in this instance
01:38is both for aesthetics
01:40and for a sensory experience.
01:43So by taking our lemon peel
01:45and expressing the oils off of the peel
01:47onto the glass
01:48more or less what you're doing
01:50is you're creating an aromatic
01:52that's going to sit right on top of that drink
01:54so that every time you put your nose into it
01:56you're going to get those essences of the citrus oils.
01:59They're another layer for your senses to experience
02:02as you're enjoying the cocktail.
02:03We kind of drink the same way that we eat, right?
02:06You see your cocktail first
02:07then you smell it
02:08and then you taste it
02:10and then you process it, right?
02:11So all of these aspects are things
02:13that we want to keep in mind
02:14when we're putting our drinks together
02:15even when we're doing it at home.
02:17So with that
02:18cheers to you
02:19and I hope you're staying safe
02:20and hopefully we'll all see each other
02:22on the other side of this.
02:23Keep raising the bar
02:24and we'll keep doing the same over here.
02:26Cheers.
02:29Yep.
02:30That's good.
02:30That's spot on.
02:31That's exactly what I wanted.
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