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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?