If you’re a long time follower of my social accounts, you know I’ve got a passion for bitters, my collection is over 40 bottles right now and usually grows by 2 to 3 bottles per month. Sipping some whiskey one day I was pondering how I could feature bitters more often, but how I didn’t want just my take on them and how to best pair them in Old Fashioned’s and other whiskey cocktails. So I came up with Bitter Bartenders, where every now and again I’ll feature a bartender and their favourite Old Fashioned, Manhattan, or other whiskey cocktail that utilizes bitters.
To kick us off is one of my favourite local drink slingers, PH Marois of Taverne Midway in Montreal. [Apologies for the grainy picture, bars aren’t exactly known for their quality lighting.] PH has a love for Dashfire Bitters Szechuan tincture so I figured I would bring him my bottle of their Ancient Chinese Secret bitters that share a similar flavour profile.
PH’s Old Fashioned recipe calls for:
- 1oz Rye Whiskey [Sazerac Rye]
- 1oz Bourbon [Buffalo Trace]
- 1.5 Barspoons of Simple Syrup
- 3 Dashes of Ancient Chinese Secret Bitters
- 1 Thin Strip of both Orange & Lemon Peels
Combine all ingredients in a rocks glass and stir with ice. Twist the peels over the glass, rub the rim, drop them in, and enjoy. I have to be honest, I’ve never split an Old Fashioned like this with two different whiskies, but now I’m going to have to do it more. It was quite well balanced, the oaky Buffalo Trace mellowed out the rye spice some, which gave room for the Chinese spices to shine through.