A New Take on an Old Fashioned - Food & Beverage Magazine

A New Take on an Old Fashioned

A New Take on an Old Fashioned

A New Take on an Old Fashioned

While the concept of taking something old and making it new again is a well-understood cornerstone of the fashion and advertising industries, not everyone understands the prevalence of reinvention in the field of mixology.

In the world of mixology it doesn’t get much older than the Old Fashioned and with that in mind, the team at DC Harvest set out to create a new version of, what many believe to be, the original cocktail.

It all started when DC Harvest co-owner Jared Ringel and his good friend, renowned bartender Lukas Smith, decided to revisit the work of Jerry Thomas.  Thomas, a bartender from the 1800’s, is widely considered to be the father of American mixology and is credited with establishing bartending as a profession through his showmanship and creativity.

Working with DC Harvest Bar Manager Matthew Fisk, Ringel’s goal was to create an affordable cocktail that tasted way above its weight class.  “We wanted to take a middling whiskey and have it express barrel age the same way very old whiskies do,” he says.  The result of their efforts is the Kentucky Windage.

The Kentucky Windage, which has become one of DC Harvest’s most popular beverages, starts with a case of Kentucky Gentleman bourbon.  12 liters of the bourbon are steeped for 36 hours in untreated Virginia hardwood charcoal before being strained through a coffee filter to remove any fine sediment.

After that, a variety of tinctures including Cinchona, Gentian, Wormwood, Orange Peel, Lemon Peel, Cassia, Allspice, Apricot Kernel, Black Tea, Calamus, Orris, Cocoa and Calendula Flower are added to the liquid. Next, a few ounces each of Dry Oloroso Sherry, Leopold’s Triple Dry and Leopold’s Maraschino are added. The end result is an incredibly delicious, multi-dimensional “Boosted Bourbon.”

A housemade Gomme Syrup, which is made by combining Gum Arabic and Sugar Syrup, is added to the “Boosted Bourbon.”  “Gomme Syrup adds a wonderful texture and slightly malty flavor to any spirit,” says Ringel.  “In the case of our Kentucky Windage cocktail, it also has the added benefit of grabbing all those tinctures out of suspension and putting them right at the front of the palate.”

The Kentucky Windage is finished off with House Bitters and is priced at $12.