All the real classics—the Old Fashioned, the Manhattan and the Sazerac—would have originally been made with rye, as this was the style of whiskey that prevailed in the States up until Prohibition. Peppery, spicy and flavorsome, rye whiskey is wonderful stuff.
Bourbon, which is based on corn, tends to be sweeter, easier sipping. Its notes of caramel, vanilla, tobacco and baking spices play more nicely with other things.
Maple syrup gives depth and richness to this Old Fashioned; the salt makes it really moreish. Make double rounds of bacon as it will be gone in five seconds flat.
Ingredients
- 50 ml bourbon/rye whiskey
- 12.5 ml maple syrup
- Few flakes of salt (smoked salt is good too)
- 1 dash aromatic bitters
Directions
Pour contents into a rocks glass.
Garnish with crisp shard of streaky bacon
Stir with ice.
