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Tools of the Trade


The Glass


My preference is for a clear, simple, nicely weighted,14oz double old-fashioned glass.

The Crate&Barrel Dylan Glass is inexpensive and well-made.





Mortar & Pestle


A wooden pestle to crush the fruit is an important part of the Old Fashioned Cocktail process.  I don’t use the mortar and prefer to grind the fruit directly in the glass.  It saves time and cleanup.  A wooden vs stone pestle let’s you do this without fear of breaking the glass.











It is fun to experiment with the recipe, but I like the original Angostura Aromatic Bitters.  It is distinctive and noticeable when missing.









 Fruit Garnish


The traditional orange or lemon is great, but here is where I like to try new things.  Variations of the orange — clementines, tangerines, or mandarins are even better.   My favorite fruit is a Meyer Lemon — half lemon half mandarin.

Grapefruit is too bitter for me, but I have tried sweeter fruits like grapes, cherries, blueberries, and raspberries with varied success.  Bottom line, always have some fruit around.









Raw sugar takes too long to dissolve and I don’t keep simple sugar around, so I like Agave Nectar.  It’s just sweet enough and already in liquid form.









 Ice Cubes


A large block of ice takes longer to melt and frankly looks better.

Tovolo King Cube Extra Large Silicone Ice Cube Trays are the perfect size and silicone, so the ice pops out easily.  Inexpensive and worth it.