{"id":969,"date":"2018-08-03T20:32:51","date_gmt":"2018-08-03T20:32:51","guid":{"rendered":"https:\/\/trialbyfryer.com\/?p=969"},"modified":"2018-08-03T20:33:20","modified_gmt":"2018-08-03T20:33:20","slug":"old-fashioned-and-roasted-sugar-simple-syrup","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/08\/old-fashioned-and-roasted-sugar-simple-syrup\/","title":{"rendered":"Old Fashioned & Roasted Sugar Simple Syrup"},"content":{"rendered":"

Old Fashioned
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Introducing, a new section of the Recipes page – James’s Drinks<\/a>! James is our resident cocktail aficionado and shaker maker mixologist. He’s current specialties are the old fashioned, the whiskey sour, and the margarita. Ever since we moved to Chicago, we’ve also been slowly expanding our liquor cabinet, and it’s been surprisingly fun to survey our growing collection of geometric glass bottles and whimsical labels.<\/p>\n

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What bothers me about James’s cocktail shenanigans, though, is that he always<\/em> has to look up the recipe every time he makes a drink, even if he’s made it like fifty times already. And given that he always looks it up on another food and drink blog, it’s sort of like blog cheating on his wife, to be honest. So I’m finally making him sit down and record everything he does, and we’re putting his recipes up here!<\/p>\n

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To start, the classic old fashioned. Remember that roasted sugar<\/a> I made about a month ago? Remember how I promised I would make simple syrup out of that? Lo and behold, a deep, richly mahogany, caramelly and complex simple syrup is born! Classic recipes for simple syrup call for one part sugar to one part water, by volume, but James read that if we doubled the sugar<\/a>, the syrup would keep longer. So we did two parts sugar to one part water, gave it a swirl over the stove, decanted it into a squeeze bottle, and it’s now in our fridge for all our cocktail making needs. I love this roasted sugar simple syrup – it smells and tastes amazing – more nutty and caramelly than white sugar, but not as prominent of a molasses flavor as brown sugar. It’s more like demerara sugar, but better, cause I coaxed that amazing flavor out of white sugar all by myself! (with the help of my oven, fine.)<\/p>\n

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Our other ingredients are fairly straightforward – an old fashioned is also a good cocktail to start with because its ingredients – bourbon and bitters, basically – are extremely versatile and are used in many other drinks. We also add a Luxardo cherry, even though it technically doesn’t belong in an old fashioned<\/a> (oops), because we love those sweet little guys.<\/p>\n

Add a giant ice cube, et voila! Classy, sassy, and splashy.<\/p>\n

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Simple Syrup<\/h2>\n\t
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Sources: Food Republic<\/a>, the Pioneer Woman<\/a><\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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