Storm Port Old Fashioned

By

A drink from the spirited dinner at Feast, the Storm Port Old Fashioned is a rum based old fashioned using a “compound” bitter orange component and two types of bitters.


Another one of Jackson’s drinks made to showcase the line of spirits offered by Anchor Distilling / Preiss Imports, the spin on this cocktail is two fold.  While most people avoid using lime twists, Jackson pulls the lime off as an interesting aromatic influence upon the drink, especially since it juttingly stands against the ingredients-of which there is no lime juice.  Secondly, the drink uses the idea of blending liqueurs prior to mixing, in order to create compound liqueurs.  The drink takes its’ name from the inclusion of an English style rum.

While lime twists are not uncommon, they generally are added to rum drinks, and quite often drinks with a citrus component to extrapolate the aroma from the oils of the lime into the aroma of the drink.  Without the lime juice, this makes the Storm Port Old Fashioned quite interesting with regard to this, since it treats the lime as one would use a lemon in making something such as a Martini.  The expression of the lime upon the rim of the glass and the top of the ice keeps the ingredients above the surface of the libation as well, providing a sense of longevity to the overall aromatic experience of the potation. 

The drink calls for specifically compound bitter orange, or a mixture of two parts Fernet to one part curacao.  While this could be made a la minute, the creation of this prior to the actual drink helps to alleviate the stress of measuring out one third ounce of Fernet and one sixth ounce curacao.  Seeing the rise of compound mixtures behind the stick is common, especially as a way to cut back on the time consumptioin for readily made drinks: how often do people want to make up a Zombie adding in each ingredient separately, rather than just performing the combinatorial exercise with a fraction of the motions by mixing up drink ingredients earlier in the evening or week.  When behind the bar, the need to be efficacious is quite important, since it is an industry, and quality is not sacrificed in this way, especially if the drink is a repeat seller.

The only other thing to note is that Jackson, instead of using a simple syrup, uses sugar for this drink.  While it is personal preference, Jackson ensures that the sugar is dissolved more readily by working with it at room temperature rather than after adding in ice or chilling the drink.  Sugar, as you knwo if you are making a syrup, more easily dissolves in liquids at high temperature, and the inclusion of the soda water helps ensure the smoothness of the cocktail.

Storm Port Old Fashioned:

2 ounces English Harbot 5 Year
1/2 ounce compound bitter orange (2 parts Fernet to 1 part curacao)
A sugar cube
Dash of Angostura
Dash of Peychaud’s bitters

In the bottom of a mixing glass, add a sugar cube, and the bitters.  Add a touch of soda and stir / muddle the sugar cube to get it to dissolve.  After that, add in the rest of the ingredients, stir at room temperature, add ice, stir to chill, and strain onto the rocks.  Garnish with a twist of lime.