Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Honey old fashioned


paulraphael

Recommended Posts

For one of the old Mixology Monday events, I baked sweet potatoes until I had a decent amount of the sugars cooked out and caramelized on the pan. I deglazed the pan with water to get a syrup and used that as the sweetener in an old fashioned. I thought it was pretty tasty but it would be hugely impractical as a regular thing. My point in mentioning it is, I did all that and it's never occurred to me to use honey in one... so maybe it's only obvious once you've done it. :D

  • Like 2

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

28 minutes ago, Tri2Cook said:

For one of the old Mixology Monday events, I baked sweet potatoes until I had a decent amount of the sugars cooked out and caramelized on the pan. I deglazed the pan with water to get a syrup and used that as the sweetener in an old fashioned. I thought it was pretty tasty but it would be hugely impractical as a regular thing. My point in mentioning it is, I did all that and it's never occurred to me to use honey in one... so maybe it's only obvious once you've done it. :D

 

We have sweet potatoes roasting in the oven right now, and whiskey is the one thing we hoarded for the pandemic. I'm tempted. How were they?

Notes from the underbelly

Link to comment
Share on other sites

1 hour ago, paulraphael said:

 

We have sweet potatoes roasting in the oven right now, and whiskey is the one thing we hoarded for the pandemic. I'm tempted. How were they?


It was a long time ago and the memory isn't what it used to be but I remember it being tasty. I found my notes for it, it was posted on my old blog that I closed to public access years ago because I just wasn't very good at it. According to my post: I deglazed the pan with water and rolled the potatoes in that water to dissolve the syrup on the surface as well. I then mixed that resulting water 1:1 with sugar. I also apparently gave the empty glass a twist from a piece of orange zest and a drop of toasted walnut oil that I wiped around the inside of the glass with the orange zest. I didn't even remember doing that part. Outside of that, it says I used 2 oz bourbon, 2 tsp of the syrup and a dash of angostura. So as you see, my memory is not reliable. I don't remember it being a train wreck though, pretty sure it was drinkable. :D

  • Like 1
  • Delicious 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

11 hours ago, haresfur said:

I'm liberal with the sweetner, spirit, and bitters in an Old Fashioned. Date syrup makes a nice variation.

Finally a use for the date syrup that has been languishing in my pantry for Lord only knows how long – – unopened. 

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

On 5/15/2020 at 1:36 AM, haresfur said:

I'm liberal with the sweetner, spirit, and bitters in an Old Fashioned. Date syrup makes a nice variation.

IMG_2480.thumb.jpeg.fdec748f8d0ccd414daf3bd2059c0bca.jpeg

Indeed it does and the bourbon-soaked date was a nice treat at the end!  Thanks for that idea!

Edited by blue_dolphin (log)
  • Like 3
Link to comment
Share on other sites

×
×
  • Create New...