Hello everyone,
I started DIY around a month ago with a goal in mind, make a tried and true brandy old fashioned sweet. It's a staple of any Wisconsin drink (other than PBR) and one that truly defines Wisconsin's bar scene.
Mixed at 60vg/40pg, 3mg nicotine
TFA Champagne .5%
FW Natural Orange 3%
CAP Lemon Lime 1.5%
FW Maraschino Cherry 1.5%
TFA Brandy 2%
CAP Grenadine .5%
Ethyl Maltol 1%
TFA Koolada 1%
Inhale - Muddled orange and cherry and then also garnished on top, those flavors are the first to be tasted and smelled. The lemon lime / champagne combo brings a slight carbonation tingle. Some brandy sting can be felt in the back of the throat.
Exhale - The brandy mixed with the cool after taste leaves the mouth and throat feeling like an on ice alcohol has been sipped. Slight cooling sensation with a bit of sugar left on lips.
Aftertaste - There is a slight dry, yet burn left in the back of the throat. Just enough to give that alcohol sensation.
This was tested as a shake and vape and with an overnight steep. Due to the nature of how a Old Fashioned is made, the only thing left out is some sort of bitters. Angostura bitters is a top secret recipe and damn near impossible to recreate. Tried to add some anise at a small percentage, as I found that to be a common ingredient, but it left the mix tasting like Jager. I feel that's the only thing that would really make this authentic, but due to how smooth the drink is, I decided to skim over that part and try to accentuate the more prominent tastes.
Since I am still a beginner, I am hoping more of the orange and cherry comes out and the koolada settles a bit with a few more days.
I hope you all can mix it yourself, tweak it, and possibly give me tips on what can be done to improve.
Aha moment
I've been mixing drinks over the past few weeks and it never crossed my mind to add Koolada to them. Not an expert however I wonder if Bergamot FA could work in place of bitters. As soon as I get my next order with Brandy I'll do a little test and let you know.
Possibly, not sure if another citrus note will emulate it.
The hard part about bitters is that it's made up of so many things, herbs, spices that it would almost have to be made into it's own juice, to then be added into other juices.
> The exact formula is a closely guarded secret, with only five people knowing the whole recipe
Kind of explains it right there.
I'd love to hear your notes on CAP Grenadine if you have any.
I've only used it in this recipe as of now.
There is a stronger smell, almost bitterness alone. Somewhat cough syrupy. It seems to bring out the tartness of the cherry. A few previous mixes I have left it out and there wasn't that cherry feel.
Drinks like a sex on the beach or a sunrise, I would use in higher percent.