DIFFERENCE BETWEEN MANHATTAN AND OLD FASHIONED RECIPES
SERIOUSLY GOOD OLD FASHIONED - INSPIRED TASTE
With just three main ingredients, it’s simple to make and there are lots of options for adding your own spin. Most commonly, bourbon or rye whiskey are used. That doesn’t mean to say that there aren’t other options. Gin, brandy and rum all work really well. We particularly love switching the whiskey for a dark, aged rum.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1 Drink
Number Of Ingredients 5
Steps:
- Place simple syrup, bitters and the whiskey in an Old Fashioned glass, stir well then add 1 to 2 large ice cubes. Stir 2 to 3 times to chill then garnish with peel of orange and cherry.
Nutrition Facts : Calories 166, ProteinContent 0 g, CarbohydrateContent 7 g, FiberContent 0 g, SugarContent 6 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
OLD FASHIONED COCONUT CUSTARD PIE - EVERYDAY EILEEN
A delicious coconut custard pie filled with coconut flavor and not too sweet. Super easy to prepare using coconut cream, milk, coconut extract, coconut flakes, and a flaky pastry shell. One of my most popular requested recipes.
Provided by Eileen xo
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust.
- In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Blend for about 3 minutes. Add to the prepared flaky pie crust. Place the pie on a cookie sheet. Bake for 45 minutes. At 35 minutes, check the center of pie. You do not want to over bake. Pie is done when the center is wobbly. As the pie rests, the center continues to cook.
- To Make Old Fashioned Coconut Cream Pie using a hand mixer
Nutrition Facts : ServingSize 1 slice, Calories 357 kcal, CarbohydrateContent 50 g, ProteinContent 5 g, FatContent 14 g, SaturatedFatContent 8 g, CholesterolContent 95 mg, SodiumContent 154 mg, FiberContent 1 g, SugarContent 38 g
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- Garnishes are the cocktail equivalent of the hat that completes the outfit. They lend color, wit and, very often and most crucially, a taste accent to a drink. They’re not to be underestimated.The garnish to any cocktail isn’t a frivolous decorative afterthought, but an integral part of the drink. This is particularly true of citrus twists, wheels or wedges, be they from lemons, limes, oranges or grapefruit. Such twists lend a brightness to a cocktail. Cutting a proper twist requires some agility and a bit of practice. Begin with a clean, washed piece of fruit with an attractive color and a fair amount of surface area. Take a Y-peeler and start at the top of the fruit and pull toward you at a diagonal. This will render a long, wide twist, which you can either leave as is (a large twist looks particularly attraction in an old-fashioned or martini) or cut down to the dimensions you prefer. Be careful not to sink the peeler in too deep, to avoid a twist with too much bitter pith attached. For a lemon, lime or orange wheel, cut a section roughly 1/4 inch thick from the center of the fruit. These are usually either perched on the edge of the glass, via a small cut in the side of the wheel, or floated on the surface of the drink. To create a citrus-cherry “flag,” often used to garnish sours like the whiskey sour or Tom Collins, fold a citrus wheel or half-wheel around a cherry and fix the two together with a toothpick. A wedge of lemon or lime is the same size and shape you might cut to adorn or spritz over a piece of fish. As for cocktail cherries, use homemade if possible, or a quality brand like Luxardo. Do not use the bright red specimens you might see on top of an ice cream sundae. For olives and cocktail onions, avoid the mass-produced store brands. There are a few “craft” cocktail olives and onions now on the market, which are marginally better. But, if you really wanted to do your drink a favor, pickle your own olives and onions. It’ll take you all of a half-hour, and you’ll thank yourself with every sip.
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