Now, what does the glazed ham,
and New Orleans, and Aunt Sally have in common?
>> They're all reek of bourbon.
>> [SOUND] >> That was an easy one. [LAUGH]
>> Hi, Aunt Sally. Welcome to How To Feed A Loon. I'm Kris
>> And I'm Wesley. I don't ever get to tell a joke, loon! [LAUGH]
>> It's because they're so obvious. My Aunt Sally just walked by and I was like wow.
>> Stop it! [LAUGH]
>> So I'm so excited, it's my favorite time. I'm not cooking, I love to cook for you,
but I love it even more when he makes a cocktail.
>> I know, I get to drive. >> I think I know what's going to be in this cocktail. But tell me what are you making today?
>> I am making the classic, old fashioned.
>> I know, so let's get started.
>> I don't think I've ever had an old fashioned. That's because I'm just so
fresh and everything's new. >> You're very modern, you're a modern man. She's a modern, that's a modern girl.
>> I've been called that a few times. Anyway, go ahead, I'm excited about this. Anyways, it's an old fashioned,
it had originated I think back in 1881 or something like that, actually it
was first called an old fashioned back in 1881 in Kentucky, Louisville. >> Kentucky.
>> Yes. >> That would make sense. That's where they make some of
the best bourbon in the world. >> I know, and they took that drink, and they moved it up to the Waldorf. Somebody bartender took it to the Waldorf.
>> The Waldorf Astoria? >> Yes, the Waldorf in New York City, very fancy.
>> Fancy, fancy, fancy.
>> Anyway, before it was called an old fashioned, I guess it was just called a bourbon and
bitters. Because it only had bourbon, bitters, and the sugar cubes.
>> It was a new fashion.
>> What? Yes, it was a new fashion. [LAUGH] See I'm listening to you a little
more, instead of barging through. >> We'll see how long that lasts. >> [LAUGH] >> Anyway, go ahead. >> So, it's simple. The old fashioned is once again a simple
dimp dimp, I don't like those hard drinks and plus you can get it faster.
>> That's right, I like it too, so let's do it. I'm growing old hearing you talk about it.
>> You first start off with a rocks glass here or
an old fashioned glass if you have one. And you put in a sugar cube, I love the sugar cube.
>> Isn't that cute. >> Put it down there in the bottom. And now we're going to take some bitters.
>> You're so bitter. >> And these are Angostura. >> Angostura. >> Angostura bitters. These are what's recommended, there
are some other brands but I like this, and I'm just going to douse
my sugar cube with it. Look at that.
>> And the bitters just helps mellow the flavor and round it out.
>> Yeah. >> Aren't bitters supposed to be the- >> Bitters is often used for settling your stomach.
>> Settling your stomach, that's what it is. I need to remember that.
>> You can put it in a digestive. >> Yes, that's right, and they say it really does works wonders.
>> And then you put a little water in here on top of that sugar cube.
>> So far, it's pretty old fashioned.
>> I know. Oops, look at me.
>> You need a little- >> There we go. >> To clear your throat there. >> [COUGH] I'm getting all excited.
>> I know. >> Would you get me a spoon? I want to give that a little crush.
>> Here's a little spoon right here. >> Make sure. >> Perfect! >> So we're just going to do that. Just get it good and-
>> So it need to dissolve?
>> Yep. >> In the interest of time, I'm just going to break it up a little bit.
>> So you let it dissolve on its own normally?
>> You add your bourbon, and that helps it dissolve.
>> That'll dissolve?
>> Yes. >> That'll dissolve a lot of things. >> So you put your bourbon in. [LAUGH] It will.
>> I need to forget about today, I need today just to dissolve away. I think I'll have an old fashioned, Sally?
>> You put about two ounces. >> So this is meant for sipping.
>> Yes it is. [SOUND] I put in three,
sorry y'all, three ounces. Chris doesn't mind. Well. Looks I'm not going anywhere today.
>> You just want to swish it around. Let that sugar cube get all nice.
>> So far we have sugar and a dash of water.
>> Of water and bitters. And bitters.
>> Don't forget about the bitters! Don't be so bitter.
>> I know. >> [LAUGH] Now, you're going to add a couple of cubes.
>> This really is sort of a- >> Yeah, it's a sipping. >> A fancy sitting at the- >> It is a sipping drink. >> Waldorf Astoria, sipping a drink. >> I need a bigger spoon if you don't mind so I can stir that around. I know you were trying to be
helpful with the little spoon, but I need a bigger spoon.
>> No, I was talking.
>> Say what you're going to say again. >> Nothing, just go ahead. >> I failed.There you go. Now, we're talking, yes. Let's get all that goodness in there,
get it nice and cold. Plus, it'll dilute those a little
bit to help with your tender palette, your tender stomach
when it comes to alcohol. [LAUGH]
>> Let's try not to break the glass.
>> Love it.
>> That's it? >> That's it, but you want to use a little citrus.
>> Okay. >> I like it, I have a little fun trick that I like to do with my citrus.
>> What's that? My God.
>> Light it on fire.
>> Wow. As if it were not flaming enough.
>> [LAUGH] >> What are you doing? >> See, isn't that cute? >> That's [INAUDIBLE] Yes! And then you just rub it. It releases the oil.
>> I did see it go, pow. The flame holding the flame.
>> [LAUGH] >> Just talking about that. Okay.
>> And that's it, that is an old fashioned.
>> So I'm going to go out- >> But before 1881, it was called a fashioned. You're going to what? I was going to say,
I am going to go out on a limb here and say probably before I've tried this since,
really the key ingredient in this drink is bourbon.
>> Yes! >> You want to get a good quality bourbon.
>> Of course, you want to get a good quality bourbon. I'm going to say it, I like the Knob
is good, it's not too expensive. But this is not,
this is something you picked up. >> This is the Kentucky straight bourbon, whiskey. So I know it's good, but
bourbon is a little on the pricey side. >> You can use your favorite bourbon. If you got your favorite
bourbon in the house, use it. >> Old Turkey? >> Wild Turkey, I wouldn't use Wild Turkey.
>> They have a good quality. Can I drink this?
>> Can we not talk about Wild Turkey in a good quality?
>> They have a top brand. >> It's about $4. [LAUGH]
Warms the belly, warms the belly
>> Boy, no wonder it came back into style >> [LAUGH] Do you taste the sugar, a little bit?
>> I don't taste it and think, wow, sugar. But I'm not going to lie, you know me,
I don't do shots and things like that. It just doesn't work well with-
>> He's very delicate, you're very delicate.
>> No, I've grown past that. But this, so I was a little concerned that
it was going to taste like doing a shot. But it's really,
I can see sitting at a really cool pub and sipping on this for a couple.
>> I wish I had a big cube. I didn't have a big cube today. So I had a couple of just regular cubes.
>> That's all right.
>> I'll take your cube over a big cube any day. Now, that is a loon cocktail.
>> Yes, and you can get this recipe and many more on howtofeedaloon.com.
>> That is so good.
>> And be sure to like and share, and do all of that fun stuff, on all of our
social media, so you can learn how to make these incredible cocktails.
>> Yes! >> Make some incredible gastro pub food and so much more. My gosh, it's so great.
>> Yay. >> I'm just going to sit here and enjoy the rest of the day with Aunt Sally.
>> Aunt Sally. [LAUGH]
>> Bye everybody.
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