Angostura Bitters

cson

Hey folks, trying to teach myself a few cocktails and one of them is the Old Fashioned. Really having trouble getting a hold of Angostura Bitters - anywhere in Dublin stock these?

ben.schlomo

Fine Wines do them, not sure if theyve a branch near you.

Junglewoman

Fallon & Byrne Exchequer St. should have it.

Junglewoman

Celtic Whiskey Shop in Dawson St and if you are near Dundrum Harvey Nichols have it in their food hall.

upforit101

I saw it in O'Briens Dun Laoighaire

cson

Thanks guys, a decent bourbon and we're set!

fussyonion

Pretty sure I saw them in Molloy's Liquor Store.

OldBean

cson wrote: »

Thanks guys, a decent bourbon and we're set!

Try Rye, you won't go back!

BaZmO*

Drinkstore also have them.

Lurching

Old Fashioned = Rocket fuel.
Very nice with a big shard of orange peel as a stirrer.

MonstaMash

Deveney's, Rathmines have it in stock.

ben.schlomo

cson wrote: »

Hey folks, trying to teach myself a few cocktails and one of them is the Old Fashioned. Really having trouble getting a hold of Angostura Bitters - anywhere in Dublin stock these?

Make sure you also get the Maraschino Cherries if youre making Old Fashioned's, herself swears by them, Fallon and Byrne have them.

ben.schlomo

cson wrote: »

Hey folks, trying to teach myself a few cocktails and one of them is the Old Fashioned. Really having trouble getting a hold of Angostura Bitters - anywhere in Dublin stock these?

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OldBean

I'd say leave out the cherries, you've enough sweetness going on with the simple syrup, especially if you're using bourbon instead of rye (But I definitely wouldn't put them in with rye either.)

Rye, bitters and simple syrup will do you best. Ice if you're going to be drinking a few, none if you're drinking it over a while. If you want fruit, use a good zester to get your orange peel in, making sure to zest over the glass to get the oils from the orange on the surface of your cocktail.

ben.schlomo

I wouldn't have any syrup in the equation,no need for the fake sweetness.id just use the cherries.

OldBean

Muddling sugar with water, then bitters, then rye, is what makes an Old Fashioned. And I'd much rather use simple syrup that I can make easily on the hob, or buy a high end bottle of the stuff from the shelf, to a cherry containing food dye, preservatives, a sugar syrup of it's own.

ben.schlomo

Each to their own.i know what will be used here anyway.