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Crafting Cocktails – the Old-Fashioned Way!
Many craft cocktail fans are already familiar with the Old-Fashioned as an intoxicating mix of whiskey and bitters and, well, who knows what else? As an aspiring young bartender I was always vexed by that last part. Every person I would ask had a different recipe and every bar I would order it from gave me a different cocktail, but a little history lesson quickly proves the answer to be much simpler than the complex array of muddled fruit beverages in which I initially found myself searching.
Prior to the explosion of the American cocktail movement and long before Prohibition, the term ‘Cocktail’ referred to a drink in which the base spirit was tempered slightly by the addition of sugar, bitters, and water, for times when unadulterated spirits might prove a bit too abrasive. Over time, bartenders began experimenting with more and more creative concoctions, and by the time Prohibition found the nation struggling to find a palate for bathtub moonshine the term ‘Cocktail’ had come to refer to just about any mixture involving spirits, leaving lovers of the original recipe referring to their favorite standby as an ‘Old-Fashioned Cocktail.’
These days, the Old-Fashioned makes appearances on cocktail menus across the country sporting a variety of muddled citrus fruit, cherries, and sodas to tantalize the palate, but I myself prefer to drink my whiskey with just a few dashes of bitters, sugar to taste, and maybe a splash of water, because as much as I love the art of mixology and the spirit of innovation this is one drink that is still best done, well… the Old-Fashioned way!
Lido at Dolphin Bay Manager and Resident Mixologist, Collin Tharp.
Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches
- 12 each large scallops
- 4 slices thin sliced prosciutto
- 2 each ripe yellow peaches
- Salt and Pepper
- Neutral oil for cooking
Preheat oven to 375. First crisp prosciutto on a sheet tray in the oven for about 10 minutes. Reserve prosciutto for later. Next, halve the peaches and scoop out the pit, then slice each half into 4 even wedges. Sprinkle peaches with salt and pepper. Over a hot grill, cook peaches for about 5 minutes on each side. You should see nice, dark, grill marks and the peaches should be soft, not mush. Now heat a medium sized sauté pan over medium heat and add enough neutral oil to coat the bottom of the pan. Sprinkle the scallops with salt and pepper, and add to the pan and cook on one side for about 7 minutes then turn and cook another 5 minutes. Arrange the Peaches on 4 separate plates, and then place scallops around the peaches. Top the dish with the crispy prosciutto and serve.
Recipe by Lido at Dolphin Bay Executive Chef, Jacob Moss.
Pairs with local Clesi Malvasia Bianca.
Pairing by Dolphin Bay & Spa Director of Food & Beverage, Todd Brown.
Todd also suggests pairing our summer dinner entrée, Wild Salmon with Summer Squash Succotash and Charred Tomatoes, with Chamisal Pinot Noir.