As cocktails became more complex starting in the 1860's, drinkers accustomed to simpler cocktails began to ask bartenders for something akin to the pre-1850s drinks. The original concoction, albeit in different proportions, came back into vogue, and was referred to as "old-fashioned" which is a perfectly austere combination of Whiskey, Sugar, Bitters, Water finished with orange zest.
| SINGLE | INGREDIENT | 5 GAL KEG FORMULA |
|---|---|---|
| 2 OZ | BOURBON or WHISKEY (or alcohol free spirit) | 14 LITERS |
| .25 OZ | RAW CANE SUGAR SIMPLE OR SIMPLE SYRUP (1:1 RATIO) | 32 OZ |
| 2 DASHES | ALL THE BITTERS AROMATIC BITTERS (alcohol free) | 1 OZ |
|
|
ALL THE BITTERS ORANGE BITTERS (alcohol free) | 1 OZ |
|
|
WATER | 3 QTS |
|
|
NO2 | GAS |
| GARNISH |
|
GARNISH |
5 GALLON KEG CONNECTION INSTRUCTIONS (USE 100% NITROGEN ONLY TO PRESSURIZE NON-CARBONATED COCKTAILS)
- Once the keg is batched accurately, insert the lid sideways at a 45 degree angle and spin the lid to line up the seal exactly and carefully with the rim of the keg and clamp the lid closed firmly.
- Shake the keg side to side mixing the settled ingredients from the bottom up over the top by tipping the keg side to side horizontally for 2 minutes.
- Set the regulator on the 100% nitrogen gas source to 12-15 psi
- Connect the properly cleaned gray/silver colored cornelius connector onto the plug on the keg marked "gas in" connector and pushing it down over the plug firmly. Release the outer ring on the connector and it will clip onto the keg lid plug in the center of the lid.
- Make sure the gas is on, and flowing.
- Pull up on the pressure release ring on the top of the charging stone lid quickly 3 times and quickly release to properly cycle gas into the keg of batched cocktail.
- Test the flow and adjust the gas pressure down to 10-12 psi if the flow is too fast.
- RESHAKE once or twice daily: shake the keg thoroughly from side to side lifting the bottom over the top for 1 full minute at least once per day to ensure proper mixing of all ingredients