Milwaukee Style Old Fashioned Recipes

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FROZEN OLD FASHIONED



Frozen Old Fashioned image

Provided by Michael Symon : Food Network

Categories     beverage

Time 8h15m

Yield 4 servings

Number Of Ingredients 8

2 cups tart cherry juice
8 ounces of your favorite bourbon
2 tablespoons Simple Syrup, recipe follows
8 dashes bitters
2 cups ice
4 thick slices orange peel, for serving
1 cup sugar in the raw
1 cup water

Steps:

  • The night before, pour the cherry juice into ice cube molds and freeze.
  • To a blender, add the bourbon, Simple Syrup, bitters, cherry ice cubes and regular ice cubes and blend until smooth. Pour into rocks glasses or insulated tumblers and garnish with a thick orange peel.
  • Combine the sugar and water in a small saucepot and bring to a simmer. Whisk until the sugar is dissolved, then chill until ready to use.

OLD FASHIONED



Old Fashioned image

The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the drink for Colonel James E. Pepper, a member of the club and by some accounts a prominent bourbon distiller.

Provided by Robert Hess

Categories     Cocktail     Bourbon     Whiskey     Rye     Bitters     Alcoholic     Christmas     Cocktail Party     Drink

Yield Makes 1 cocktail

Number Of Ingredients 5

1 scant teaspoon simple syrup
2 dashes Angostura Bitters, plus more to taste
1 half dollar-sized slice orange peel, including pith
2 ounces good-quality rye or bourbon
1 maraschino cherry

Steps:

  • In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.

OLD MILWAUKEE RYE



Old Milwaukee Rye image

I think Bernard Clayton would love to have this recipe tried more. I made 2 round loaves out of this, but I'm sure you could shape it to suit your needs. Also, this is a three day 'sour' or 'sponge', but the only maintenance is a daily stir. I used a food processor, and learned that it wasn't recommended for a reason (!), so I'll just post the 'by hand' way. I just wanted to add a thanks to those that tried and loved this recipe, and decided to review it and add pictures. Thank you, and I'm glad you derived as much pleasure out of it as I did.

Provided by OH795

Categories     Breads

Time P3DT3h

Yield 2-4 Loaves, 24 serving(s)

Number Of Ingredients 14

2 cups medium rye flour
2 1/4 teaspoons dried yeast
1 tablespoon caraway seed
1 1/2 cups warm water (105-115F)
1 cup hot water (120-130F)
1/4 cup dark molasses (not blackstrap)
2 tablespoons caraway seeds
1 egg, room temp
1 tablespoon salt
2 cups rye flour
4 cups all-purpose flour or 4 cups bread flour
3 tablespoons vegetable shortening
1 egg, beaten with
1 tablespoon milk, as wash

Steps:

  • Prep:.
  • To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
  • This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
  • On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
  • Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
  • Kneading:.
  • Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
  • First Rise:.
  • Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
  • Punch down and let rise an additional 10 minutes.
  • Shaping:.
  • I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
  • Second Rise:.
  • Cover loaves and let them double, about 40 minutes.
  • Preheat oven to 375F 20 minutes before baking.
  • Baking:.
  • Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
  • Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
  • Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
  • Cool on metal racks.
  • Keeps for a week in a plastic bag, or you can freeze it for months!
  • Enjoy!

Nutrition Facts : Calories 169.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 15.6, Sodium 300, Carbohydrate 32, Fiber 3, Sugar 2.2, Protein 4.9

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