Enjoyed: Friday, May 16, 2025

Listed on the menu: Yes, as “French Quarter Old Fashioned”

Ingredients: Bulleit Bourbon, Strongwater Creole bitters, vanilla syrup, garnished with orange peel and Filthy cherry

The occasion: The skies were clearing, the sun was peaking out, and our schedule was wide open, so we stopped at the Western-themed Bulleit campus (ah, since Bulleit calls itself a “frontier” whiskey), which really was not close to anything, yet very prettily situated in the rolling hills of Kentucky. Husband and I decided to skip the tasting flights and go for cocktails instead. We enjoyed our drinks outdoors, in comfy Adirondack chairs. Soon we were joined by two parties of two, and the ensuing conversation was entertaining.

My rating: ***** out of 5. The cocktail was tasty and beautifully presented. The bitters were a bit more fruity than the usual Angostura, which worked with the vanilla syrup and the honey and caramel notes in the bourbon. Happily, even with the syrup, the drink was not really sweet, and highlighted the bourbon, which one would expect at a powerhouse distillery bar.

Final thoughts: The “bros” were out in large numbers on this Friday afternoon. Many of the men were wearing Hawaiian shirts and arriving together in tour vans. (Kuddos for being responsible drinkers.) We wondered if these were bachelor parties, but some of the groups looked a bit older, wiser, and calmer. We later learned that central Kentucky, with a large array of distilleries and breweries, was a destination of choice for “divorce parties”–all this makes sense now.

Enjoyed: Friday, May 16, 2025

Listed on the menu: Yes, as “BOM Old Fashioned”

Ingredients: Buffalo Trace bourbon, brown sugar, natural aromatic bitters, orange fruit, bing cherry, and grapefruit twist

The occasion: We were taking our sweet time driving to Indiana for our annual visit, so a stop in Kentucky’s Bourbon Country was an easy choice. The stormy morning cancelled our outdoor plans, but we managed to visit Castle and Key Distillery near Frankfort, and then grab lunch in the historic downtown area. Bourbon with lunch is never a bad idea.

My rating: **** out of 5. I always appreciate a unique twist on the traditional Old Fashioned recipe, and this drink literally provided that–a twisted grapefruit peel resided in the glass along the orange piece and the cherry. I could smell the grapefruit oil every time I brought the glass to my lips. I enjoyed the novelty, but it wasn’t exactly a perfect fit with the bourbon’s notes.

Final thoughts: Bourbon on Main had an extensive whiskey list, as advertised. Full bottles of Pappy Van Winkle rested proudly on the bar. Husband enjoyed a shot of their “house barrel” Knob Creek, aptly named “Boat Rye’d”, I am guessing, since the Kentucky River is directly behind the building. Oh, and the food was good, too, so we wouldn’t mind returning next year.

Enjoyed: Friday, March 21, 2025

Listed on the menu: Yes, on the daily specials menu, as “Cherry Old Fashioned”

Ingredients: Maker’s Mark Whiskey, Cherry Juice, Lemon Juice, Simple Syrup & Bitters, stirred & garnished with an orange rind

The occasion: We love the ocean, and the Chesapeake Bay, and we try to visit as often as we can. For this visit, I wanted to stay in Virginia, but also wanted to avoid the “tourist traps” such as the Virginia Beach Boardwalk. So, we instead spent a leisurely Thursday afternoon at Back Bay National Wildlife Refuge, where we simply sat on a blanket for an hour and watched the waves and the birds before strolling through the refuge’s wetlands. We opted for an Airbnb in a residential part of Virginia Beach–the bay was two blocks away and First Landing State Park was a five minute drive away. So on Friday, we admired the bay and hiked through more wetlands, and we worked up quite an appetite for a “catch of the day” supper.

My rating: *** out of 5. I appreciated the effort of putting a spin on an Old Fashioned for the daily special, but the drink needed more fine tuning. The bourbon and cherry were the only two flavors that really popped out, so the drink was too sweet and fruity.

Final thoughts: Have I mentioned lately that I love living in Virginia? The mountains are in our backyard, yet we can be at the ocean in less than three hours. All the hiking opportunities are amazing.

Enjoyed: Tuesday, January 28, 2025

Listed on the menu: Yes, as “Locale Old Fashioned”

Ingredients: Basil Infused High West Double Rye, Citrus Syrup, Angostura Bitter

The occasion: Our Nevada/California desert adventure was coming to an end. This would be our final night, and we opted to stay at an Airbnb in a residential area of Vegas, versus battling traffic and tourists on The Strip. Surprisingly, there was not a slot machine in sight, and that was fine.

My rating: ***** out of 5. I loved the creativity of this drink! When in an Italian restaurant, think Italian flavors. The basil-infused simple syrup plus the fresh citrus notes of the syrup complimented the strong and spicy rye without overpowering it. The combination worked for my palate, but Husband disagreed. Perhaps I am more of a basil lover than he is.

Final thoughts: Although our accommodation and the surrounding neighborhood were lovely, I don’t think I’d be happy living in the desert. Sure, having a pool and hot tub and palm trees in the backyard would be pleasant, but I would miss the rain and the falling leaves.

Enjoyed: Saturday, January 25, 2025

Listed on the menu: Yes, as “Te Enamore”.

Ingredients: Mezcal, Whiskey, Lemon Juice, Tamarindo Syrup, Averna Amaro, Agave, and Bitters

The occasion: We arrived in the fabled Palm Springs in late afternoon, and the temperatures were quite low for the season–only in the mid-50s. But the hotel pool (heated to 90 degrees) was beckoning, as were the palm trees and lounge chairs, so we took a 30 minute dip before getting dressed and walking over to supper. Tac/Quila was hopping, both inside and out. (We sat inside, but at the edge of the patio, so we enjoyed the fresh desert air.) All the beautiful people were there on a Saturday night, and no wonder–the restaurant did garner a Michelin recommendation for the past several years. So glad I made reservations two months ago!

My rating: **** out of 5. Although not technically an Old Fashioned, this was the only drink on the cocktail menu with whiskey. The mezcal gave it a smoky favor, and the tamarindo syrup definitely tamed the bitterness of the amaro and the acidity of the lemon. The menu stated: “smooth and smokey, whats not to love” (sic) and that was accurate! I enjoyed it, even though I couldn’t taste the whiskey.

Final thoughts: The cocktail’s name translates as “I fell in love with you” and considering we are viewing this trip as a second honeymoon (since we renewed our vows in Vegas), the name was fitting!

Enjoyed: Friday, January 24, 2025

Listed on the menu: Yes, as “Old Fashioned”

Ingredients: G & W Kentucky Straight Bourbon Whiskey, crushed sugar cube, muddled orange and cherry, Angostura bitters

The occasion: After a long day of hiking various picturesque trails in Joshua Tree National Park, we wanted a cozy, relaxing, not-fast-food meal. We were pleasantly surprised that a town as remote as Twentynine Palms would have a restaurant once featured in the New York Times. The executive chef/owner is from Trinidad, and indeed, Caribbean flavors are his specialty. We shared several small plates and two desserts, and we were quite impressed.

My rating: *** out of 5. Solid, but nothing outstanding. Our waiter informed me that the Old Fashioned would be prepared “Wisconsin style”–I was not familiar with this. He explained that this meant lots of ice and muddled fruit. I was also not familiar with the bourbon, so I agreed to try it. I am outgrowing the need for muddled fruit in my drink, and I suspect the bourbon wasn’t “top shelf” worthy, either. But we were sitting outdoors, under heat lamps, next to a collection of cacti, so life was good.

Final thoughts: Once we returned home, I watched a few YouTube videos about “Wisconsin Old Fashioneds” so I think our server wasn’t exactly correct. In Wisconsin, apparently, an Old Fashioned is made with brandy, not whiskey. The fruit is indeed muddled, and a small amount of lemon-lime and/or grapefruit soda is added, and then the glass is filled to the top with crushed ice. I have yet to try this drink, but I have doubts.

Enjoyed: Tuesday, January 21, 2025

Listed on the menu: Yes, as “Inn Fashion”

Ingredients: High West Double Rye, Grand Marnier, black walnut bitters, orange

The occasion: Earlier this day we arrived in Death Valley National Park, which seemed so big, desolate, and empty–yet beautiful. We would drive for 15 to 20 minutes at a time and not pass another vehicle. The park is the largest in area of all national parks in the lower 48, and accommodations are scarce, so we paid the premium rate and stayed in Furnace Creek, so we could be centrally located for the next day’s adventures.

My rating: **** out of 5. The double rye was a higher proof than I like, with very spicy notes. The Grand Marnier added the sweetness and an extra orange zing, which I did like. Together, these flavors worked, but I would suggest less ice.

Final thoughts: After a lovely supper at this historic inn, we joined other guests on the fourth floor terrace to look at the stars, since Death Valley is designated a Gold Tier Dark Sky Park, the highest rating of darkness. We used our binoculars to see planets, constellations, and even the Milky Way and the Andromeda galaxy! So amazing!

Enjoyed: Monday, January 20, 2025

Listed on the menu: Yes, as “SMOKED: Fashionably Prime – A Refined Twist on the classic Old Fashioned”

Ingredients: Angel’s Envy Rye Whiskey, House Demerara Syrup, Angostura & Orange Bitters, Charred Cherry Wood Smoke

The occasion: WE JUST GOT MARRIED! Well, technically, we renewed our vows after over 36 years of marriage, so why not play up such a momentous event? We kept our plans a secret from everyone, so I suppose I could say we “eloped” which I thought was a very romantic thing to do! Our ceremony–conducted by “Elvis Presley” who walked me down the aisle of The Graceland Wedding Chapel as he sang “I Can’t Help Falling In Love With You”–was at 11:30 AM. After a round of photos and the limousine ride back to our hotel, we first ordered pink bubbly at the bar, and then walked over to a late lunch. Ocean Prime was not busy at all on a Monday afternoon, so the wait staff doted on us, and the food was fabulous.

My rating: ***** out of 5. Technically, Husband ordered this Old Fashioned (the most expensive cocktail on the printed menu, but hey! Special occasion!) and I ordered the “Hot and Dirty” (tee-hee!) Martini, but we shared. The Old Fashioned was just smoky enough, just sweet enough, and perfectly chilled, since it was presented in a small carafe. Delicious!

Final thoughts: For most of the day, my groom kept his red rose boutonnière pinned to his green velvet jacket, and I kept on my black and white feathered fascinator, white lacy blouse, and black sequined skirt. We were delighted with the attention (and compliments!) that we received, including two rounds of free drinks and many sets of well-wishes.

Enjoyed: Sunday, January 19, 2025

Listed on the menu: Yes, as “Old Fashioned Flight: Orange, Classic, and Bold”

Ingredients: House bourbon, simple syrup, bitters, maraschino cherry, orange slice

The occasion: On a whim, and almost at the last minute, we purchased tickets to see Zombie Burlesque at Planet Hollywood. We wanted to grab a quick supper somewhere near the theater, and Flights was literally a stone’s throw away.

My rating: ** out of 5. I was intrigued by the idea of a flight of Old Fashioneds–I have never seen this done. The presentation was cute–obviously a specially-designed rack to hold small brandy snifters–but the drinks left much to be desired. The “orange” one had only a hint of citrus, and the “bold” really tasted no differently than the “classic” did, and all three were cloyingly sweet. Way too much simple syrup and way too much ice in those glasses. Clever concept, terrible recipe, and I should have gone for a beer with my above-average burger…but the beer taps were all out of order.

Final thoughts: The Zombie Burlesque show was funny, fast-paced, and sexy. Toward the end, the ushers passed out lime Jello shots (in individual plastic cups) to each and every audience member. That was a first for me, and I dare say that I enjoyed that Jello shot more than I enjoyed the Old Fashioneds!

Enjoyed: Sunday, January 19, 2025

Listed on the menu: Yes, as “Nutty Fashioned”

Ingredients: Elijah Craig Bourbon, Disaronno, Demerara, Walnut Bitters, Orange Peel, Fresh Ground Nutmeg

The occasion: One of my retirement goals is to visit as many national parks as possible. This trip’s first park was Death Valley, and Las Vegas was the closest and most logical airport to use. We decided to stay a few nights. Since we arrived at Vdara before our room was ready, we started at the bar before heading out to explore for a bit. Who says that 10:45 am is too early for a cocktail? This is Vegas, after all.

My rating: ***** out of 5. Lately, I have been wanting Old Fashioneds crafted in original ways, and this mix fit my craving. The amaretto flavor peeked through without making the drink too sweet, and the ground nutmeg on top of the ice cube made my nose happy as I lifted the glass to my lips.

Final thoughts: I had last been in Vegas in 2005, as the first stop of our family vacation to the Grand Canyon and beyond. We never expected to return to Vegas, but without kids in tow and a set budget to follow, Husband and I could appreciate the city in a different way. This time, we could enjoy bars, a few shows, gourmet meals, and a fancy hotel room with an amazing, unforgettable view. We didn’t gamble at all, but we definitely left money behind.