Enjoyed: Tuesday, July 8, 2025

Listed on the menu: Yes, as “L.O. Rum Old Fashioned”

Ingredients: Appleton Estate signature rum, Denizen Merchant’s Reserve rum, Wray & Nephew Overproof rum, spiced demerara, aromatic + orange + tiki bitters

The occasion: This was our final night on the Oregon coast, so we chose a highly-rated seafood restaurant overlooking the harbor. We started the day in Florence, at the Oregon Dunes National Recreation Area, where we rented a side-by-side vehicle and drove it not only over all the dunes, but also along the Pacific Ocean beach! We ate a picnic lunch of locally-made Tillamook cheese, walked up a hill to a lighthouse, then hiked to a five-hundred-plus-year-old Giant Sitka spruce. Needless to say, we had had a full day, so a relaxing supper in a scenic spot was the perfect ending.

My rating: ***** out of 5. I was intrigued by the use of three types of rum in this cocktail, with no whiskey at all. The predominant flavor was burnt sugar cane, which I enjoyed. The citrus flavors lingered at the end. I was not familiar with tiki bitters, but I suspect they helped the drink taste more “Caribbean,” which was perfect alongside all the the seasonal locally-caught fish, such as black cod, which I ordered.

Final thoughts: Four days and nights along the Oregon coast was not long enough. We experienced so much rugged natural beauty, yet missed several opportunities to see even more due to the marine layer and the pockets of fog that would creep up unexpectedly. Still, we loved our trip and hope to return.

Enjoyed: Saturday, July 5, 2025

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

Ingredients: Burnside bourbon (from Portland, Oregon), Angostura bitters, soda, all-natural Bordeaux cherry, orange twist

The occasion: After a several day visit with Daughter in Seattle, we rented a car and headed for the picturesque Oregon coast. I have a long-standing interest in the Lewis and Clark Expedition, probably because we live in Albemarle County, Virginia, the birthplace of both men, and the location of Thomas Jefferson’s home, Monticello. In fact, many of the artifacts sent back from the Expedition to Jefferson are still on display at Monticello. The initial details for the trip were drafted here, so going to the “edge of the continent” to see the terminus of the Expedition (“Ocean in view! O! the joy”) has always been a goal of mine. We stopped at several Lewis and Clark Trail points of interest near Astoria, such as Fort Clatsop and Cape Disappointment.

My rating: ***** out of 5. I wanted to try a local bourbon, so the Burnside was a logical choice. The drink was well-balanced, with the bourbon being the most prevalent taste. Burnside has a 70% corn mash bill, and the sweet notes were obvious. Since simple syrup was not listed as an ingredient, I wonder if the soda used (it must have just been a splash) was sweetened.

Final thoughts: We stayed two nights in Astoria, at the four-mile wide mouth of the mighty Columbia River. The city, the first permanent American settlement west of the Rocky Mountains, was founded in 1811 as a fur-trading outpost and named for tycoon John Jacob Astor, who was then the richest man in America. Astoria experienced a salmon canning boom in the 1870s and quickly became the salmon canning capital of the world. Unfortunately, over the decades, the salmon were over-fished in this area, and the last cannery closed in 1980. The remaining industrial buildings have been re-purposed into museums, shops, hotels, and restaurants, such as the Bridgewater Bistro. We happily dined at a table overlooking the river and the gorgeous sunset. Our AirBnB was likewise in a re-purposed building on Pier 12, so we were able to watch the shipping activity from the large picture windows in our suite of rooms–truly one of the most unique places we have ever slept!

1. Dear Husband normally hates posing for photos, but he will begrudgingly agree to smile at the camera if I am with him.
2. The internet is forever, so I will be able to access these photos a decade or two or three from now and then sigh in resignation about how marvelous I looked in 2025.
3. Looking back at old photo albums, I see countless photos of my children and my husband, and so few snapshots of me. That’s because I WAS THE ONE who always remembered to bring the camera out and to use it. I really was there at all those family events, yet there is little proof. Admittedly, those clunky cameras and camcorders of the 1990s didn’t really make it easy to turn the lens on oneself but still! I was younger and thinner and blonder–does anyone remember that? Well, now I can take care of my bitterness (and my vanity, I suppose) and take countless selfies of me, myself, and I. So there.
4. My awkward smiles, jowls, and wrinkles should make the rest of you feel really good about yourselves and the way you look. You’re welcome.
5. My offspring laugh at these shots, and probably occasionally roll their eyes. It’s still my job to cheer them up, you know.
6. And years from now, when I am gone from this world, but since the internet is forever, my offspring can reminisce about how awesome their parents were, and about how much they miss their mom in particular. (Polish mother guilt transmitted from the grave!)
7. I paid a lot for my iPhone, so I might as well use it.
8. Taking selfies on a regular basis keeps my photography skills sharp. And writing about the adventures that go along with the selfies should keep my brain sharp. I could write an article about this for AARP Magazine!
9. I guess I want all of you to feel a bit jealous of our life as a retired couple.
10. Sometimes it just feels good to stretch my arms all the way out.

Enjoyed: Wednesday, May 21, 2025

Listed on the menu: Yes, as “The Right Reverend”

Ingredients: Bulleit Bourbon, Lazzaroni Maraschino, Cherry Bitters, Orange & Lemon Twist, Cherry

The occasion: We spent the late morning exploring the architecture of Columbus via a handy phone app. We opted for ice cream for lunch at the iconic Zaharakos Ice Cream Parlor, then we joined a guided tour of the Miller House and Gardens. The day ended with cocktails and a lovely supper right in downtown Columbus.

My rating: **** out of 5. I wondered if the drink would be dominated by the cherry liqueur, but it was well-balanced and the bourbon flavors came through without too much sweetness. My objection was the lemon twist, which overshadowed the orange twist and made the cocktail smell too citrusy.

Final thoughts: Columbus is amazing! The city deserves all its awards and accolades. We stopped at public buildings designed by Eliel Saarinen, Eero Saarinen, Kevin Roche, and I.M. Pei, among others. After all of these years of visiting Indianapolis (and going to school in central Indiana), Husband and I finally carved out the time to drive down and see why the area is a destination for art and modern architecture lovers. This city of 46,000 residents boasts a whopping seven buildings recognized by the National Historic Landmarks program. (I believe we found five.) We were impressed, and we would love to go back to see even more–one day was definitely not enough.

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.