also saw the 3rd eye drop interviw before the algorithm guide me to this video, a little bit random

I looked her up after finding the 3rd eye interview lol

Out of interest, what would you do differently?

I would muddle the peel with the sugar cube and use a Maraschino cherries, with one big ice cube.@@matthewbiggs4139

@@matthewbiggs4139 having multiple ice cubes is a big nono. One big rock is a necessity. this will be way too diluted.

yeah agreed with both points. this is gonna be a watery, sugary, mess not sure if you'll even be able to taste the whiskey

Agreed syrup is far superior, this old fashioned is average at best, I'd honestly be very disappointed if i got served this at a decent bar. I make better ones at home. he talks about the whisky used as an after thought, when it should be the star, i personally don't like using whisky under 50% as i find that ones that are become too diluted and don't really shine in the drink, also found it weird to put lemon and orange peele in, i personally find orange or flamed orange best for Bourbon and I'd only use lemon if it was a rye old fashioned

Sometimes without ice and I've grown accustomed to leaving out the simple syrup these days. I'll try the vermouth w/ peychauds/campari .

2 tsp worth of orange zest is 3 oranges.

@@edmundooliver7584 Dude I don't pack it. I use a micro plane and just use a tsp to scoop some of the fluffy stuff into my glass. It's about a 1/3 to 1/2 of a large orange.

@@edmundooliver7584 Also could add a half ounce of maraschino liquor to the optional stuff.

@@Eye_of_a_Texan

That's the extra ingredient, gives I that kick.

A cherry is what you add to a Manhattan, not an Old Fashioned.

@@MikeHeath1 some people add a cherry but it's more of a mid century thing, normally I only add one if I'm substituting the sugar cube for the juice from a jar of maraschino cherries