Breakfast for Dinner and Bourbon

I do not feel very creative today, so I am just going to make something brainless for dinner. That would be a simple breakfast.  Scrambled eggs with Tillamook sharp cheddar, link sausages, biscuits made with Pioneer baking mix, and fresh raspberries.

I want to at least add a recipe today, so I am going to provide a recipe for a Manhattan cocktail. I have been drinking a lot of rum over the summer and having been thinking about autumn drinks. Drinking in the fall reminds me of whiskies. I guess I associate the smokiness of the taste with burning leaves. Of course no one burns leaves anymore, that would be dangerous. But when I was growing up, everyone burned their leaves after raking them into a pile.  The fall air was filled with the smell of burning leaves, and that reminds me of bourbon. I like the taste of a manhattan cocktail as it showcases the taste of the whiskey while giving it a zing of citrus and a touch of sweetness. Below is master mixologist Dale DeGroff’s take on this classic cocktail.

Bourbon Old Fashioned

by Dale DeGroff


  • 4 dashes Angostura Bitters
  • 1 tsp Sugar (or 2 sugar cubes)
  • 1 Orange wheel
  • 1 Maraschino cherry
  • Splash Club soda
  • 2 ounces Bourbon
  • Garnish: Fresh orange wheel and cherry
  • Glass: Old Fashioned


  1. In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash of soda.
  2. Remove the orange rind, add the bourbon and fill with ice.
  3. Garnish with a fresh orange wheel and cherry.

Dale DeGroff says, “Old Fashioned drinkers are divided on the question of muddling the fruit. I like the muddled version. To prepare the traditional version, muddle only the sugar, bitters and splash of soda but keep the fruit garnishes.”

Master mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also a advisory board member.

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Filed under Cocktails, What's for Dinner

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