SPKEMO Posted March 4, 2013 #1 Share Posted March 4, 2013 Hello, just wondering if Carnival has the means to make an Old Fashioned in their bars? If so, has anyone ever ordered it and how does it taste? Link to comment Share on other sites More sharing options...
WindsorFred Posted March 4, 2013 #2 Share Posted March 4, 2013 Yes, my BIL had a few last year on the Freedom, even ordered one on Lido via the servers. They were good. Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #3 Share Posted March 4, 2013 Hello, just wondering if Carnival has the means to make an Old Fashioned in their bars? If so, has anyone ever ordered it and how does it taste? I have never really noticed if they had (or looked for) bitters in any of the bars we have been to.To be honest I have never seen a muddler on a ship either Link to comment Share on other sites More sharing options...
bmckim Posted March 4, 2013 #4 Share Posted March 4, 2013 Hello, just wondering if Carnival has the means to make an Old Fashioned in their bars? If so, has anyone ever ordered it and how does it taste? Yes. At least in the ships with the Alchemy Bar. They made a great Old Fashioned with Makers Mark. I had many throughout our cruise. Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #5 Share Posted March 4, 2013 Yes, my BIL had a few last year on the Freedom, even ordered one on Lido via the servers. They were good. curious was it traditional with muddled fruit Link to comment Share on other sites More sharing options...
sylent Posted March 4, 2013 #6 Share Posted March 4, 2013 I can also attest that they will make a good one at the Promenade deck bars. Never ordered one on Lido. Sent from my SCH-I535 using Tapatalk 2 Link to comment Share on other sites More sharing options...
SPKEMO Posted March 4, 2013 Author #7 Share Posted March 4, 2013 Yes. At least in the ships with the Alchemy Bar. They made a great Old Fashioned with Makers Mark. I had many throughout our cruise. do they use simple syrup or sugar cubes? Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #8 Share Posted March 4, 2013 do they use simple syrup or sugar cubes? I have never tried one but made a million of them ,i have never heard of using simple syrup instead of sugar.I guess maybe its a shortcut Link to comment Share on other sites More sharing options...
SPKEMO Posted March 4, 2013 Author #9 Share Posted March 4, 2013 I have never tried one but made a million of them ,i have never heard of using simple syrup instead of sugar.I guess maybe its a shortcut yea you can do 1/4 oz of simple syrup for every 1 oz of rye. Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #10 Share Posted March 4, 2013 yea you can do 1/4 oz of simple syrup for every 1 oz of rye. As easy as it is to make we never had simple syrup.What I have always done was one slice of orange ,one cherry ,half of a packet of sugar,two dashes of bitters and a splash of club soda.Muddle good ,fill with ice and add your rye. Im not a whiskey/whisky fan but I think I may try one Link to comment Share on other sites More sharing options...
SPKEMO Posted March 4, 2013 Author #11 Share Posted March 4, 2013 As easy as it is to make we never had simple syrup.What I have always done was one slice of orange ,one cherry ,half of a packet of sugar,two dashes of bitters and a splash of club soda.Muddle good ,fill with ice and add your rye. Im not a whiskey/whisky fan but I think I may try one yea I do 2 oz of rye, 1/2 oz of simple syrup, 3-4 dashes of bitters, splash of club soda. I don't muddle fruit typically (not a fan of how fruity it gets). I add a homemade maraschino cherry to a glass that has been rubbed with orange peel after. Homemade maraschino cherries: 1 mason jar fill mason jar with frozen or fresh black cherries fill to top with Luxardo Maraschino Liqueur Put them in your fridge and give them a shake everyday for the next 2 weeks. After 2 weeks they are perfect!! Best you will ever have. Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #12 Share Posted March 4, 2013 yea I do 2 oz of rye, 1/2 oz of simple syrup, 3-4 dashes of bitters, splash of club soda. I don't muddle fruit typically (not a fan of how fruity it gets). I add a homemade maraschino cherry to a glass that has been rubbed with orange peel after. Homemade maraschino cherries: 1 mason jar fill mason jar with frozen or fresh black cherries fill to top with Luxardo Maraschino Liqueur Put them in your fridge and give them a shake everyday for the next 2 weeks. After 2 weeks they are perfect!! Best you will ever have. I may try your recipe,it sounds like my homemade grand Marnier recipe except I have to shake it for months Link to comment Share on other sites More sharing options...
Smart Arsenal Fan Posted March 4, 2013 #13 Share Posted March 4, 2013 I may try your recipe,it sounds like my homemade grand Marnier recipe except I have to shake it for months You can't do that to us! Come on... please share details! :D Link to comment Share on other sites More sharing options...
bmckim Posted March 4, 2013 #14 Share Posted March 4, 2013 do they use simple syrup or sugar cubes? It was Sugar (From Packets) no cubes. Link to comment Share on other sites More sharing options...
SPKEMO Posted March 4, 2013 Author #15 Share Posted March 4, 2013 You can't do that to us! Come on... please share details! :D Here is mine: Grand Marnier recipe - The zest of 8 oranges - 1 cup granulated white sugar - 4 cups brandy (Using a better quality brandy or cognac will result in a much smoother sipping finished product.) Sprinkle about 1/4 cup of the sugar over the zest in a mid-sized bowl and muddle together. Continue to muddle adding sugar 1/4 cup at a time until the sugar and orange zest are almost paste like. Transfer to a mason jar Pour the brandy over the mixture and stir well Cap tightly and age 1-3 months, shaking weekly, in a cool, dark place. After at least 4 weeks (the longer you let this age, the better it will be!) shake the jar well and pour the mixture through a fine mesh stainless-steel strainer into a bowl or large measuring cup with a spout. Rinse the strainer and the jar that you used to age the liqueur. Line the strainer with cheesecloth or a clean tea towel and pour the liqueur back into the aging jar. Cap tightly again and continue aging for an additional 1-3 months. Link to comment Share on other sites More sharing options...
mikel24m Posted March 4, 2013 #16 Share Posted March 4, 2013 Here is mine: Grand Marnier recipe - The zest of 8 oranges - 1 cup granulated white sugar - 4 cups brandy (Using a better quality brandy or cognac will result in a much smoother sipping finished product.) Sprinkle about 1/4 cup of the sugar over the zest in a mid-sized bowl and muddle together. Continue to muddle adding sugar 1/4 cup at a time until the sugar and orange zest are almost paste like. Transfer to a mason jar Pour the brandy over the mixture and stir well Cap tightly and age 1-3 months, shaking weekly, in a cool, dark place. After at least 4 weeks (the longer you let this age, the better it will be!) shake the jar well and pour the mixture through a fine mesh stainless-steel strainer into a bowl or large measuring cup with a spout. Rinse the strainer and the jar that you used to age the liqueur. Line the strainer with cheesecloth or a clean tea towel and pour the liqueur back into the aging jar. Cap tightly again and continue aging for an additional 1-3 months. Yup this is my recipe as well .Better than the real thing and a whole lot cheaper Link to comment Share on other sites More sharing options...
Chameleonish Posted March 4, 2013 #17 Share Posted March 4, 2013 Can they make them on ships that don't have the alchemy bar? Specifically the dream? Link to comment Share on other sites More sharing options...
rjackieb Posted March 5, 2013 #18 Share Posted March 5, 2013 Sounds good, but until they stock Templeton Rye on the ships, I'll have mine at home. :) Link to comment Share on other sites More sharing options...
gelo7 Posted March 6, 2013 #19 Share Posted March 6, 2013 Good to know. Link to comment Share on other sites More sharing options...
mzloolue Posted March 6, 2013 #20 Share Posted March 6, 2013 yea I do 2 oz of rye, 1/2 oz of simple syrup, 3-4 dashes of bitters, splash of club soda. I don't muddle fruit typically (not a fan of how fruity it gets). I add a homemade maraschino cherry to a glass that has been rubbed with orange peel after. Homemade maraschino cherries: 1 mason jar fill mason jar with frozen or fresh black cherries fill to top with Luxardo Maraschino Liqueur Put them in your fridge and give them a shake everyday for the next 2 weeks. After 2 weeks they are perfect!! Best you will ever have. This is really interesting. I want to try this seriously. Link to comment Share on other sites More sharing options...
Smart Arsenal Fan Posted March 6, 2013 #21 Share Posted March 6, 2013 Here is mine: Grand Marnier recipe - The zest of 8 oranges - 1 cup granulated white sugar - 4 cups brandy (Using a better quality brandy or cognac will result in a much smoother sipping finished product.) Sprinkle about 1/4 cup of the sugar over the zest in a mid-sized bowl and muddle together. Continue to muddle adding sugar 1/4 cup at a time until the sugar and orange zest are almost paste like. Transfer to a mason jar Pour the brandy over the mixture and stir well Cap tightly and age 1-3 months, shaking weekly, in a cool, dark place. After at least 4 weeks (the longer you let this age, the better it will be!) shake the jar well and pour the mixture through a fine mesh stainless-steel strainer into a bowl or large measuring cup with a spout. Rinse the strainer and the jar that you used to age the liqueur. Line the strainer with cheesecloth or a clean tea towel and pour the liqueur back into the aging jar. Cap tightly again and continue aging for an additional 1-3 months. Ta! I have my project for this weekend! :D Link to comment Share on other sites More sharing options...
fergusonvt Posted March 6, 2013 #22 Share Posted March 6, 2013 On our 2/3 cruise on the Valor I was a little surprised that when I asked for a Mojito I was told on about 5 occasions that they were all out of mint leaves on board. The first time was the 2nd day of the cruise. Of course I found something else (or two or three) that I liked but my fav. is the Mojito. Link to comment Share on other sites More sharing options...
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