Issue link: http://www.wacmagazine.com/i/721677
SEPTEMBER / OCTOBER 2016 | Washington Athletic Club Magazine | 13 For information and reservations: » Torchy's 206.464.4626 WAC Catering 206.464.3050 Sports Café 206.622.7900, ext. 2809 Hagerty's Sports Bar 206.622.7900, ext. 2241 The recipe for an Old Fashioned has been debated over many a bar top. Created in 1881 at Louisville, Kentucky's, Pendennis Club by prominent bourbon distiller Colonel James E. Pepper, the original featured no garnish. Fruit was added during Prohibition to mask the taste of harsh spirits. Classic cocktail enthusiasts consider muddled orange and cherry and a bitters-soaked sugar cube sacrilege, while others swear by adding a dash of soda. Many versions exist, so tell your bartender your favorite preparation to ensure your perfect Old Fashioned. An Old-Fashioned Debate By Rose Andres Rose's Old Fashioned 1¾ oz. bourbon or rye 1 sugar cube 2 dashes Angostura bitters Splash of water Orange wheel and maraschino cherry, muddled or as an optional garnish; or lemon twist or peel for garnish COCKTAIL CORNER Pumpkin Patches Fairbanks Animal Farm 15308 52nd Ave.; Edmonds The Farm at Swan's Trail 7301 Rivershore Road; Snohomish Carpinito Brothers Pumpkin Patch 6868 S. 277th St.; Kent —Rose Andres is a WAC bartender. Oktoberfest specials September 17–October 3 Torchy's & Hagerty's Tormaresca Wine Dinner Tuesday, October 4, at 6 pm Top of the WAC catering@wac.net or 206.464.3050 See page 8 for more information. Thanksgiving Meals To Go WAC Catering offers a full selection of Thanksgiving classics for you to enjoy at home. Meals are available for pickup Wednesday and ursday, November 23–24, at the Club. Contact catering@wac.net or 206.464.3050 to learn more. Ingredients 1½ lbs. Uli's Polish sausage (cut into 12 pieces) 6 slices Hempler's shoulder bacon (cut into 1-inch pieces) 1 large onion (halved and sliced) 1 cup Northwest lager 1 medium head of cabbage (coarsely chopped) 2 tsp. sugar ⅛ tsp. salt ⅛ tsp. pepper 2 T. flour ¼ cup hot water 6 red potatoes (boiled) Instructions Fry bacon in Dutch oven until crisp and place on paper towel. Pour off all but one tablespoon of bacon fat. Add sausage, onion and beer to Dutch oven. Cover and cook over low heat for 15 minutes. Add cabbage, sugar, salt and pepper and cook covered another 15 minutes. Blend the flour and water and stir into cabbage mixture until liquid thickens. Fold in the bacon and serve with hot boiled potatoes. Build in an Old Fashioned glass. Add two dashes of bitters to sugar cube with a splash of water. Add orange and maraschino cherry if desired and muddle the mixture until sugar cube dissolves. Add bourbon or rye and ice. Top with a splash of soda if desired. Garnish with either a lemon twist or peel, or with an orange slice and cherry. Enjoy! Braised Uli's sausage with Hempler's bacon, cabbage, and potatoes