Or, in the King's English: "the more things change, the more they stay the same."
We once again visited our two favorite dinner spots on Long Island this week - Spuntino Italian Tapas and Wine Bar, and Tocolo Cantina, both in Garden City, New York. And we were once again treated to delicious food, laid-back atmospheres, and excellent cocktails.
But this time, something was different.
The recipe for the Chocolate Chili Old Fashioned, as served at Tocolo Cantina, had been updated to include Triple Sec and agave syrup.
What the what?!
I mean - this was the perfect spicy Old Fashioned. Bulleit Frontier Bourbon, Ancho Reyes Chili Liqueur, Fee Bros. Aztec Chocolate Bitters, and an orange twist, over a giant cube.
But, okay, fine. A little extra orange and a little extra sweetener never hurt anyone. Besides, as far as I know, they were adding it in there to begin with, but decided recently to reflect it on the menu. I don't know, and the server never stuck around long enough for me to inquire.
Only one thing to do - order one and try it!
The more things change - this recipe definite changed - the more they stay the same: it was delicious!
As I mentioned, the server was hustling between tables and I would have felt bad delaying him by playing Twenty Questions about This Cocktail, so I once again came home and fiddled with the new additions to the recipe, and I think I got it right.
Interestingly, this particular recipe has been updated more times than any other on the site as I sought to correct some earlier trials. Seriously, what was I thinking with 4-5 dashes of bitters?
If you try the updated version, I'd love to know your thoughts - especially if you've tried the original at Tocolo!
I look forward to hearing from you!
