5 Tips from Pierre-Marie Bisson of Milk & Honey, London

By Laurence Marot 

I never really knew what I wanted to do in life, except learn and experience new things. I graduated with a Bac L (specialized in languages – English, German, Russian and Chinese) then went on to do a international trades BTS, focusing more on economy and law studies, then a license in American and British literature and civilization.

I have been a junior accountant, a French teacher, a butcher, worked at the French Trade Commission in Sydney and eventually fell into bars.

5 tips for an Old Fashioned

1 – The most important is to control your balance. Sugar syrup makes you drink more precise than a sugar cube.

2 – Tasting your drink whilst making it and before serving is key. You want to make sure you drink is up to standard before giving it away.

3 – Dilution and temperature control are essential for a drink to taste good.

4 – Under-stir your old fashioned a bit. Nice and boozy for anyone drinking fast but for the normal drinker the Old Fashioned will dilute gently as you sip it (Marcis said it before me and better).

5 – Express your orange zest on top of the drink. Do not do it in the glass before, you will lose all the extra flavors.

The Pierre-Marie’s recipe of an old fashioned

 60 ml Woodford Reserve

10 ml sugar syrup (1:1 ratio)

2 dashes Angostura bitters

1 orange zest

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