(11) Pitt vs (6) Iowa St
Pittsburgh is a place that I am fond of. Haven't been there much, but after making this cocktail, I know have to pay it another visit. As I was digging for a cocktail fit for this round, I came across a bartender who evidently created a book entirely for alcoholic homages to the city! Cody McDevitt and Sean Enright have a whole book on Pittsburgh Drinks! One such drink is this one, the Fussfungle.
Evidently, the term fussfungle comes from Slavic folks who would create this drink (albeit a little differently) in large amounts! The original recipe (according to McDevitt) is not documented anywhere, but this modern version of it was curated to sorta remedy that!
Described as being a sweeter old-fashioned, this drink utilizes a fancy new syrup that involves basically burning sugar first, and then mixing it with water to dissolve (and adding molasses for more kick). It was a delightful drink that almost tastes like I used Myer's dark rum in it instead of whiskey (since to me it is super molassesy).
Fussfungle
Fussfungle
- 2 oz (59 ml) Rye Whiskey (Rittenhouse Rye Bottled-in-Bond)
- 1 oz (30 ml) Burnt Sugar-Molasses Syrup*
- 2 dashes Orange Bitters
Method: Stir & Strain
Garnish: Orange Peel
Credits: Cody McDevitt, https://www.verylocal.com/fussfungle-cocktail/4706/
Notes: **Burnt Sugar-Molasses Syrup** Heat 1 part of sugar until it melts/burns and then mix with 1 part of water until dissolved. Then add 1/2 part of molasses and let cool.
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