Old Fashioned
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What I Love About My Old Fashioned
The Old Fashioned is my husband’s favorite cocktail, and for good reason. It’s the one I trust most when I want a drink that tastes like nothing but good whiskey.
- Five minutes and four ingredients are all this takes, and I skip the shaker completely.
- The sweetness ends up exactly right, since I muddle my own sugar cube and dissolve it completely.
- Good bourbon gets to shine through, and I only pick a bottle I’d happily sip neat.
- That classic orange aroma comes from real oil, which I express right over the glass every time.
- Scaling up for a party is simple, so I batch the bourbon, sugar, and bitters before guests even arrive.
Table of Contents
Key Ingredients and Notes
PRO TIP: Whichever spirit you choose, make sure it’s good quality. This is basically a straight bourbon (or other whiskey) that is slightly sweetened and complimented with a hint of aromatic bitters.
- Whiskey/Bourbon: Pick one you’d happily sip on its own, since a rough bourbon has nowhere to hide in four ingredients. I keep the proof on the higher side, because the ice dilutes the drink as you sip it.
- Rye whiskey, Irish whisky – (think Jameson’s), bourbon and brandy can all be used to make an Old Fashioned. Here are the ingredients you will use for the bourbon version.
- Sugar: Classic Old Fashioned recipes all call for sugar cubes and although modern most bars and bartenders will give you simple syrup, the classic version is better. Muddling sugar will result in a more rich and velvety taste and texture. Standard sugar cubes are 1 teaspoon each, and that is the exact amount of sugar needed to make this cocktail.
- Angostura bitters: This is where the spice and depth come from, and a little goes a long way. I stick to two or three dashes so the bourbon still leads the flavor.
- Orange peel: The oil in the peel carries most of the aroma you smell before you even take a sip. I express it hard over the glass and rub it around the rim before dropping it in.
- Ice: One large cube or sphere melts slower than several small ones. That keeps the drink cold without turning watery halfway through. Standard cubes work fine at home, but a large mold is worth it if you make these often.
Tools Needed
- Lowball glass – This is also known as a rocks glass
- Flat bottomed muddler – If you don’t own one, you can find them at larger liquor stores, or online at places like Amazon.
- Sharp paring knife, Y peeler, or zester – you’ll use this to make the garnish for your cocktail.
How to Make An Old Fashioned
- Add the sugar, water, and bitters to a rocks glass. Check your cube size first, since two standard cubes or one large one should equal about 1 teaspoon of sugar.
- Muddle until the sugar fully dissolves. Press and twist the muddler rather than pounding it.
- Pour in the bourbon and stir. A few seconds is enough to combine everything before the ice goes in.
- Cut and express the orange twist over the glass. Rub it around the rim, then drop it in or set it aside.
- Add ice and stir again for about 20 seconds. This chills the drink without watering it down too fast.
- Serve right away, while it’s still ice cold.
Tips for the Best Old Fashioned
- Use a higher-proof bourbon. It holds its character even after the ice starts diluting the drink.
- Cut the twist properly. Hold the orange firmly. Cut into the peel with a paring knife, canelle knife, zester, or Y-peeler. Cut just deep enough to get the peel without the bitter white pith. Roll the orange slowly in your hand while you cut, taking off one long strip of peel. Then roll it into a spiral to make it easier to express over the glass.
- Don’t leave the peel in too long. The white pith underneath can turn bitter over time. That’s why I either discard the peel after expressing the oil or set it on the rim.
- Dissolve the sugar completely. Press and twist the muddler rather than pounding it, so the cube doesn’t shred into gritty bits. Any leftover sugar just sinks to the bottom of the glass.
- Build it fresh each time. An Old Fashioned doesn’t hold well pre-made in the glass. I always mix mine right before serving.
What to Pair with an Old Fashioned Cocktail
An Old Fashioned pairs best with food strong enough to stand up to the bourbon and bitters.
- Steak – The char from a hot sear echoes the toasted oak in the whiskey, making steak the classic match. My pan seared steak is exactly the kind of rich, smoky bite I mean.
- Aged cheese – The sweetness in the drink balances out a sharp, salty cheese. A batch of ranch cheddar cheese ball hits that note easily for a party spread.
- Chocolate dessert – Chocolate and bourbon are a proven combination. A slice of chocolate pecan pie brings out the caramel notes already hiding in the drink.
Old Fashioned Recipe FAQs
Bourbon is technically a type of whiskey, but it has to follow specific rules. By law, it has to be made in the United States from at least 51 percent corn. It also has to age in new, charred oak barrels. That’s what gives bourbon its sweeter, smoother character compared to other whiskeys.
Either one is correct. Bourbon gives you a rounder, sweeter drink, while rye brings more spice and a drier finish. I default to bourbon, but I’ll switch to rye when I want something a little sharper.
One large cube or sphere is the better choice. Standard freezer ice has more surface area, so it melts fast and waters the drink down before you finish it.
You can use either. A muddled cube gives the drink a slightly thicker texture. Simple syrup mixes in faster and is what a lot of modern bars pour by default. I still like the cube for the classic version, but simple syrup is a completely fair swap.
Combine 1 cup of sugar with 1/2 cup of water in a small saucepan. Bring it to a simmer and stir until the sugar fully dissolves, then let it cool completely before using. This makes a rich simple syrup, and 1 teaspoon replaces the sugar cube in the recipe.
Yes, and it’s one of the easiest cocktails to scale up. Multiply the bourbon, sugar, and bitters by however many drinks you need. Combine everything in a bottle or pitcher, and add ice only when you pour.
It’s a regional variation built on brandy rather than whiskey. Bartenders usually muddle it with an orange slice and a cherry, then top it with a splash of soda. That makes it a completely different drink from the whiskey version. Still, it’s worth knowing about if you’ve seen it on a menu.
The story most bartenders tell traces back to patrons asking for their whiskey cocktail made “the old-fashioned way.” That request came up once bars started dressing up the original spirit, sugar, and bitters formula. The exact origin is debated among cocktail historians, so treat it as good bar trivia rather than settled fact.
More Recipes From Me
- Classic Manhattan Cocktail
- Whiskey Sour
- Hot Toddy
- Irish Coffee
- Peach Bourbon Smash
- Classic Sidecar Cocktail
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Old Fashioned Recipe
Equipment
- Old Fashioned Glass (aka Lowball/Rocks Glass)
- Flat bottom muddler
Ingredients
- 2 oz bourbon whiskey
- 2 sugar cubes
- 1 tsp water
- 2-3 drops orange angostura bitters
- orange twist
- ice cube
Instructions
- Check the box of your sugar cubes for size. If each cube is 1/2 tsp, use 2 cubes. If you have larger cubes where each one is 1 tsp, then just use 1 sugar cube. Total sugar amount should be 1 tsp.
- In an old fashioned glass (also known as lowball or rocks glass), combine sugar cubes, water, and bitters.
- Use a flat bottom muddler to muddle together sugar, water, and bitters until sugar is dissolved.
- Pour it bourbon whiskey and stir for a few seconds.
- Twist orange over the glass to get the oil out and rub the twist over the rim of the glass. (Note: you can discard the orange twist after that or add it to the cocktail. The taste or orange is a bit too much for some so you can discard the twist.)
- Add an ice cute to the cocktail, stir a few seconds, and serve.
Notes
- Using simple syrup: use 1 tsp of rich simple syrup or a little more than 1 tsp of regular simple syrup. If you want a little fall twist, try using maple syrup or pumpkin spice syrup.
- Whiskey substitution: you can use bourbon or rye whiskey if you prefer.
- Technique: Use one large ice cube or sphere if you have one on hand. It dilutes more slowly than a handful of standard cubes.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Great drink!