so here’s the thing about the old fashioned – i’ve been making these for years and somehow every single time someone tries to tell me i’m doing it wrong.
which is wild because this drink is literally just whiskey, sugar, bitters and water. how complicated can it be right?
turns out, pretty complicated actually.
what makes an old fashioned actually good
the old fashioned isn’t just some cocktail that got trendy because don draper looked cool drinking it (though that definitely helped). this is basically the original cocktail.
like in 1806 when someone first wrote down what a “cocktail” even was, they were describing an old fashioned. spirit, sugar, water, bitters – that’s it, that’s the whole category.
but somewhere along the way – specifically during prohibition when people were trying to choke down bathtub gin that tasted like paint thinner – bartenders started adding all this stuff.
muddled orange slices, those neon red cherries that taste like cough syrup, soda water, basically turning it into a fruit salad in a glass. and for some reason that version stuck around for like 80 years even after we could get decent whiskey again.
which is honestly kind of sad because the real old fashioned, the one that doesn’t involve pulverizing fruit into a paste, is so much better.
the whiskey situation (this matters more than you think)
here’s what actually matters: you need good whiskey because there’s nowhere to hide in this drink. bourbon gives you that sweet vanilla thing, rye gives you more spice and backbone. honestly i usually do half and half because why choose.
you want something that’s at least 100 proof if you can – it sounds intense but once you add the sugar and stir it with ice, that extra alcohol actually helps the drink keep its flavor instead of tasting watery.
buffalo trace is solid for bourbon, rittenhouse bonded rye if you want that spicy kick. or do what i do and use both.
forget the sugar cube
the sugar needs to be dissolved already – forget the sugar cube thing, it never fully dissolves and you end up with this gritty sludge at the bottom.
use a rich syrup, preferably made with demerara sugar because those molasses notes play nice with the barrel aging. it’s just two parts sugar to one part water, heat it til it dissolves, done.
bitters are not optional
the bitters are doing more work than you think. angostura is non-negotiable but adding a dash of orange bitters lifts everything up and makes the whole drink smell better.
you’re not just covering up bad whiskey here like they did in the 1920s – you’re adding complexity, tying everything together.
the orange peel thing everyone screws up
that orange peel garnish? you’re not eating it, you’re expressing the oils over the drink so when you take a sip you get that citrus aroma right before the whiskey hits. it’s about smell as much as taste.
hold it skin-side down about two inches above the glass and squeeze it hard – you should see a little mist of oil spray onto the surface. then rub it around the rim and drop it in.
do not muddle an orange slice into this drink. i’m begging you.
ice matters (yeah i know how it sounds)
ice matters too which sounds pretentious but hear me out – one big clear cube melts way slower than a bunch of little cloudy ones, so your drink stays cold without turning into whiskey-flavored water halfway through.
you want it cold and slightly diluted to open up the flavors, not watered down.
you can buy clear ice molds online for like fifteen bucks. or just use the biggest ice cube your freezer makes. anything’s better than crushed ice.
how to actually make it
the technique is stupid simple: build it in the glass, stir it for like 30 seconds (do not shake this, ever), express your orange peel dramatically like you’re on a cooking show, and you’re done. takes 5 minutes start to finish.
the stirring part
use a bar spoon if you have one, a regular spoon works fine. you’re trying to chill it down and add just enough water from the melting ice to soften the alcohol burn. thirty seconds of steady stirring usually does it. taste a tiny drop – if it still burns too much, stir another ten seconds.
what to drink it with
this is a sipping drink, not a chug-at-happy-hour situation. it’s for when you want to sit down after a long day and actually taste what you’re drinking.
pairs great with a steak, some dark chocolate, or just sitting on the couch pretending you have your life together.
the whole fruit salad version had its moment but we can do better now. this is what the old fashioned was supposed to be before prohibition messed everything up – just really good whiskey, barely sweetened, with enough bitters to make it interesting.
make this version once and you’ll understand why people get weirdly passionate about it.
The Definitive Classic Old Fashioned
Equipment
- Double Old Fashioned Glass (Heavy Bottom)
- Bar spoon
- Jigger
- Y-Peeler (for garnish)
- Large Ice Cube Mold
Ingredients
- 2 oz 60ml Bourbon Whiskey (High-Rye preferred, e.g., Buffalo Trace or Woodford Reserve; or use Rittenhouse Rye for a spicier drink)
- 0.25 oz 7.5ml Rich Demerara Syrup (2:1 ratio of sugar to water) OR Gomme Syrup
- 2 dashes Angostura Aromatic Bitters
- 1 dash Orange Bitters optional, e.g., Regan’s No. 6
- 1 strip Orange Peel wide strip, pith removed
- 1 large Ice Cube clear ice preferred
Instructions
- Prepare the Glass: Place a large, clear ice cube into a chilled Double Old Fashioned (Rocks) glass. (Using a large cube reduces the surface area for melting, keeping the drink cold without rapid dilution).
- Build the Base: Pour the rich demerara syrup, Angostura bitters, and orange bitters directly onto the ice.
- Add the Spirit: Pour the 2 oz of Whiskey over the ice and bitters mixture.
- The Stir: Using a bar spoon, stir the cocktail gently but consistently for 30 seconds. The goal is to chill the drink to approximately -5°C and introduce just enough dilution to “open up” the whiskey’s flavors.
- Check Dilution: Taste a small drop. The harsh alcohol burn should be softened, but the texture should remain thick and silky. If it’s still too “hot,” stir for another 10 seconds.
- Express the Garnish: Take the strip of orange peel. Hold it skin-side down (orange side facing the drink) about 2 inches above the glass. Squeeze it firmly to express the citrus oils onto the surface of the drink. You should see a fine mist land on the liquid.
- Finish: Rub the peel around the rim of the glass to deposit more oil, then tuck the peel down the side of the ice cube.
- Serve: Enjoy immediately. Do not add soda water.
Notes
- Syrup vs. Cubes: While muddling a sugar cube is traditional, we recommend Rich Demerara Syrup (2:1) for superior consistency. Sugar cubes often leave a gritty residue and result in an unevenly sweetened drink.
- The Whiskey Choice: A “High-Rye” Bourbon provides the best balance of corn sweetness and rye spice. For a drier, bolder drink, use a Bottled-in-Bond Rye Whiskey.
- Glassware: Use a heavy-bottomed rocks glass. The thermal mass helps keep the drink cold.
- The Cherry: A cherry is optional. If used, it must be a high-quality preserved cherry (like Luxardo or Amarena), never a bright red “sundae” cherry. Do not muddle it.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.