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Old Fashioned Recipe
A classic sipper for grown-ups, the Old Fashioned Recipe is your go-to Whiskey Cocktail when you need a cozy, no-fuss drink that feels both luxurious and down-to-earth.
Think back to the roaring ’20s—this Classic Drink has been warming hearts for over a century. What makes it special is its elegant simplicity: good bourbon, a touch of sweetness, aromatic bitters, and a twist of orange. I first stumbled onto this Bourbon Drink at a holiday gathering decades ago, and it instantly became my favorite Cocktail Hour companion. You know what? It’s surprisingly versatile—tweak the sweetness, swap in a rye, or add a seasonal spice, and you’ve got your own signature twist on an iconic Alcoholic Beverage. Whether I’m curled up by the fire in December or hosting friends on a lazy summer evening, this Old Fashioned Recipe never lets me down. Ready to stir up something both classic and comforting? Let’s pour a glass.
Why You’ll Love This Recipe (H2)
- Ready in under five minutes—perfect for impromptu Cocktail Hour.
- Minimal ingredients—no fancy syrups or obscure liqueurs.
- Fully customizable sweetness—sugar cube or simple syrup, you choose.
- Highlights your whiskey’s natural flavor—no mixers to mask it.
- Ideal for beginner and seasoned home bartenders alike.
- Great conversation starter—everyone loves the story behind a Classic Drink.
- Seasonal garnish options let you switch things up year-round.
- Pre-batch friendly—mix a pitcher for parties without rushing behind the bar.
Ingredients (H2)
• 2 oz bourbon (I love Maker’s Mark or Buffalo Trace for smooth notes)
• 1 sugar cube or ¼ oz simple syrup (substitute demerara syrup for richer depth)
• 2 dashes Angostura bitters (Peychaud’s bitters add a fruity kick)
• Splash of water or club soda (helps dissolve sugar; optional)
• Large ice cube or sphere (slower melt for optimal chill)
• Orange peel, expressed over the glass (releases essential oils)
• Maraschino cherry (Luxardo cherries add a gourmet touch)
Tips:
– Choose a bourbon bottled at least at 90 proof for fuller body.
– Muddle sugar gently—overworking can introduce bitterness.
– Chill your glass briefly in the freezer for an extra-crisp sip.
Directions (H2)
- Chill your glass. Pop a rocks glass in the freezer for a minute—it helps keep the cocktail icy without watering it down.
- Add sugar and bitters. Place the sugar cube (or measure simple syrup) in the bottom, then drop in two generous dashes of Angostura bitters.
- Splash in water. A teaspoon or a quick pour of club soda helps the sugar dissolve fully when you muddle.
- Gently muddle. Press just enough to crush the cube—release the sweetness and bitters without pulverizing the granules.
- Drop in the ice. A single large cube or sphere works best. It chills evenly and dilutes slowly.
- Pour the bourbon. Sip-worthy bourbon goes in last; watch it swirl around the ice and mingle with those bitters.
- Stir for 20 seconds. Use a bar spoon to create a gentle vortex—this chills and balances the drink.
- Express the orange peel. Hold it peel-side down, give it a good twist over the glass, then rub the rim before dropping it in. Optionally, add a cherry.
Servings & Timing (H2)
Makes 1 cocktail
Prep Time: 2 minutes
Total Time: 5 minutes (no resting or chilling needed)
Variations (H2)
• Maple Old Fashioned: swap sugar cube for ¼ oz pure maple syrup.
• Spiced Old Fashioned: muddle a cinnamon stick with the sugar.
• Tequila Old Fashioned: replace bourbon with añejo tequila for a sunny twist.
• Rum Old Fashioned: use dark aged rum to lean into tropical, molasses notes.
• Smoky Old Fashioned: choose a peated Scotch instead of bourbon.
• Low-Sugar Old Fashioned: use sugar-free simple syrup for a lighter touch.
Storage & Reheating (H2)
• Best served fresh—but you can pre-batch the bourbon-bitters-syrup mix up to 48 hours ahead.
• Store pre-batch in an airtight bottle in the fridge; give it a quick stir before serving.
• No reheating needed—just pour over fresh ice.
• Avoid freezing—dilution and aromatic loss will dull the flavors.
Notes (H2)
I learned early that the size and shape of your ice cube make a world of difference—smaller cubes shred too fast, diluting your Bourbon Drink into something watery. Also, experiment with bitters: chocolate or orange bitters can create surprising depth. If your first sip seems too sweet, drop to one dash of syrup. Too strong? A whisker more water or a tiny splash of club soda opens up those whiskey aromas.
FAQs (H2)
Q: Can I use rye whiskey instead of bourbon?
A: Absolutely—you’ll get a spicier kick and a drier finish that’s just as delicious.
Q: What’s the ideal ice temperature?
A: About 0°F/-18°C works great—freezer chill straight from your home freezer is fine.
Q: Do I have to muddle sugar?
A: If you’re using simple syrup, skip muddling and pour it straight in.
Q: How can I make this vegan?
A: Swap the cherry for a lemon twist and use agave syrup in place of sugar.
Q: Is the orange peel garnish necessary?
A: It’s not mandatory, but expressing those oils amps up the aroma; highly recommended.
Q: Can I double the recipe in one glass?
A: For two cocktails, scale ingredients accordingly and stir well over plenty of ice.
Q: Why is my drink cloudy?
A: Cloudiness often means sugar didn’t fully dissolve—muddle a bit more or add extra water.
Q: How far ahead can I batch this?
A: Up to two days ahead—any longer, and the flavors start to blur.
Conclusion (H2)
There you have it—a truly timeless Old Fashioned Recipe that’s as simple as it is satisfying. Next time you’re craving a Classic Drink, gather your bourbon, bitters, and a sugar cube, and enjoy the ritual of stirring up something special. Give it a try, leave me a comment, and explore more cocktail ideas right here—cheers to you and your perfect pour!
Old Fashioned Recipe
Ingredients
- 2 oz bourbon I love Maker’s Mark or Buffalo Trace for smooth notes
- 1 sugar cube or ¼ oz simple syrup substitute demerara syrup for richer depth
- 2 dashes Angostura bitters Peychaud’s bitters add a fruity kick
Instructions
- Pop a rocks glass in the freezer for a minute—it helps keep the cocktail icy without watering it down.
- Place the sugar cube (or measure simple syrup) in the bottom, then drop in two generous dashes of Angostura bitters.
- A teaspoon or a quick pour of club soda helps the sugar dissolve fully when you muddle.
- Press just enough to crush the cube—release the sweetness and bitters without pulverizing the granules.
- A single large cube or sphere works best. It chills evenly and dilutes slowly.
- Sip-worthy bourbon goes in last; watch it swirl around the ice and mingle with those bitters.
- Use a bar spoon to create a gentle vortex—this chills and balances the drink.
- Hold it peel-side down, give it a good twist over the glass, then rub the rim before dropping it in. Optionally, add a cherry.
