📝 About This Recipe
Dating back to the early 19th century, the Old Fashioned is the quintessential 'cocktail'—a sophisticated balance of spirit, sugar, water, and bitters. This version honors tradition by using a rich demerara syrup and a blend of aromatic bitters to amplify the caramel and oak notes of a fine bourbon. It is a slow-sipping masterpiece that evolves in the glass as the ice gently tempers the strength of the whiskey.
🥗 Ingredients
The Spirit Base
- 2 ounces High-Proof Bourbon or Rye Whiskey (Look for 90-100 proof for the best structural integrity)
The Sweetener & Bitters
- 1/4 ounce Demerara Simple Syrup (2:1 ratio of raw sugar to water for a rich mouthfeel)
- 2 dashes Angostura Aromatic Bitters (Provides the essential spicy, herbal backbone)
- 1 dash Orange Bitters (Adds a bright, citrusy top note)
- 1/2 teaspoon Filtered Water (Only if not using syrup to help dissolve a sugar cube)
The Chill & Garnish
- 1 piece Large Clear Ice Cube (approx 2x2 inches to minimize dilution)
- 2 cups Mixing Ice (Fresh, solid cubes for stirring)
- 1 large Fresh Navel Orange (Used for a wide expressed peel)
- 1 piece Luxardo Maraschino Cherry (The authentic, dark candied cherry)
- 1 small strip Lemon Peel (Optional, for added brightness)
👨🍳 Instructions
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1
Begin by chilling your rocks glass (Old Fashioned glass) in the freezer for at least 5 minutes prior to assembly.
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2
Prepare your citrus garnish by using a Y-peeler to take a wide, 2-inch long strip of zest from the orange, avoiding as much white pith as possible.
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3
In a heavy-bottomed mixing glass, pour in the 1/4 ounce of demerara simple syrup.
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4
Add exactly two dashes of Angostura aromatic bitters and one dash of orange bitters directly onto the syrup.
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5
Measure and pour 2 ounces of your chosen bourbon or rye whiskey into the mixing glass.
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6
Fill the mixing glass 3/4 full with fresh, solid ice cubes. Do not use crushed ice, as it will dilute the drink too quickly.
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7
Using a long-handled bar spoon, stir the mixture gently but steadily for about 30-45 seconds. You are looking for the glass to feel very cold to the touch.
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8
Taste a small drop of the liquid; it should be chilled and the 'bite' of the alcohol should be slightly softened but still prominent.
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9
Remove your rocks glass from the freezer and place one large, clear ice sphere or cube into the center.
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10
Using a Julep strainer or Hawthorne strainer, pour the chilled cocktail over the large ice cube in the rocks glass.
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11
Hold the orange peel over the glass with the skin side facing down. Twist and squeeze the peel sharply to express the essential oils over the surface of the drink.
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12
Rub the expressed orange peel along the rim of the glass to ensure the aroma hits the nose with every sip.
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13
Drop the orange peel into the drink and add one Luxardo maraschino cherry to the bottom.
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14
Give the drink one final, very brief stir to incorporate the oils and serve immediately.
💡 Chef's Tips
Always use a large, clear ice cube for the final serve to prevent the drink from becoming watery too quickly. Avoid 'muddling' fruit into the drink; a true classic relies on the oils from the peel rather than fruit pulp for flavor. If you prefer a spicier profile, use a high-rye bourbon or a straight rye whiskey. Demerara syrup (2 parts sugar, 1 part water) adds a depth of molasses flavor that white sugar cannot replicate. Never shake an Old Fashioned; stirring preserves the silky texture and crystal-clear appearance of the spirit.
🍽️ Serving Suggestions
Pairs beautifully with a charcuterie board featuring sharp aged cheddar and smoked gouda. Serve alongside a bowl of warm, rosemary-scented Marcona almonds. Complements a rich, dark chocolate tart or flourless chocolate cake for dessert. Excellent when enjoyed with a high-quality cigar on a cool evening. Try it with salty appetizers like bacon-wrapped dates or blue cheese-stuffed olives.