There are cocktails that come and go with trends, and then there’s the Old Fashioned. It has been around for roughly two centuries, and it has survived because it needs almost nothing: good whiskey, a little sugar, a few dashes of bitters, and a twist of orange. If you’ve only had the sugary, fruit-heavy versions served at some bars, this is a good time to try the real thing.
A Short History
In the early 1800s, the word “cocktail” had a specific meaning: spirit, sugar, water, and bitters. As bartenders got more inventive and menus filled with liqueurs, juices, and syrups, drinkers who wanted the original started asking for their drink made “the old-fashioned way.” The name stuck, and it has been on menus ever since.
What You’ll Need
Makes 1 drink | Ready in about 5 minutes
- 60 ml (2 oz) bourbon or rye whiskey
- 1 sugar cube (about 4 g), or 1 tsp rich simple syrup
- 2-3 dashes Angostura bitters (about 2 ml)
- 1 tsp (5 ml) water, only if using a sugar cube
- 1 large ice cube, plus ice to chill the glass
- 1 wide strip of orange peel
- Optional: a good cocktail cherry such as Luxardo or Amarena
A note on whiskey: Bourbon makes a rounder, sweeter drink with vanilla and caramel notes. Rye is drier and spicier. Either works well, so choose by taste. A bottle at 90-100 proof holds up best, because the ice will dilute it a little.
You’ll also need a rocks glass, a muddler (or the back of a sturdy spoon), a long stirring spoon, and a vegetable peeler.
How to Make It
1. Chill the glass. Fill it with ice and water while you prep, then tip it out before you build the drink. A cold glass slows dilution and keeps the drink tasting right to the last sip.
2. Cut the peel. Use a peeler to take a strip of orange peel about 5 cm long, with as little white pith as you can manage. The pith is bitter and will spoil the drink.
3. Build the base. Put the sugar cube in the empty glass, shake the bitters over it so it soaks them up, and add the teaspoon of water. If you’re using syrup, add the syrup and bitters and skip the water.
4. Muddle. Press and twist until the cube becomes a wet, gritty paste. A few stray grains are fine, since they’ll dissolve as you stir.
5. Add the whiskey. Pour in the 60 ml and stir quickly to combine.
6. Add ice and stir. Drop in the large cube and stir slowly for 20-30 seconds. This chills the drink and adds a little water, which softens the alcohol and brings out the flavor. The outside of the glass should feel very cold when you’re done.
7. Express the orange peel. Hold the peel skin-side down about 5 cm above the drink and pinch it firmly. You’ll see a fine mist of citrus oil land on the surface. Rub the peel around the rim, then drop it in or perch it on the edge.
8. Garnish and serve. Add a cherry if you like, and enjoy right away.
Tips for a Better Old Fashioned
- Taste and adjust. If it’s too sharp, add a few drops of syrup. If it’s too sweet, add another dash of bitters.
- Use big ice. Small, wet cubes melt fast and leave you with a watery drink. A silicone mold for large cubes is a cheap upgrade.
- Stir, don’t shake. Drinks made only of spirits should be stirred, which keeps them clear and silky.
- Keep it simple. The traditional version has no muddled fruit and no soda. Those additions came later and tend to hide the whiskey.
Variations to Try
- Maple Old Fashioned: swap the sugar cube for 1 tsp maple syrup for a richer, autumnal drink.
- Smoked Old Fashioned: briefly flame the orange peel, or use a smoking tool, before serving.
- Rum Old Fashioned: use aged rum and a dash of orange bitters.
- Wisconsin style: muddle the orange slice and cherry, use brandy instead of whiskey, and top with a splash of soda.
Final Thoughts
The Old Fashioned shows how much a drink can gain from restraint. Four simple ingredients, a little patience at the stirring step, and a good twist of orange are all it takes. Once you’ve made one at home, you may start judging every bar by how well it handles this drink.
Cheers!