Old Fashioned

3 oz Bourbon (or rye)
1 cube Sugar (or 1 tsp simple syrup)
3 ds Bitters, Angostura
1 twst Lemon zest (as garnish)
Instructions
Wet sugar cube with bitters and a dash of soda or water in an old fashioned glass, muddle, add ice and whiskey, stir to dissolve thoroughly, garnish
Notes
Some prefer a fruity garnish, including an orange slice, lemon twist, and 2 maraschino cherries. Some top with a splash of soda. Perhaps more so than any other cocktail, the Old Fashioned may be endlessly varied by using different spirits, or by adding a dash of curacao, absinthe, or other liqueur. Some would argue that these latter additions make it an "Improved" cocktail.
History
The original cock-tail, a combination of whiskey, sugar, bitters, and ice.
From other users
  • Typically make mine short with 2 oz whiskey, 2 ds bitters, muddle orange peel with simple and bitters and then add ice and whiskey. — ☆☆☆☆
  • 9:1 ratio: 3 oz bourbon, 1/3 oz simple; or 2 oz bourbon, 1 tsp simple (or 1 sugar cube). — ☆☆☆☆☆
  • Add orange peel.
  • Along the Bourbon Trail Garnish with slice of orange and a cherry -OR- with a twist of orange peel and a cherry. — ☆☆☆☆☆
  • 2 oz, 1/4 oz, 2 dashes
  • Wouldn't a bourbon-based Old Fashioned get orange zest and a rya-based Old Fashioned get lemon zest?
  • Wide Orange peel garnish for this one. — ☆☆☆☆☆
  • Rye 3 Angestora 2 Peyschauds 2 Orange bitters
  • 2oz. Whiskey (Bourbon or Rye), 0.25 oz. Simple, a few dashes of Angostura, Orange Twist for garnish (Lemon if using Rye). Stir with ice then pour over ice. — ☆☆☆☆
  • I prefer it lighter with 2oz. bourbon or rye — ☆☆☆☆☆
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1 Comment

Zachary Pearson's picture

It's that time again - we now

It's that time again - we now have 36 variations of the Old Fashioned, and I'm going to thin them out (by hiding them) based on how many people have the drink in their cocktail book - I feel it's better than either deleting them or merging them into this drink and making a note. Just as a heads up, I'm also going to do this to the Negroni and the Martini - any new variations of these three drinks will need to come from a great bar or be so compelling it deserves to be seen by everyone.  Thanks, Zachary