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Old Fashioned
A stripped-down whiskey cocktail with sugar, bitters, and citrus oil served over ice.
Base spirit
Whiskey
Style
Spirit-forward
Glassware
Old-fashioned glass
Technique
Stir
The Old Fashioned is a foundational whiskey cocktail that combines a base spirit with sugar, bitters, and citrus peel. A rich demerara or simple syrup lightly sweetens the whiskey without obscuring its character. Angostura and related bitters add spice and structure, while an expressed orange or lemon peel layers on citrus aromatics. Served over a large cube, the drink opens slowly, rewarding patient sipping.
Ingredients
Servings
- • 2 oz bourbon or rye
- • 0.25 oz rich simple syrup
- • 2 dashes aromatic bitters
Did you know?
“The Old Fashioned reflects the original 19th-century definition of a cocktail as spirit, sugar, water, and bitters. As more elaborate mixed drinks appeared, guests began ordering 'old-fashioned' cocktails to specify the simpler style. Wondrich‚Äôs research into early American bar manuals shows many whiskey, brandy, and gin Old Fashioneds using this basic template. Later garnishes like cherries and orange wheels became common, but modern craft practice often returns to the leaner historic builds.”
Source:Wondrich, Imbibe!; 19th-century American cocktail manuals
Bartender's Note
Use a sturdy bourbon or rye, avoid over-muddling fruit, and aim for a drink that is whiskey-forward with gentle sweetness and spice.
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How to make the Old Fashioned
- 1Add rich simple syrup and bitters to a mixing glass and briefly stir
- 2Add bourbon or rye and fill the glass with ice
- 3Stir until well chilled and properly diluted
- 4Strain over a large ice cube in an old-fashioned glass
- 5 an orange peel over the drink, optionally add a lemon twist, and serve
Drinks similar to Old Fashioned
Manhattan
A spirit-forward classic of rye or bourbon, sweet vermouth, and bitters served up with a cherry.
Whiskey Sour
A balanced whiskey sour with bourbon or rye, lemon juice, and sugar, often finished with egg white.
Sazerac
A New Orleans whiskey cocktail with absinthe rinse, sugar, and Peychaud’s bitters served neat.