Proof & Method

The Original Old Fashioned Recipe

•Dylan K

Origins

We all know that the Old Fashioned is considered a cocktail, but did you know that it's kind of the first cocktail? It's true! What we now call an Old Fashioned was the first adult beverage to be called a cocktail.

The first documented definition of a cocktail is from a May 13, 1806 issue of The Balance and Columbia Repository in Hudson. A reader had written in to the paper in response to a story using the word "cocktail", they wanted to know what a cocktail was, exactly. In the May issue, the paper's editor enlightens the reader by describing the cocktail as spirits, bitters, sugar and enough water to dissolve the sugar. If you are using whiskey as the spirit that, essentially, is an Old Fashioned.

In the early 1800's this style of drink enjoyed widespread popularity, but as bartending became more complex by the middle of the century and absinthe and liqueurs were routinely added to the cocktails, some began requesting the simpler, purer form of the the drink. They started asking for "old-fasioned cocktails" made with just the sugar, bitters, and whiskey —the most common being rye whiskey— and very little has changed from that recipe.

Why make such an old-fashioned drink?

I know what you're thinking

Surely there are better drinks out there, this drink has three ingredients and the recipe is over 200 years old!

Well I assure you that there is beauty in simplicity, and when made properly those humble ingredients combine to form just what you want in a cocktail: a hint of citrus, a bit of indeterminate complexity from the bitters, some balancing sweetness from the sugar, and the unexpected "wow, this has a lot of flavor!" from the whiskey bloomed in the water.

Since this drink is mostly whiskey, you will want to pay attention to the brand you buy; you will be tasting the alcohol, so make sure it's distilled and aged long enough to be enjoyable on it's own. I think Bulleit Rye is one that works well: is not overly expensive and it is widely available. Most recipes will say that you must use Rye Whiskey, but since we now know an Old Fashioned just refers to the simpler preparation of a cocktail including "spirits", you can technically use whatever you want. I stick to a Rye Whiskey in my recipes, but I would be open to one made with any Whiskey, or possibly even a rum with some character.

As we get into the recipes, I want to share that I may earn commissions from some of these links, but I will never post something that I wouldn't buy myself, and of course you may be able to find these cheaper in-person at a local store.

The Level 1 Recipe

This is a great starter recipe if you are unprepared and just want a delicious drink. Honestly, it's how I make it 80% of the time.

Place in a rocks glass or small snifter (or red Solo cup, I'm not judging!):

  • 1 tsp granulated white sugar
  • A splash of filtered or otherwise tasty water

Swirl the glass until most of the sugar dissolves, then add

  • 2-3 dashes of angostura bitters
  • A few small ice cubes or an ice sphere if you're fancy (I am!)
  • 2 oz (60g) of Rye Whiskey

For garnish, add as many Luxardo cherries as you desire to the end of a cocktail skewer and slip it into the drink.

Garnishes

🍒 Cherries

So maybe those deliciously plump Italian Luxardo cherries aren't exactly a standard garnish for Old Fashioneds (yeah, the plural form is pretty awkward). In fact, the Luxardo cherries weren't even available in 1800, despite the company claiming they are "the original classic cocktail cherry" *. Regardless, they are the most delicious cocktail cherries you can buy and personally I would not use anything else. They are pricey (although cheaper in bulk) so I suppose if you don't mind the artificial flavor of a neon-red maraschino cherry, or the cloyingly sweet Toschi Amarena cherries you could swap those in, but for me there is only one option.

🍋 Citrus Twists

Citrus twists are great-looking garnishes. They add just a hint of the fruit from the oil that emerges as you twist the rind. It's like a little cologne for your big-boy drink. The only issue is that you need to have the fresh fruit on hand, and although the rind itself doesn't really go bad as quickly as the fruit, it does dry out, which makes it more difficult to get the oil out when you twist it. If you have them around, great! Use them.

Just take a vegetable peeler and peel a strip top-to-bottom from the fruit (or go at a 45° angle for a longer strip). The classic method is to hold that strip above your glass and twist it in a spiral as if you were wringing out a wet towel, then pull the ends away from each other, which will tighten the rind and squeeze the oils from the rind into the air and hopefully into your drink. I find a more effective method is pinching the folded rind, so I do that a few times first before twisting.

Leveling Up

The above recipe is fine, but you'll notice that even though you add a splash of water to the sugar, it never really dissolves. If you're making these more than occasionally, or making them for a group, you may want to make the bartender's magical little sidekick:

Simple Syrup

Simple Syrup is made by heating equal parts water and sugar until the sugar dissolves, at which point you can chill it and store it in the fridge to be used at your leisure over the next week.

The Level 2 Recipe

If you have the time to boil some syrup, it actually makes this drink easier to prepare and tastier, since the sugar is mixed into the drink rather than just hanging out at the bottom of the pool.

Combine in a rocks glass:

Swirl or stir to combine the ingredients, then garnish as desired.

Measuring

You'll notice that I measure in weight, and specifically the more accurate gram unit. That's because when I make them I find it easier to just pop the glass on a scale and weigh everything as I go, hitting the tare button to zero the scale after for each ingredient —because you don't want me trying to do math on cocktail nights!

I use this (discontinued) espresso scale because I also enjoy espresso and happen to have it for that. If you want to go that route, the important thing is that it measures in increments smaller than one gram and is very responsive. Any espresso scale will surely meet those requirements, just be sure they have a large enough platform to hold your glass.

Where to go from here

Now you know how to make the classic old-fashioned cocktail, but what do you do if want a little variety in your life? Well that's what this website is all about. I plan to add old-fashioned recipes that have been served up at bars all over the world so you can get as fancy as you like! But the easiest way to start experimenting is simply by changing up the ingredients with variations that you approve of. Here are a few ideas:

Triple-cherry:

Vanilla Chocolate

  • Chocolate Bitters
  • Vanilla simple syrup (split half of a vanilla bean and add it to the sucepan when making the syrup)
  • Maker's Mark Bourbon
  • Orange twist

Maple Bacon

  • Walnut Bitters
  • Maple Syrup
  • Maker's Mark or Rye Whiskey
  • Maple-glazed bacon for garnish

Lemon

  • Lemon Bitters
  • A few drops of lemon juice
  • Simple Syrup
  • Rye Whiskey
  • Lemon twist

Creamsicle

  • Orange Bitters
  • Orange Simple Syrup (use pulp-free or strained orange juice in place of the water)
  • One drop of vanilla extract (one drop!)
  • Maker's Mark
  • Orange Twist

You can also get crazy and make your own bitters to suit your tastes.

Have fun, enjoy, and be safe!