The Timeless Old-Fashioned Cocktail

 

The Timeless Old-Fashioned Cocktail Recipe

Old Fashioned: The OG Cocktail That Never Goes Outta Style

Alright, let’s talk about Old Fashioned—the granddaddy of cocktails. This is the kind of drink that doesn’t need to announce itself. It just shows up, looking sharp, and lets the flavor do the talking. We’re not messing with fussy infusions or wild syrups here. Just whiskey (pick your poison: bourbon if you want it sweet, rye if you want a little bite), sugar, bitters, and an orange peel. That’s it. Classic never goes out of fashion, right?

Prep Time: Like, 3 minutes if you’re not texting.

Serves: 1 thirsty human

Difficulty: If you can stir, you’re good.

WHAT YOU NEED

• 2 oz (60 ml) Bourbon or Rye Whiskey (seriously, just pick what you like)
• 0.25 oz (7.5 ml) Simple Syrup — or throw in a sugar cube/1 tsp sugar if you wanna be old-school.
• 2-3 dashes Angostura Bitters
• One big honkin’ ice cube or sphere (don’t use those sad little fridge cubes)
• Orange peel or twist (for that fancy touch)

Tools? Yeah, You’ll Need These

• Rocks glass (aka Old-Fashioned glass, the short one)

• Jigger or, honestly, just an eyeball will do in a pinch

• Muddler (only if you’re using a sugar cube)

• A long spoon (bar spoon, or whatever’s closest)

• Paring knife or veggie peeler (to wrangle that orange peel)

HOW TO MAKE IT

Step 1.

Sugar Situation: – Using Simple Syrup: Dump it in the glass. Easy. – Sugar Cube/Granulated Sugar: Toss it in, hit it with those bitters and a little splash of water (like, 1/4 tsp—don’t overthink it), and muddle until it’s basically syrupy mush.

Step 2.

Booze Time: Pour in your whiskey. Smell it if you want to feel fancy.

Step 3.

Ice, Ice, Baby: Drop in a huge ice cube. Not the freezer-burned mystery ice, please.

Step 4.

Stir It Up: Give it a good stir for about half a minute or so. Don’t go wild—just enough to chill everything and get that glass looking all frosty.

Step 5.

Orange Drama: Grab your orange peel, twist it over the drink to release those oils (smells amazing), swipe it around the rim, and drop it in like a little victory flag.

Step 6.

Drink Up: Seriously, you’re done. Sip and act like you’re in a noir film.

Macros (Because, You Know, Adulting) Okay, so here’s the deal. This drink’s all about the booze, so calories are mostly from alcohol. Don’t expect protein or fiber here, c’mon.

• Calories: somewhere between 150 and 180-ish (depends on how heavy your pour is)

• Protein: 0g (it’s not a protein shake, folks)

• Fat: 0g (see above) • Carbs: 3–5g (thanks, sugar)

• Fiber: 0g (don’t even ask)

Honestly, if you’re counting macros while drinking an Old Fashioned, you might miss the point. Cheers!

Tips & Variations

• Ice matters, trust me. Skip those sad, tiny cubes from the freezer tray—get the big boys or even a sphere if you can. They melt slower, so your drink won’t end up a watery mess halfway through.
• Whiskey? Oh, you’ve got options. Bourbon’s like that friend who brings dessert—sweet, a little vanilla, caramel vibes. Rye? That’s the spicy one at the party. Try a few, see which one makes you want to dance.
• Bitters aren’t just Angostura. Toss in some orange bitters for a little zing or, if you’re feeling wild, a couple dashes of chocolate bitters. Suddenly,      your Old Fashioned is wearing a tuxedo.
• Garnish game—don’t be basic.
• Cherries: If it’s neon red, toss it. Get yourself a jar of Luxardo or Amarena. It’s a splurge, but dang, it’s worth it.
• Lemon twist: Feeling zesty? Swap the orange for a lemon or, heck, use both. It’s your drink.
• Smoked Old Fashioned? Yeah, that’s a thing. Grab a smoking gun or just torch an orange peel and let the smoke rim your glass. Fancy and, honestly, fun to show off.
• Maple Old Fashioned: Sub in maple syrup for the sweetener. It’s like autumn in a glass, and you’ll want to wear flannel.
• Fat-washed Old Fashioned: This one’s for the cocktail nerds. Bacon fat or brown butter gets infused into the whiskey. Sounds weird, tastes unreal—smooth, savory, and totally next-level.
• Spice it up: Toss a cinnamon stick or star anise in while muddling. Suddenly,      you’re at a holiday party, but in your kitchen.

FAQs

1Q: Simple syrup—what is it, and can I make it, or is this some bar magic?

A: Oh, it’s the easiest thing ever. Equal parts are sugar and water. Warm it up, stir till it’s clear, done. Don’t boil it, just get it melted. Let it cool, toss it in a jar, and you’re set for, like, a month in the fridge.

2Q: Why do some recipes go sugar cube, others simple syrup?

Who’s right? A: Old school went with cubes, but simple syrup is just, well, simple. Less fuss, dissolves instantly. Both are legit. Go with whatever doesn’t make you want to throw your muddler through the window.

3Q: Can I use Scotch? Will the cocktail police arrest me?

A: Purists might roll their eyes, but hey, your glass, your rules. Peaty Scotch? Boom, smoky Old Fashioned. Irish whiskey? Smoother, lighter. It won’t be the classic, but who cares if it tastes awesome?

4Q: My Old Fashioned is too strong/too sweet/too bitter—what gives?

A: Here’s the quick fix cheat sheet:

• Too strong? Stir longer, let that ice do its thing.
• Too sweet? Next round, back off the sugar or syrup.
• Too bitter? Chill out on the bitters. Maybe just one dash.
• Not enough flavor? Make sure you’re really twisting the orange peel—get those oils in there. Or try bolder whiskey or an extra dash of bitters.

Cocktail making’s half science, half “whatever tastes good to you.” Do not stress, just sip and tweak till you’re grinning.