Frozen Old Fashioned Recipe

Make 2:1 simple syrup (if not using pre-made)

Combine 2 cups granulated sugar with 1 cup water in a saucepan. Warm over medium heat, stirring until sugar fully dissolves. Remove from heat and cool to room temperature. Transfer to a sanitized container and refrigerate.

Combine base ingredients

In a clean 1-liter (or larger) bottle or jug, pour 24 fl oz bourbon, 8 fl oz 2:1 simple syrup, 18 dashes Angostura bitters and 6 dashes orange bitters. Add the 12 strips of orange peel and seal the container. Gently invert 4–6 times to integrate. Refrigerate and rest at least 4 hours, preferably overnight, to let the citrus oils and bitters marry with the bourbon.

Optional clarification step (for a cleaner flavor)

If desired, strain the batch through a fine mesh or cheesecloth after resting to remove peel bits. For a clearer product, chill the batch and decant gently, leaving any sediment behind.

Gather 4 fl oz of the chilled batch base and about 1 cup of crushed ice. If using a blender-with-ice mode or a commercial slush machine, use the crushed-ice/blend setting. For each serving, place the 4 fl oz batch base and 1 cup crushed ice into the blender.

Pulse or blend on high in 10–15 second bursts until mixture reaches a smooth, spoonable frozen-slush texture. Avoid over-blending to prevent excessive dilution — you want a thick, icy consistency that holds shape but is still drinkable through a straw.

Taste the slush. If it's too strong or too thick, add up to 0.5–1 fl oz chilled water and pulse once to incorporate. If too weak, add a splash (0.25 fl oz) more of the batch base. Adjust sparingly.

Spoon the frozen Old Fashioned into a chilled rocks glass or coupe, filling to just below the rim. Use a bar spoon to smooth the top if desired.

Express the oil of a fresh orange twist over the top of the slush by holding peel skin-side down over the drink and giving it a sharp twist, then rim the glass with the peel and drop it in. Add a Luxardo or brandied cherry on a pick if using.

Serve immediately with a short straw or wide straw and a small spoon. Recommend one garnish per drink.

Keep the batch refrigerated up to 1 week. If ice crystals form in the batch container, gently stir or decant. Do not freeze the batch base solid.

For higher-volume service: premix the base and store refrigerated; when serving, combine measured base and crushed ice in a commercial slush machine or high-volume blender to produce consistent frozen servings.