Classic Whiskey Old Fashioned Recipe

Add syrup and bitters

Place the Old Fashioned glass on your work surface. Add 0.25 oz simple syrup (or demerara syrup) to the glass. Add 2 dashes Angostura bitters and 1 dash orange bitters (optional) to the syrup.

Muddle briefly (optional)

If you prefer a slightly more integrated flavour, gently muddle the syrup and bitters together for 3–5 seconds with a bar spoon or muddler. Do not over-muddle; there's no fruit to crush in this recipe.

Add whiskey

Measure and pour 2 oz Bulleit Rye whiskey into the glass over the syrup and bitters.

Add ice and stir

Add one large ice cube (or several large cubes) to the glass. Using a bar spoon, stir the cocktail gently for 20–30 seconds to chill and dilute it slightly. Stirring until the glass is cold to the touch and the liquid has slight condensation ensures proper dilution.

Express and oil the orange peel

Take the orange peel (about a 1.5 inch strip). Hold it skin-side down about 2–3 inches above the glass and quickly but gently squeeze and give it a sharp twist so the citrus oils spray over the surface of the drink. Run the rim of the peel around the glass, then drop the peel into the drink (or discard it if you prefer the aroma only).

Add cherry and serve

Drop one good-quality maraschino cherry into the glass as a garnish. Give a gentle final stir (1–2 turns) to integrate the garnish aromas, then serve immediately.

Use a jigger to measure spirits and syrups for accuracy. A peeler or channel knife produces a clean orange peel; a bar spoon is best for gentle stirring. A large clear ice cube slows dilution and looks classic in an Old Fashioned.