Classic Old Fashioned Recipe

Make syrup

Combine 0.5 cups granulated sugar and 0.5 cups water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add 1 tablespoon orange zest and 1 teaspoon fresh orange juice to the saucepan. Continue to simmer gently for 4–5 minutes so the oil and flavor from the zest infuse the syrup.

Increase heat briefly and brown a small portion of the zest slightly in the pan (careful not to burn everything) to bring out a light caramelized, 'burnt' orange flavor, then remove from heat.

Let the syrup cool to room temperature, strain out the zest into a clean container, and refrigerate. Yields about 4 ounces. Use 0.25 oz per cocktail and keep remaining syrup up to 2 weeks refrigerated.

Chill an old-fashioned glass by filling with ice and setting aside while you prepare the other components (optional).

Place one large clear ice cube in the chilled old-fashioned glass (remove the chilling ice if used).

Add 0.25 oz burnt orange syrup to the glass over the ice.

Add 3 dashes of the bitters blend (for best balance use 2 dashes Angostura and 1 dash orange bitters) into the syrup and ice.

Pour 2 oz Maker's Mark bourbon over the ice and bitters.

Stir gently with a bar spoon for 20–30 seconds to chill and dilute the drink about 15–20% — you want integrated flavors without over-dilution.

Flame the orange peel (burnt orange garnish)

Cut a wide strip of orange peel (avoid too much pith). Hold the peel skin-side toward the drink about 6–8 inches above the surface. Warm the peel with a lighter briefly, then pinch the peel so the expressed oils flame briefly toward the glass (exercise caution). Rub the peel around the rim, then drop the peel onto the ice as garnish.

Serve immediately. The finished drink is the Classic Old Fashioned: balanced bourbon forward, with a bright burnt-orange aroma and a subtle bitters backbone.