Classic Old Fashioned Recipe

Prepare sugar

If using simple syrup: measure 0.25 oz (or about 1/2 tablespoon) and add to a mixing glass or the serving glass. If using a sugar cube: place the cube in the serving glass, add a splash (about 1/2 tsp) of water, and dash 3 drops of Angostura bitters onto the cube. Muddle until the cube is mostly dissolved and forms a paste.

Add bitters

Add 3 dashes of Angostura bitters and 2 dashes of orange bitters to the sugar/syrup in the glass. Briefly stir to integrate the bitters with the sugar.

Add bourbon

Pour 2 oz Bulleit Bourbon into the glass over the sugar/bitters mixture. Stir gently with a bar spoon for about 20–30 seconds to chill and slightly dilute the drink (if prepared in a mixing glass, then strain into the serving glass over the large ice cube).

Add ice

Place a single large ice cube (fat ice) in the serving glass. If you mixed in a mixing glass, strain the stirred cocktail over the ice. If you prepared directly in the serving glass, simply add the large ice cube and give one or two gentle turns with the spoon to combine.

Express orange oils

Using a peeler or knife, cut a 1.5–2 inch strip of orange peel. Hold the peel with the outer (zest) side facing down over the drink and give it a sharp twist to express the oils onto the surface. Optionally rub the peel around the glass rim to add aroma.

Garnish and serve

Drop the expressed orange twist into the glass or skewer it on a cocktail pick and rest on the rim. Serve immediately.

If you prefer slightly more dilution and a colder drink, stir the cocktail with ice in a mixing glass for 30–45 seconds, then strain over the large ice cube. For a brighter citrus aroma, flame the orange peel briefly after expressing oils (exercise caution).