Old Fashioned Recipe

If using sugar cube

Place the sugar cube in the mixing glass. Add 3 dashes of Angostura bitters directly onto the cube and add about 2 tsp of water. Muddle or press the sugar and bitters together until the sugar is mostly dissolved and forms a syrupy paste.

If using simple syrup

Measure 1/2 tsp (or about 7–8 ml) of 1:1 simple syrup into the mixing glass and add the 3 dashes of Angostura bitters. No muddling required; stir gently to combine.

Add 2 oz bourbon or rye whiskey to the mixing glass with the dissolved sugar/bitters mixture. Add a large handful of ice (or enough to fill the mixing glass) and stir with a bar spoon for 20–30 seconds until well chilled, slightly diluted, and the exterior of the glass feels cold.

Place a large ice cube into an old-fashioned (rocks) glass. Strain the chilled cocktail from the mixing glass into the prepared serving glass over the ice cube.

Take an orange peel about 1.5–2 inches long and 1/2 inch wide. Hold it with the outside (zest) facing down over the drink and give a firm twist to express the citrus oils onto the surface of the cocktail. Optionally rub the peel around the rim of the glass, then drop the peel into the drink or rest it on the rim.

Optionally, garnish with a maraschino cherry or brandied cherry on a pick. Serve immediately.

Adjust sugar to taste: 1/2 tsp sugar equivalent is a guideline for a balanced Old Fashioned; increase slightly for a sweeter cocktail. Swap bourbon for rye for a spicier profile. Use a fresh orange for the best oil expression.