Old Fashioned Martini Recipe

Chill glass

Place the rocks glass (or coupe) in the freezer or fill it with ice water to chill while you prepare the cocktail (about 3–5 minutes).

Prepare garnish

Using a peeler or paring knife, cut a 1.5–2 inch wide strip of orange peel. If using lemon as an accent, prepare a half peel and set aside. Keep peels flat so oils are easy to express.

Sweeten

If using a sugar cube: place the cube in the mixing glass, add the Angostura bitters and optional orange bitters, and a few drops of water or 0.25 tsp simple syrup. Muddle until the sugar is mostly dissolved. If using simple syrup: add 0.25 tsp (or 1/4 tsp) simple syrup directly to the mixing glass with the bitters.

Add spirits and vermouth

Pour 2.5 oz rye whiskey (or bourbon) and 0.5 oz dry vermouth into the mixing glass over the sweetened bitters base.

Add ice and stir

Add 6–8 large ice cubes to the mixing glass. Stir gently with a bar spoon for about 20–30 seconds (15–20 full rotations) until the mixture is well-chilled, properly diluted (about 15–20% dilution by eye), and slightly viscous. Avoid using a shaker — stirring maintains clarity and texture.

Discard chill and strain

Remove ice water from the chilled serving glass if used. Place a large fresh ice cube or sphere into the glass. Using a strainer, slowly double-strain (if needed) the stirred cocktail into the prepared serving glass over the large ice cube.

Express citrus oils

Hold the orange peel over the drink, skin side down, and give it a firm twist to express the citrus oils onto the surface of the cocktail. Optionally run the peel’s rim around the glass to impart aroma. Drop the peel into the glass or discard according to preference. If using the lemon peel as a rinse: rub the lemon peel around the rim before adding orange oils to combine aromas.

Garnish & serve

Serve immediately. Sip slowly and enjoy the balance of whiskey, vermouth, and bitters.