Old Fashioned Recipe

Build the drink

Add 1/2 tsp (about 0.5 tsp) simple syrup to a chilled Old Fashioned or rocks glass.

Add 2 dashes (or 2) dashes Angostura bitters into the syrup in the glass.

Pour 2 oz bourbon or rye whiskey over the syrup and bitters.

Add one large ice cube or sphere to the glass.

Stir gently for 20–30 seconds (about 15–20 full rotations) to chill and slightly dilute the cocktail—this opens flavors and integrates syrup and bitters with the spirit.

Express the orange peel: hold the peel with the outside (zest) facing down over the drink and give it a firm twist to spritz the oils onto the surface. Run the peel around the rim, then drop it into the glass.

If desired, add a Luxardo or maraschino cherry as garnish. Serve immediately.

Place the sugar cube in an Old Fashioned (rocks) glass.

Saturate the cube with 3 dashes Angostura bitters.

Add a small splash (~1/4 oz) of water to help dissolve the sugar.

Muddle the sugar, bitters, and water together until the sugar is mostly dissolved and you have a paste at the bottom of the glass.

Pour 2 oz bourbon or rye whiskey over the muddled sugar mixture.

Add a large ice cube or sphere to the glass.

Stir gently for 20–30 seconds to chill and dilute slightly, integrating the muddled sugar with the spirit.

Express and add the orange peel (twist over the drink to spritz oils, rub rim, drop in). Add an optional cherry. Serve.

If you prefer a slightly lighter drink, add a splash (about 1/4 oz) of water or club soda before stirring. Rye whiskey gives a spicier Old Fashioned; bourbon gives a sweeter, fuller one.

For a brown-sugar variation, substitute 1/2 tsp packed brown sugar and muddle with bitters and a splash of water until dissolved.

For sweeter cocktails increase simple syrup to 3/4 tsp. Adjust bitters to taste (1–4 dashes).