Old Fashioned
My recent forays in to the world in gin cocktails has turned up several fantastic drinks, including the Martini and the Aviation, but there’s only so much gin you can drink before you start to wish for something a bit different. So tonight I’ve gone back to my favourite spirit (which I’m amazed I’ve yet to mention on this blog), possibly my favourite ever cocktail, and the first classic cocktail I ever made – the Old Fashioned.
The Old Fashioned is a real dinosaur, dating back to the 19th century, and has a long and somewhat unclear history. As with any cocktail this old its recipes are many and varied. All contain the essential ingredients of Bourbon, sugar, water and bitters, but also add additional ingredients, some of which work well, others that, well… don’t. Of course this presents something of a problem when trying to order an Old Fashioned at a bar, as you’re never quite sure what you might end up being served.
I learned this the hard way last year whilst on holiday in New York City. My two friends and I were at a fairly upscale restaurant (which will remain nameless) and after the main course I decided that I would skip dessert and instead order an Old Fashioned. When the waitress returned with a hi-ball glass I was a little concerned, but my Britishness held me back from querying it. What I had been given did indeed contain bourbon, but also contained soda water and a slice (not the zest) of orange, which ruined the drink I was used to. I’ve since read many similar stories, and now know to be a little more careful when ordering drinks.
The choice of bourbon can make a big difference to your Old Fashioned. Of the brands I’ve tried, I found Knob Creek and Woodford Reserve to be my favourites, and despite loving it in a Manhattan found Makers Mark a little too sweet for an Old Fashioned. Unfortunately I’m out of Knob Creek at the moment, so tonight I’ll be using Woodford.
Old Fashioned
- 2 shots Bourbon
- ¼ shot sugar syrup
- 2 dashes Fee Brothers Old Fashioned Aromatic bitters
- 1 dash Angostura bitters
- 1 slice orange zest
- Twist orange zest in the bottom of an old-fashioned glass, and add bitters and sugar syrup. Add ice, and one shot of bourbon, and stir well. Add more ice and the final shot of bourbon, and again stir well. Top up with ice as desired and add small straw for stirring.
Most recipes call for just Angostura bitters, but I find adding the Fee Brothers bitters works nicely. Similarly, some purists decry the use of orange zest, but I really like the additional layer of flavour it brings. The key to a great Old Fashioned is taking the time to stir it in the glass, which cools the drink and adds water making the bourbon more palatable. I use sugar syrup rather than regular sugar as I hate discovering a few left over granules in an otherwise smooth drink, which I’ve found can happen sometimes no matter how much you’ve stirred the drink!
As you might expect the predominant flavour in an Old Fashioned is the Bourbon. Although the amount of bitters added is tiny, their effect is definitely noticeable, helping to bring out the flavours of the Bourbon. Many consider it to be a winter drink given the “warming” properties of Bourbon, but I think it works great at any time of the year. Very simple, yet so complex, the Old Fashioned has survived during three centuries for very good reason, and is undoubtedly my favourite cocktail.
Posted in Aromatic Bitters, Bourbon, Orange, Recipes
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June 10th, 2007 at 6:13 pm
Great post! Interesting use of both Angostura and Fee’s Aromatic bitters; I’ll have to give that a try. Woodford Reserve and Knob Creek are among my favorites as well. The orange peel does add such a nice aroma – give fee’s orange a try sometime for adding a hint of orange to the taste.
Nice shot too!
How did you get your ice so clear?
June 12th, 2007 at 12:56 am
I’m a big fan of the Woodford as well—but Maker’s in a Manhattan? Really? Perhaps I’m just a rye purist…
June 12th, 2007 at 11:14 pm
Thanks Rick. I will have to try adding a dash of orange bitters in as well, I like the idea.
No real secret regarding the ice I’m afraid… it’s just ice brought from the local supermarket. Though I say “just ice”, I’ve tried most brands available in the different supermarkets and found this to be the best one, good sized ice cubes that are nice and solid. I gave up trying to make my own a while back, I don’t have the patience to try the double/triple freezing method, and I’d always forget to refill the trays and be out of ice when I most wanted some!
Marleigh, I desperately want to try rye, but it’s pretty scarce here in Britain. A few online shops stock it, but the cheapest I’ve found a bottle of Sazerac 6 Year Old works out to be a little under $60! I’m holding off posting about the Manhattan until I’ve tried a true rye one, but for now I find the Maker’s Mark Manhattan pretty tasty.
June 12th, 2007 at 11:18 pm
Oi! That’s such a bummer. I didn’t realize rye was so hard to come by in the UK. I don’t think I’ve seen a bottle of rye retail around here for more than $25, but we’re pretty spoiled as selection goes.
June 12th, 2007 at 11:30 pm
Well now you’re just making me jealous!
June 12th, 2007 at 11:35 pm
Maybe so, but your country has a better gin selection!
June 13th, 2007 at 12:18 pm
Touché!
August 18th, 2007 at 9:18 am
A variation on the same theme : Rum Old-Fashioned
orange peel
1½ shot of medium-bodied rum
¼ shot sugar syrup
2 dashes orange bitters (Regan’s or Angostura Orange)
orange slice and maraschino cherry, for garnish
Lightly muddle the orange peel with the rum and the syrup. Remove the peel. Add the bitters and the ice, and stir until chilled. Pour over fresh ice in an old-fashioned glass with the orange slice garnish and a cherry.
August 21st, 2007 at 6:45 pm
Interesting Walter, I shall have to give that a try sometime – sounds nice.
February 21st, 2009 at 4:58 am
if you don’t mind a sweeter old fashioned, use gentleman jack with half a barspoon of maple syrup added is a nice variant.
very sweet though,
its more of a ‘lady’s old fashioned’.
May 4th, 2009 at 5:15 pm
That’s funny… I’ve always found Maker’s to be too sweet for the Manhattan, and cut way back on the vermouth when I use it. I guess I like sweeter Old Fashioneds and spicier Manhattans.
To each his own, I guess.
July 7th, 2009 at 10:27 am
[...] If you don’t appreciate an Old-Fashioned you’re missing out. Jay Hepburn of Oh Gosh! tells you why. [...]
November 11th, 2009 at 5:54 am
I discovered this blog while searching for info on bitters (I’m still very much in a bitters phase), and immediately took note of this recipe. Lacking orange zest on hand, I decided to start by adding a dash of orange bitters to the empty glass, then swirled it around until they’d coated the inside. Then, instead of the regular Fee bitters, I used the aged whiskey bitters.
Other than those, I’ve followed this recipe to the letter (well, I’ve only used Maker’s Mark thus far, and I occasionally add a cherry), and it’s since become one of my most popular drinks among friends, plus a current favorite of my own. I shall be sure to pick up Knob Creek or Woodford Reserve next time I’m stocking up to give that a go. But even with an inferior bourbon, it’s amazing. Thanks for the recipe, and keep up the good work!
November 13th, 2009 at 11:27 pm
John – I’m a big fan of the orange flavours in an Old Fashioned, so I often use a dash of orange bitters and a zest twist. It works very nicely – glad you discovered that and are enjoying your Old Fashioneds!
December 1st, 2009 at 7:26 pm
old-fashion is a wonderful drink. i use normal sugar instead of sugar syrup and desolve it with a splash of soda water. some say it takes 12 minutes to make an old-fashion. also if you like rum, you can use that instead of bourbon. a couple of drops of orange bitters is a good twist too.