The Old Fashioned: The Original Cocktail

There’s a reason we call it the Old Fashioned. Born in the early 1800s, this drink represents the very first definition of what we call a “cocktail” - spirits, sugar, water, and bitters. Everything else came after.

The History

Originally, ordering a “cocktail” meant you wanted this specific combination. As more elaborate drinks emerged, people began requesting the drink be made “the old-fashioned way,” hence the name. The Pendennis Club in Louisville, Kentucky, often gets credit for popularizing the bourbon version we know today.

The Experience

A properly made Old Fashioned is a sensory journey. The aroma of expressed orange oils mingles with bourbon’s vanilla and caramel notes. The first sip reveals layers of flavor: sweet, bitter, and spirit, all working in perfect harmony. As the drink slowly dilutes, new characteristics emerge from the whiskey.

The Recipe

Here’s how to craft the perfect Old Fashioned:

Ingredients:

• 2 oz bourbon or rye whiskey
• 1 sugar cube (or ¼ oz simple syrup)
• 2-3 dashes Angostura bitters
• Orange peel for garnish

Instructions:

1. Place sugar cube in an Old Fashioned glass
2. Saturate with bitters and a tiny splash of water
3. Muddle until sugar is mostly dissolved
4. Add bourbon or rye
5. Add one large ice cube (or 2-3 smaller ones)
6. Stir gently for about 30 seconds
7. Express orange peel over drink and drop in as garnish

Pro Tips

• Choose a bourbon or rye that’s at least 100 proof - it needs to stand up to dilution
• If using simple syrup instead of a sugar cube, stir all ingredients with ice
• The orange peel should be fresh and carefully cut to avoid bitter pith
• Don’t muddle fruit in it - that’s a different drink entirely
• A single large ice cube is ideal for slower dilution

When to Serve

The Old Fashioned works any time you want to:

• Begin a sophisticated evening
• Wind down after dinner
• Showcase a special whiskey
• Impress someone who appreciates classics

The Great Debates

The Old Fashioned spawns endless discussions about:

• Bourbon vs. Rye (both are legitimate)
• Sugar cube vs. Simple syrup (texture vs. convenience)
• Orange vs. Lemon peel (orange is traditional but lemon works)
• The cherry question (traditionalists say no)

Remember, simplicity is key. The drink exists to showcase good whiskey, not hide it. As they say in Wisconsin (where they make them by the thousands): “Brandy is dandy but whiskey is quicker.”