The old fashioned is one of the classic cocktails everyone should Know. I will admit I have resisted talking about the old fashioned. I have been a bit of a purest and love just a plain glass of whiskey for most of my experiences with whisky cocktails. I enjoy the complexities and nuances of individual drams of scotch, whisky, or bourbon without embellishments. There is definitely something to be said about slowly sipping a good glass of scotch and enjoying the age-old craft that has been used to make a good bottle of whiskey. However, my terrific friends have slowly been nudging me into enjoying a good old fashioned. Not that I haven’t tried an old fashioned before, but it seems that I haven’t had a good one. And here is the key you need to have a good one. Many bartenders “know how to make” an old fashioned. Some bartenders don’t take the time to dissolve the sugar or use a sugar syrup instead. Other bartenders miss understanding the subtle complexities of the orange peel’s oil, or the don’t choose a good bourbon or whiskey. The chances of getting a subpar old fashioned are pretty high. I had a string of bad luck with my attempts of having a good old fashioned.
Finally, a month or two ago, we were all sitting outside at our secret watering hole with outdoor seating and a view to die for. My friends convinced me to try an old fashioned from their favorite bartender who was working there. I was very pleasantly surprised at how much I enjoyed this classic cocktail. If done correctly, there should just be a hint of sweetness, and the flavors of the orange peel are prevalent. And there, at this bar, they added a Luxardo Maraschino to add even more character. Add a good bourbon, and you get a very well balanced old fashioned. Finally, I got to experience what many people consider their cocktail of choice, in a beautiful way.
This classic cocktail had its origins more than 200 years ago. This cocktail was first mentioned in a letter to a publication in upstate New York. A reader asked The Balance and Columbian Repository in Hudson, New York, for a definition and description. In 1806 the paper’s editor answered that it was “a potent concoction of spirits, bitters, water, and sugar.” Of course, the cocktail has been refined and changed over the years. By the 1860s, an old fashioned included all sorts of other additions and flavors. Sometimes it was made with brandy or additions of liqueurs such as Curaçao or even absinthe. But by the late 1800s, people were asking bartenders for a more uncomplicated drink. In response, bartenders started to make this classic cocktail back to its true original iteration. There are a couple of bars or clubs that started in the late 1800s and claimed that they are the originators of this classic cocktail. But the fact that it was mentioned way before they were established showed that their claims were all attempts to cash in on the fame of an old fashioned.
Our favorite yet secret place here in Colorado (we don’t want this fantastic spot to get too popular and ruin the peaceful atmosphere on a fantastic afternoon.) adds a Luxardo maraschino cherry to their old fashioned. I feel these special cherries add just the right amount of extra character to this cocktail. I would highly encourage anyone to seek out these elusive and very special cocktail cherries. You can find them on Amazon or your local gourmet store. They are a bit pricey, but they add so much to many cocktails and are worth every penny. I recently got these really cool wooden cocktail clips from Amazon too that I absolutely am fascinated with, those are very cheap, and as you can see they add some fun ways to garnish a cocktail. (I get a very small commission if you use the link to amazon on anything on this page. Please help fund this blog.)
I hope everyone is having a great week this week as there seems to be a far light in the tunnel, and we can definitely get through this together. As always, please think of others in what you choose to do. Hopefully, bring some joy to those you encounter. We all need a smile now and then.
- ½ teaspoon sugar
- 2 dashes bitters Angostura or orange
- 1 teaspoon water
- 2 ounces bourbon
- Ice cubes preferably 1 large, but several small, will work.
- Orange peel
- Luxardo maraschino cherry Optional but really make this cocktail.
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In a lowball or old-fashioned glass, add the sugar, bitters, and the water. Stir until the sugar has almost dissolved.
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Pour in the bourbon and briefly stir to combine.
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Add a large ice cube, or several smaller ones, to the glass.
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Squeeze the orange peel over the cocktail to release the oils and add to the cocktail.
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Garnish with the optional Luxardo Cherry.
