Old Fashioned Cocktail Recipe

Bourbon or rye whiskey: This is the base spirit of the cocktail, providing a rich and robust flavor profile.

Sugar cube: Used to add sweetness and balance the bitterness of the bitters.

Angostura bitters: A key ingredient that adds aromatic complexity and a hint of spice.

Orange peel: Used as a garnish, it adds a citrusy aroma and a touch of elegance.

Lemon peel: Also used as a garnish, it complements the orange peel with its bright, zesty notes.

When preparing an old fashioned, pay attention to the quality of your ice cubes. Large, clear ice cubes melt more slowly, keeping your cocktail chilled without diluting it too quickly. This allows the flavors of the bourbon or rye whiskey to shine through, providing a smoother sipping experience.

• bourbon or rye whiskey - Substitute with brandy: Brandy provides a similar warmth and depth of flavor, making it a suitable alternative for those who prefer a slightly sweeter profile.

• sugar cube - Substitute with simple syrup: Simple syrup dissolves more easily in the drink, ensuring a consistent sweetness throughout the cocktail.

• angostura bitters - Substitute with orange bitters: Orange bitters add a citrusy note that complements the whiskey and enhances the overall flavor profile of the cocktail.

• orange peel - Substitute with lime peel: Lime peel offers a zesty and slightly tart aroma, providing a refreshing twist to the traditional garnish.

• lemon peel - Substitute with grapefruit peel: Grapefruit peel imparts a subtle bitterness and a unique citrus fragrance, adding complexity to the drink's aroma.

• Start by preparing a small saucepan. Pour the whiskey into the pan and gently warm it over low heat. Be cautious not to let it boil, as this could evaporate the alcohol and alter the flavor profile.

• While the whiskey is warming, take a fresh sugar cube and place it in an old fashioned glass. Add a couple of dashes of angostura bitters and a splash of water. Muddle until the sugar cube is dissolved, creating a sweet and aromatic base.

• Once the whiskey is gently warmed, pour it over the muddled mixture in the glass. Stir gently to combine the flavors.

• Add fresh ice cubes to the glass to chill the cocktail without diluting it too much. This will help maintain the integrity of the drink while bringing it to the perfect sipping temperature.

• For a finishing touch, express the oils from a strip of orange peel and a strip of lemon peel over the drink. This will add a burst of citrus aroma and flavor, enhancing the overall experience.

• If you prefer a slightly warmer drink, consider using a heatproof glass and warming the entire cocktail in a water bath. Place the glass in a bowl of warm water, allowing the heat to gently warm the cocktail without direct contact with a heat source.

• Old fashioned glass: A short, sturdy glass perfect for serving cocktails like the old fashioned, allowing for easy muddling and stirring.

• Muddler: A tool used to crush and mix ingredients, such as the sugar cube and bitters, to release flavors and dissolve the sugar.

• Jigger: A small measuring tool used to accurately measure the whiskey, ensuring the right balance of flavors.

• Bar spoon: A long-handled spoon used for stirring the cocktail gently, ensuring the ingredients are well mixed without over-diluting.

• Peeler: A tool used to create thin strips of orange and lemon peel for garnishing, adding a citrus aroma to the drink.

• Ice cube tray: Used to make ice cubes that will chill the cocktail without watering it down too quickly.

Pre-mix the bitters and sugar: Combine angostura bitters and sugar in advance to save time when making multiple cocktails.

Use simple syrup: Substitute the sugar cube with simple syrup for quicker dissolution and a smoother drink.

Batch the whiskey: Measure and store bourbon or rye whiskey in a bottle for easy pouring.

Pre-cut garnishes: Slice orange and lemon peels ahead of time and store them in an airtight container.

Chill the glass: Keep your old fashioned glass in the freezer for a faster chilling process.