March 5, 2006

A New Look At The Old Fashioned

As Whiskey Week winds to a close, it suddenly hit us that we've mostly been focusing on straight Bourbons without thinking about cocktails. That's a great tragedy, because it just so happens that our favorite drink recipe in the world contains whiskey - the Old Fashioned. We were going to compile a ton of information of this amazing and underappreciated drink for your education and edification, but it turns out Robert Hess over at DrinkBoy has already done so, and he did an amazing job.

First, his thoughts on this misunderstood mix:

Only a few other cocktails that have survived to modern day that comes from the era of the Martini and the Manhattan. There is one cocktail of similar lineage, but holds nowhere near the same level of respect and esteem as either the Martini or the Manhattan. This cocktail is the Old Fashioned. But instead of being held in any sort of awe, the Old Fashioned is often seen as just one of those old slop drinks that isn’t worth the time it takes to make it. And to taste it the way many modern bartenders serve it, it’s no surprise.

And a tragedy that is, because it's one of the best drinks going out there. Here's Robert's recipe, which is the exact same one we use when we're looking to get Olde Tymey.

Old Fashioned

1/2 orange slice
1 cube sugar
2 dashes Angostura bitters
2 ounces rye or bourbon whiskey

Muddle orange, sugar, bitters together until the sugar is mostly dissolved. Fill glass with ice, then add the whiskey. Garnish with a marachino cherry, and perhaps an additional orange slice. Serve with a swizzle stick and/or straw

We recommend you give it a try, but make sure you mix your own or carefully monitor the bartender you give the task. Oh, and while you're at it, check out some Old Fashioned historical information and a few other recipe variations in Mr. Hess's article Renewing An Old Fashion.

Read More in: Cocktail Recipes | Whiskey

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Posted by Liquor Snob at March 5, 2006 3:32 PM

Comments

My favorite right now as well. Very hard to find one well made. I would recommend muddling the cherry with the orange & sugar, and if the sugar is granulated, go light.

Posted by: Greg Young at June 12, 2006 5:45 PM

I have some Irish Mist, Canadian Club, Haig and Haig Pinch and Martini and Rosi Vermouth that is about 35 years old. Anything you can tell me about them?

Posted by: Adele at May 17, 2009 12:53 PM