Drink More Bourbon recipe
Old Fashioned
A timeless, spirit-forward bourbon cocktail built around bitters, sugar and citrus oils.
Ingredients
- 2 oz bourbon
- 1 sugar cube
- 2 dashes Angostura bitters
- Orange peel, for garnish
- Maraschino cherry, optional
Instructions
- Place the sugar cube in a rocks glass, saturate it with bitters and muddle with a small splash of water.
- Add the bourbon and a large ice cube, then stir until chilled and lightly diluted.
- Express the orange peel over the drink and use it as garnish. Add a cherry if desired.
Best bourbon style
Choose a balanced 90- to 100-proof bourbon with enough oak and spice to stand up to the sugar and bitters.
Tips and substitutions
For a cleaner texture, stir the drink in a mixing glass and strain it over fresh ice.
About this cocktail
The Old Fashioned is the definition of a spirit-forward bourbon cocktail: simple enough to make quickly, but precise enough that small choices matter. The sugar softens the whiskey’s edges without turning the drink sweet, while Angostura bitters add baking spice, bitterness and structure. Expressed orange peel brings bright citrus oils that lift the aroma before each sip. Because there is no juice, soda or liqueur to hide behind, the cocktail should taste like a polished version of the bourbon you start with—round, aromatic, lightly sweet and gently diluted. It is a great choice when you want something slow-sipping before dinner, alongside a rich meal, or as a nightcap. The best versions feel balanced rather than heavy: enough sweetness to frame the bourbon, enough bitters to keep it dry, and enough chill and dilution to make the drink smooth without watering it down.
Choosing your bourbon
Choose a bourbon with enough character to remain clear after sugar, bitters and ice are added. A balanced 90- to 100-proof bottle is a strong starting point: lower proof can work, but may taste thin after dilution, while very high proof may need extra stirring time. A higher-rye mash bill often brings pepper, clove and a drier finish that plays well with Angostura bitters. A wheated bourbon can make the drink softer and rounder, with more caramel, vanilla and pastry-like notes. Look for flavors such as oak, spice, toffee, citrus peel, vanilla or toasted grain. Avoid anything so delicate that it disappears, or so tannic that the cocktail turns harsh.
Make it your own
Keep the basic structure intact and adjust one detail at a time. For a slightly richer drink, use a bar spoon of simple syrup or demerara syrup instead of muddling a sugar cube. For more spice, add an extra dash of bitters, or split the bitters between Angostura and orange bitters. A lemon peel can be used with or instead of orange for a brighter, sharper aroma. If you like a drier Old Fashioned, use a scant sugar cube or stir a little longer for more dilution rather than adding more sweetness. For a subtle seasonal touch, try a small pinch of grated nutmeg over the finished drink, but keep the bourbon as the focus.
Serving tips
Use a rocks glass with one large ice cube, which chills the drink while melting more slowly than small cubes. Stir until the glass feels cold and the bourbon’s heat has relaxed, but stop before the cocktail tastes watery. Express the orange peel directly over the surface so the oils land on the drink, then rub it around the rim if you want more aroma. For a cleaner presentation, stir in a mixing glass and strain over fresh ice. If batching, combine bourbon, sugar or syrup, bitters and a small amount of water, then chill and garnish each glass to order.
