Name: Velvet Old Fashioned
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Scotch whisky; 7.5 ml Pedro Ximénez sherry; 7.5 ml Brown sugar syrup; 2 dash Aromatic bitters

Velvet Old Fashioned
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Serve in an Old-fashioned glass

Ingredients:
2 oz	Blended Scotch whisky
¹⁄₄ oz	Lustau San Emilio Pedro Ximénez Sherry
¹⁄₄ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The use of a good Pedro Ximénez sherry and achieving the correct level of dilution is key to the success of this potentially brilliant cocktail.

View readers' comments

History:

History of the Old-Fashioned cocktail and more variations on the Old-Fashioned.

Nutrition:

One serving of Velvet Old Fashioned contains 168 calories

Alcohol content:

1.4 standard drinks
26.61% alc./vol. (26.61° proof)
20.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jose Cruz

4th April at 03:37

Chivas 12 and alvear 1927 pedro ximenez, lovely, next time more sherry and less brown sugar for even more sherry influence for me. maybe 10/5

Jeffrey Moore

8th June at 00:14

I was thinking the same thing when I saw it. PX is so sweet, I was thinking of omitting the sugar altogether

Frederic D.

25th February at 01:52

Made with GlenDronach 12, which seemed appropriate. Quite a lovely drink. The PX and Scotch work very well together, and are complimented by the bitters. This is a drink where the bitters are essential, and will significantly influence the result.

Matt

13th July 2024 at 01:31

Delicious - dark and sweet! The scotch is critical, but the Angostura may provide the most prominent flavor notes. The sherry and syrup also provide depth to the flavor - this is an excellent cocktail!

Joel Meierfeldt

10th January 2024 at 09:09

I used Bourbon (Maker's Mark) and Cream Sherry (Lustau). Outstanding! I will try different Whisk(e)ys in the future. Any other recommendations with the combo of Whisk(e)y and Sherry?

Simon Difford

10th January 2024 at 10:12

You can explore other combinations of Whiskey and Sherry using our Cocktail Finder.

Paul Holdsworth

6th October 2023 at 17:18

Just made this with Laphroaig, and pinched Tyler's (excellent) idea of using Black Walnut Bitters - lovely, lovely drink!

John Hinojos

27th November 2022 at 04:28

Great evening sipper watching a Christmas movie. I am not a huge fan of anything smoky, but this works. Hints of spices and a slight hint of chocolate. Did cut back on the sugar syrup by 1/3, but other than that followed the recipe.

Caz Tetaz

7th May 2022 at 09:35

I took inspiration and used 45ml of The Gospel Solera Rye, 10ml of Pedro, 5ml of Marionette Nocino, 5ml of maple syrup and two dashes of Angostura bitters and called it a Velvet Underground Old Fashioned - delish!

Tyler Armstrong

10th January 2022 at 16:25

Try an Oloroso sherry for a drier and nuttier version. I use black walnut bitters and a nice bourbon.

Simon Difford

11th January 2022 at 11:04

Sounds tasty! Do you have a name for your version of this cocktail?

1 reply

J W-S

22nd December 2020 at 12:48

Agree, this is quite delicious. I used a Japanese single malt and the orange garnish is needed to add a lovely fruitiness to it.

Anonymous

2nd June 2020 at 02:14

Unbelievable how some moron would rate this 1/5. Obviously they either didn't make the drink, or they didn't make the drink correctly. I used aberlour 12 year single malt as a treat, and scrapped the sugar and use 1/2oz of alear px. Velvet is the perfect name.