Name: Toasted Old Fashioned Godfather
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rye whiskey 50% abv; 30 ml Bourbon whiskey; 15 ml Amaretto liqueur; 2 dash Aromatic bitters

Toasted Old Fashioned Godfather
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 oz	Bourbon whiskey
¹⁄₂ oz	Disaronno amaretto
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 toasted almonds.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with toasted almonds.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Rye whiskey spice and aromatic bitters offset bourbon's richness and amaretto's sweetness in this complex, dry and spirit-forward after-dinner cocktail. If you like this, then also consider a Smoked Almond Old Fashioned.

View readers' comments

Variant:

Toasted Ginger Godfather

History:

Created in June 2016 by yours truly at The Cabinet Room, London, England.
See: History of the Old-Fashioned cocktail

More cocktails by Simon Difford

Nutrition:

One serving of Toasted Old Fashioned Godfather contains 197 calories

Alcohol content:

1.9 standard drinks
34.37% alc./vol. (34.37° proof)
26 grams of pure alcohol

More Nightcap/sipping cocktails
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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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Showing 10 of 13 comments for Toasted Old Fashioned Godfather.
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John Hinojos

8th December 2024 at 04:15

Had this again and loved it. Did substitute Peychaud bitters. Nice almond flavour in the background and went perfectly with almond biscuits after dinner.

Andre Derailleur

20th October 2024 at 09:14

Not an old fashioned but an improved whiskey cocktail. So much for the pedantry: it is a lovely drink.

Peter McCarthy

10th April 2024 at 04:13

As others have mentioned, I initially couldn't really taste the amaretto. @Simon, any idea why this seems to be a common occurrence? I used Wild Turkey 101 Rye & a 50/50 blend of Wild Turkey 101 & 81 Proof Bourbon, plus Disaronno & Angostura Aromatic Bitters. I ended up adding ~7.5 ml of Disaronno, as Adam . suggested, and then I could taste all of the ingredients. Nice alternative Old Fashioned option at that point.

Simon Difford

10th April 2024 at 07:11

I didn't set out to make an Almond or Amaretto Old Fashioned, so the amaretto influence is a subtle substitution for sugar, adding a delicate toasty note.

Andre Derailleur

9th February 2024 at 05:57

Aren’t “old fashioned’s” plainer whiskey cocktails and this would be historically what is described as an “improved” whiskey cocktail.

Miguel Perales

12th November 2022 at 00:58

Almond flavor is lost amongst the Bourbon/Rye whiskey. Honestly, it just tastes like an old fashioned.

D Bevvies

1st August 2022 at 12:10

I made this but found the almond aroma a touch lacking.

So instead for a garnish, I shaved some roasted almonds to make a coarse meal and torched it to bring it the fragrance. Dipped the rim of my glass in Amaretto and rolled in the almond... Did the trick, you get the rich war nutty aroma without affecting the taste in the glass.

Linda Shaverin Hirsh

28th November 2021 at 18:28

Made this yesterday as per the recipe and loved it without reservation. Perfect for a cold, stormy November evening in front of the fire.
Just made it again but with Ginger Liqueur instead of Amaretto and substituted preserved ginger for the garnish. Delicious but needed some sweetness to balance so added back 10ml of Amaretto. My husband’s cold is getting better already!

Simon Difford

29th November 2021 at 11:59

Thanks Linda. I tried your version and it is indeed delicious. Hence, I named it a "Toasted Ginger Godfather" and added it to Difford's Guide with you referenced as the originator. I've also added a link above, please see "Variant".