| 1 wedge | Orange (fresh) |
| 1 whole | Maraschino cherry (from jar in syrup) |
| 1⁄6 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 2 dash | Angostura Aromatic Bitters |
| 2 fl oz | Cognac (brandy) |
Photographed in an UB Qubo Old Fashioned 8oz
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
The muddled fruit Old-Fashioned seems to have arisen due to masking poor quality whiskey during Prohibition and in America lingered as the prevailing way to make an Old-Fashioned into the mid-1990s. Helped by Jeffrey Morganthaler, as muddling fruit in the whisky-based Old-Fashioned has faded so muddling fruit in the brandy brandy-based version has grown in popularity, particularly in Wisconsin where a Brandy Old-Fashioned is the state drink.
Fruity and lightly sweetened brandy cooled and diluted with crushed ice. What's not to like?
The Brandy Old-Fashioned is usually made using Californian bandy or another domestic brandy, and depending on the sweetness of your brandy you may want to reduce the sugar syrup in this recipe. Use a wedge, rather than a slice, of orange as when muddled a slice breaks up too much leaving unsightly debris in the drink.
In Wisconsin, the Brandy Old Fashioned is also usually finished with a splash of 7-Up or Sprite (if ordered "sweet"), or Squirt (if the bar call is "sour") or a combination of 7-Up/Sprite and soda water (if requested "press").
Makes a minimum of 192 cocktails.
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Cocktails that have emerged and become popular since the 1990s are considered contemporary or renaissance classics.
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Cocktails suited to late-night drinking, often more spirit-forward and rich in style.
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Spirit-forward cocktails have larger measures of spirituous ingredients and are sometimes described as being “boozy”.
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