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Ah yes, the "muddled fruit" vs. I guess, "minimalist" Old Fashioned debate. Aside from Mr. Difford here, I learned about the most about cocktails from the legendary Dale DeGroff and the OG cocktail historian Ted Haigh. Haigh refers to the muddled fruit version as a "ugly slurry". Yet no less of an authority than DeGroff is apparently on Team Ugly Slurry. DeGroff, in the first edition of Craft of the Cocktail: "Those other guys just want some sweetened whiskey, not an Old Fashioned." It's summer here in Cali, and I just a muddled fruit Old Fashioned with blackberries, an orange slice, and some beautiful farmer's market apricots. So let's split the difference! When all those things are in season, muddled fruit is the way to go. Once the chill of winter comes in, I'm sipping on some sweetened Bourbon. (Of course, it's not just sweetened Bourbon, it's sweetened Bourbon plus Angostura bitters and an orange twist.

This is delicious, I use Angel's Envy Finished Rye because I like it just a tad bit less sweet. I made this for friends and they loved it.

I make them muddled for guests that do not like straight bourbon. I gently muddle a cherry in the serving glass, add syrup, bitters and stir. Add a shot of bourbon and ice, stir. I may stop here and serve if they do not want it too strong. Otherwise I had a half shot or so of rye whiskey (or more bourbon). Orange peel squeezed and then rubbed on the rim. Garnish with the orange peel and another cherry. I only muddle orange when requested, and then I prepare outside of the serving glass.

Over 20 years ago, I drank my first Muddled fruit Old Fashioned after telling the bartender at a bar in San Francisco, CA where I happened to land that I don't like Old Fashioned when he told me it was his specilate. I found the Muddled Fruit version delicious. And the recipe above is enviously better than the one I remember.

Yummy...love the fruit and Cherries with a big kick of Bourbon...perfect for starting the weekend off!