Forum
Old Fashioned
Rich (medium-dry and spirituous this old-fashioned is all too easy to drink and fortunately, easy to make
Chris Dimal
13th July at 14:51
Decent, but way too much sweetener. Honestly 7.5ml is more than enough. I guess maybe with a Rye, bump it up to 10? I also still prefer it with Demerara sugar, even if it highlights the Bourbon just a little less.
20th August 2024 at 11:37
I suggest you to try 50:50 peated whiskey:bourbon. My preferred recipe:
40ml Port Charlotte 10
40ml Elijah Craig Small Batch
15ml sugar syrup
3 dash Angostura bitters
Enjoy!
40ml Port Charlotte 10
40ml Elijah Craig Small Batch
15ml sugar syrup
3 dash Angostura bitters
Enjoy!
9th August 2024 at 20:41
Ahhhh....the ever elusive perfect old fashioned has come pretty close to perfection with this recipe. 5 stars!
Borderline too sweet for my taste with cane sugar so will try with demerrara sugar next time or reduce the cane sugar. Also thinking of maybe 'cutting' it with a dash of Rittenberg for some bite.
Borderline too sweet for my taste with cane sugar so will try with demerrara sugar next time or reduce the cane sugar. Also thinking of maybe 'cutting' it with a dash of Rittenberg for some bite.
14th July 2024 at 12:02
Is okay to use rye instead of bourbon for this old fashioned recipe?
14th July 2024 at 18:04
Sure. A rye Old Fashioned is tasty.
9th May 2024 at 21:00
I love this! Strong, sweet and extremely aromatic. Was sold on this cocktail after my first trial version and then went and bought a tray for making big ice cubes for the full old fashioned experience. It’s a drink I keep coming back to.
29th March 2024 at 09:32
Seems sweeter than most recipes. 0.5-1cl is the range I usually see (and recommend)
31st December 2023 at 10:57
To whoever may read this; if you haven't already tried it, stop what you're doing and make an Old Fashioned with Redbreast Irish Whiskey. Trust me it's delicious.
8th December 2023 at 18:11
One of the finest combinations there is. Apart from being the classic that it is in every way, it is easy to make, but getting it perfect, well that an entirely different story!
11th April 2023 at 03:22
Un classique! Excellent je recommande avec beaucoup de petits morceaux de glace et on peut faire fumer au bois d’Hickory!
28th March 2022 at 09:39
Has anyone tried pre batching Old Fashioneds? I measured the amount of dilution from a single OF to be c.20ml of water (from high quality big ice) so when I did 10x the specs (600ml Bourbon, 50ml of 2:1 Demerara syrup, 12.5ml Angostura) I then added 200ml of water. I put in the fridge for two days but when it came to serving, having shaken the bottle before pouring over big ice, it felt a bit over diluted/thin. Any ideas for correct water specs? Simon have you done an article on prebatching?
14th February 2023 at 23:27
15 ml water per serving works well pre-batching most stirred drinks (so 150 ml in your example)
25th February 2022 at 16:21
Classic mainstay for any evening!
16th December 2020 at 15:37
I like to garnish it with both lemon and orange peels!
26th January 2023 at 18:39
Funny! I rub the rim of glass with the lemon peel for the aroma, and I put an orange peel un the glass. Best of both worlds!
21st August 2020 at 22:24
I'm finding Old Fashioneds too sweet, wondering if there is a drier version that tastes great.
18th March 2022 at 22:17
Also, try it with an oleo saccharum of sevilla oranges, bonedry, bitter but still somewhat sweet. Instead of oleo you may try marmalade, but that is not that dry/bitter.
28th August 2020 at 17:55
I'm trying less sugar and it is working, the dilution, the orange peel and the aromatic Angostura (2 dashes and a burp of the bottle) change the whisky enough that it feels like a fancy cocktail. I'm using scotch right now because cheap bourbon costs twice as much as a decent scotch here in Brazil, maybe that is why I noticed the sweetness.
20th June 2020 at 21:37
Tente queimar levemente os óleos da casca de laranja, pasear na borda do copo e colocar dentro do drink. Usar 2 gotas de underberg bitter pra destacar a madeira do bourbon e dar um toque herbal