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Old Fashioned Cocktail (Difford's recipe)
Achieving balance, ideal dilution and a good chill are essential to the enjoyment of this spirituous sublime classic. Pre-batched bottled version serves...
Morten Carlsbaek
2nd June at 15:33
Nikka whisky from the barrel works really well and may substitute all whisk(e)y in this recipe. And we are many boycotting american produce for a few years...
21st January at 01:21
I love the old fashioned cocktail. This is a good recipe but think I like the all bourbon recipe better. Im always a little surprised when I read a negative review about a whiskey followed by "I'll just use it for old fashioneds". Given that this cocktail is mostly whiskey I often use high end bottles and of course it makes a difference. If I'm going to drink I want to really like what I make.
30th September 2024 at 13:38
Finally decided to buy a bottle of rye. It’s not easily available around here and quite expensive. Don’t have abbott’s bitters so used angostura like in the classic recipe but kept everything else the same. Wow, this is a delicious version of the OF. There’s no going back now. I used Elijah Craig small batch and Rittenhouse rye. What a delightful explosion of flavours.
8th August 2024 at 20:25
An exceptional recipe! Sometimes I like to add a touch more salt and substitute the bitters for 4-5 dashes of black walnut bitters for an earthy balance to the sweetness which I think plays well with the brown sugar syrup. Delicious.
6th August 2024 at 11:42
Have been a big fan of this recipe for a while. It was my number one go to tonight after making my first batch of gomme syrup (using the Diffords recipe) . Oh my word! Even using white sugar in the syrup, what an absolute delight. A richer smoother mouthfeel, more depth and any sharp edges knocked off the spirit forward nature of the Old Fashioned. There’s no turning back!! Except to make another batch of gomme with a brown sugar… tomorrow!
20th May 2024 at 00:44
I was short on bourbon so added rye like this recipe. Nice mixture. Also added orange bitters but no saline solution as I am watching salt intake. With all the Old Fashioned variations this is definitely a classic.
12th April 2024 at 13:03
Sublime is the word for it. Even for someone who’s not a huge bourbon drinker, this is very special indeed.
11th April 2024 at 01:01
I noticed some variation in the saline dilution being used on the website. Some 4:1 and some 10:1. Is there are an accepted standard or is it preferable to have both available?
11th April 2024 at 05:37
Hi John. All Difford's Guide recipes should call for 4:1 Saline solution (20g sea salt to 80g water). I only added the 10:1 saline at the request of a Discerning Drinker for their own recipe, and I inadvertently selected it for this cocktail. I've now corrected to use my own saline solution.
14th February 2024 at 23:10
Absolutely stunning drink. Paired a Makers Mark 46 Bourbon with a Sazerac Rye and followed steps above. Bobs Abbott’s bitters are genius, adding real depth and flavour. Rave reviews at recent poker evening.
28th November 2023 at 12:02
In this recipe, you make it in a mixing glass then strain, but on the Old Fashioned page you make it in the glass, gradually adding more ice. Which method have you settled on? (On a side note, is there an easy way to view replies to comments? I can’t find it and I always end up finding the emails in junk, regardless of how often I whitelist them)
28th November 2023 at 12:12
I learned the build-in-the-glass method of gradually adding more cubes of ice from Dick Bradsell in the 1990s, but I now tend to stir in a mixing glass and strain over fresh ice. The trend towards using large cubes/chunks of block ice makes Dick's method somewhat obsolete. We hope to launch an upgraded comments system very shortly. Please bear with us.
4th November 2023 at 17:57
Great version, loved it. It brightened up my early evening following the football results …. the perfect pick-me-up!!
10th September 2023 at 02:51
Using Bullet bourbon and sazarac rye makes a combination that is to die for. Add your favorite angostura bitters snd a luxardo cherry for a cocktail that will take you places.
23rd September 2023 at 09:47
Right! That sounds good. I love using the bullet rye for cocktails so I’m going to try both bullet bourbon and rye as a blend. You can’t go wrong with customising your own old fashioned
23rd August 2023 at 10:48
You don't say what the dilution should be with this recipe, only that it's essential to get it right! Would be great to get an idea of ml of water so that it can be batch prepared in advance and bottled.
9th May 2024 at 17:44
Good suggestion, Josh. I've added a recipe for a bottled version to serve 7 above.
7th April 2023 at 03:40
Isn't this typically made in the glass itself? Is there a reason to be straining it?
7th April 2023 at 10:56
Indeed, many make in the glass. I prefer to stir in a mixing glass and strain into a glass with fresh ice - preferably block ice - to prolong perfect dilution.
21st January 2023 at 19:39
Loved this version.
8th January 2023 at 16:48
Powerful nightcap. Used Angostura Orange bitters.
10th October 2022 at 22:40
Typically I muddle 1/3 to 1/4 an orange or mandarin with the bitters and syrup prior to adding the bourbon and rye. Stiring throughly before adding ice. Always add a Lexardo cherry with juice using a bar spoon. Mor or less juice to each preference. GREAT RECIPE
17th June 2022 at 22:23
This is a classic cocktail! Well constructed and savory! Try it and do not look back!!
Anonymous
18th December 2021 at 20:53
I used the clementine and mandarin Bob's bitters. yum.
18th December 2021 at 01:23
This is excellent. Perfectly balanced. Great for a before dinner cocktail. Would definitely do again.
13th May 2021 at 18:13
Sipping this adaptation right now, as it's World Cocktail Day, pushed the boat out with Woodford Reserve for the Bourbon and Rittenhouse for the Rye. Used 4 dashes of Jerry Thomas and had some home made Demerara syrup. It's tasting quite fabulous even if I say so myself.
14th May 2021 at 06:32
I also prefer to buy syrups in a quest for consistency and to save the faff of DIY.
13th May 2021 at 18:15
A note about syrups, having had so much trouble with these since forever (hit and miss) , I am now buying Monin/Giffard made syrups. At least I tried and am not a professional :)
23rd April 2021 at 07:45
I prefer to use Jack Danny to melt sugar cubes and bitter essence to get more complex flavor
24th March 2021 at 02:08
Just made the Difford’s spec Old Fashioned for the first time in a while. Fantastic!
I used Buffalo Trace bourbon and Templeton 4yr Rye with 2 dashes of Angostura.
Beyond delicious.
I used Buffalo Trace bourbon and Templeton 4yr Rye with 2 dashes of Angostura.
Beyond delicious.
Anonymous
21st March 2021 at 22:44
Klasický Old Fashion. 9/10 skvělý s Buffalo Trace bourbonem.
8th March 2021 at 05:39
Probably my favourite cocktail. Although I have been known to use hibiscus and cardamom syrup (delicious) I agree that demerara syrup is the way to go. I also prefer straight orange bitters, although I had one with chocolate bitters last night that was tasty. Straight rye whiskey is my go-to, but also a wedge of citrus, ideally orange. It really balances the drink. As does the addition of a Luxardo maraschino cherry. I couldn't imagine an old fashioned without one!
24th February 2021 at 21:23
I've only recently begun to try the OF. I've played with its sweet, spicy, and bitter elements to achieve a balance my wife and I enjoy a lot: Using your recipe, for bitters, I substitute 3 each of Angostura and Orange, plus 2 of Walnut, and for the sweet, I use 1/4 oz of the syrup from the Maraschino cherry jar and 1/4 oz Demerara. We like it.
25th February 2021 at 07:21
Sounds delicious. Walnut bitters is an inspired choice.
18th January 2021 at 20:58
I use Fee Brothers Whiskey Barrel Aged Bitters. Rather nice.
10th August 2020 at 23:10
I like the old fashioned Old Fashioned! I have gone to using a tsp of light brown sugar and 1/2 ounce of water with 1/2 of triple sec too for an orangey sweetness.
16th January 2021 at 23:05
I should mention too that I use 2 shots of Bourbon. I prefer that to Rye or a mix of Bourbon and Cognac or brandy. Use 6 to 9 dashes of Angostura bitters to wet the brown sugar.
23rd November 2020 at 01:43
I also like it slightly sweeter and use a touch more sugar than this. Agree dark sugar is the way to go.
And like you I appreciate an orange note.
I get it from using a mix of orange bitters with angostura bitters, but primarily from spraying an orange zest through a match flame onto the surface at the end. My children enjoy the fireball that makes, I enjoy the massive orange aroma notes this adds.
And like you I appreciate an orange note.
I get it from using a mix of orange bitters with angostura bitters, but primarily from spraying an orange zest through a match flame onto the surface at the end. My children enjoy the fireball that makes, I enjoy the massive orange aroma notes this adds.