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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.

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.

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!

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.

Sublime is the word for it. Even for someone who’s not a huge bourbon drinker, this is very special indeed.

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?

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.

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)