I learned to make an Old-Fashioned early on, and I’m very snobby about my Old-Fashioneds. I have rules.
- No smashed up fruit. You can put a cherry in at the end to garnish if you want. But don’t muddle it, mash it or squish it in any way. Don’t put an orange slice in there either.
- No fizzy stuff. No club soda. No 7-Up.
- If you smash up fruit & put brandy in it, call it by it’s proper name: Wisconsin Old-Fashioned.
- Use a pretty good whiskey.
It’s not too hard, really. Plenty of people will break these rules and serve it to you in a glass … so it goes. I’m pretty careful about where I order an Old-Fashioned these days.
1/4 oz. simple syrup
2 dashes bitters
Put ’em in a glass & mix it a bit. Then add a great big ice cube and mix it a bit more.
2 oz. bourbon or rye
Add it to the glass, give it a stir and wait a minute. Maybe toss in a pretty bourbon cherry. Don’t smash it.
And this is delightful and simple and what I like to drink when I want to pretend I’m a classy lady. But last year, I found Jamie Boudreau’s recipe for an Old-Fashioned “Cubed” … an Old-Fashioned within an Old-Fashioned. The Inception of Old-Fashioneds. I won’t reprint it here – you can find the recipe in detail here. Click it. Make it. Drink it.
It’s all the same ingredients, plus two more boozes, two more bitter … bitterses. And 3 times the awesome. It is also Pip-approved.