Q: how do you make an Old Fashioned cocktail?

The basic formula: 5 dashes Angostura bitters in the bottom of a rocks glass + 2.5 oz bourbon + 1Tbsp simple syrup. Add ice, a maraschino cherry, and squeeze a bit of orange rind over the top. If you are interested in some additional tips and tricks, read on.

I looked at a lot of recipes and consulted a lot of bourbon recommendations, and focused on following the advice that a) made it relatively easy to make, and b) isn't too expensive. My sweet spot for purchasing "good" alcohol is $40-$50, though I do also buy in bulk at The Store (whose brand starts with a K and ends in Signature) and am usually pretty happy with the result. I do not receive promotional compensation for my recommendations, but if you click on the links below and end up buying the product, I will earn a commission.

A good old fashioned relies pretty heavily on good bourbon, but even with just-decent bourbon you can use a recipe that enhances the components that appeal to you. There is a sweet component and a spicy component, as well as an aromatic enhancement. Sound complicated? Well, that's why I'm writing about it! I found it fun to experiment. 😎

BOURBON: I am no bourbon expert, but Bulleit and Buffalo Trace are really good. Michtel's small batch is a little pricier but excellent. I will likely buy Four Roses next. Let me know in the comments if you have a favorite you want to recommend.

SWEET: the usual recommendation is simple syrup. I use plain stevia drops (keto diet!), honey syrup, and recently hit on a lovely combo using Mike's Hot Honey. Use Mike's to make your honey syrup by heating 1:1 mix of water and honey over medium heat, let cool and refrigerate once ready. Maraschino cherries are optional but fun.

SPICY: Angostura Bitters are the gold standard to add a unique spiciness to any cocktail, and it's a key component of an old fashioned. Angostura also makes an orange-flavored version, which may figure in to your recipe, as you'll see in a minute. I have also put in a little Fireball whisky, and syrup made from Mike's depending how I'm feelin'.

AROMATIC: another classic component of an old fashioned is orange peel. While I love adding a spritz of orange oil to the finished drink, it's a pain in the axe unless you constantly have fresh oranges you can afford to eat or throw away once you get a little peel from it. YMMV. My secret: a little bit of orange extract is almost as good and a lot easier to deal with. And of course the orange flavored bitters are an option as well.

I continue to refine my recipe, but also like playing around with the ingredients and trying new components. Good luck, and cheers --