Best Bourbon Old Fashioned

Pro tips

• Chill your glass first—use ice water or a freezer for 2 minutes to keep the drink cold longer.
• Express the orange peel over the drink (twist it to release oils) before dropping it in; this adds aroma and flavor.
• Use turbinado or demerara simple syrup for subtle sweetness and texture; regular simple syrup works but tastes thinner.
• Add bourbon last, after bitters and syrup, to preserve its aromatics and prevent over-mixing.

Substitutions

• Angostura bitters → other aromatic bitters (use same qty, but flavor will shift)
• Angel's Envy/Four Roses → Maker's Mark or Woodford Reserve (similar proof and sweetness profile)
• Orange bitters → Regan's orange bitters (reduce to 2 dashes; citrus-forward substitute)

Equipment

cocktail jigger (for precise measuring) · bar spoon or long spoon (for stirring) · large ice cube mold or Lewis bag (for single large cube)

Can I make an Old Fashioned without simple syrup?

No—simple syrup dissolves evenly and prevents grittiness. You can make it fresh with turbinado sugar and water, or substitute regular granulated sugar if needed, though it won't dissolve as cleanly.

What bourbon works best for an Old Fashioned?

Mid-range, small-batch bourbons like Four Roses Small Batch, Angel's Envy, or Heaven's Door work well. Avoid very high-proof or overly spicy bourbons that overpower the bitters and citrus balance.

Why use one large ice cube instead of multiple small ones?

A large cube melts slower, keeping the drink cold longer without over-diluting it as quickly as small ice would.

Can I substitute the bitters?

You need Angostura bitters—it's essential. Orange bitters can be swapped for other citrus bitters like Regan's or Fees, but reduce quantity to 2 dashes to avoid imbalance.

What cherry and orange peel should I use?

Use premium cocktail cherries like Woodford Reserve or Jack Rudy, not maraschino. Express orange peel oils over the drink by twisting it, then drop it in as garnish.