Old Fashioned Cocktail

Pro tips

• Muddle the sugar and bitters gently—you want to dissolve the sugar and express the bitters' oils, not pulverize the cube.
• Stir for 20–30 seconds with large ice cubes to chill without excessive dilution.
• Serve in a rocks glass with one large ice cube or several smaller ones for optimal presentation and slow melting.
• Add a citrus twist (lemon or orange peel) over the drink to express oils and garnish—this adds aroma and traditional flair.

Substitutions

• Old Mr. Boston Whiskey → any bourbon, rye, or blended whiskey (adjust to taste preference)
• Sugar lump → 1/2 oz simple syrup (faster mixing, less textural)
• Angostura bitters → Peychaud's bitters (lighter, anise-forward flavor)

Equipment

rocks glass · bar spoon or long stirring spoon · muddler

What type of whiskey is best for an Old Fashioned?

Bourbon, rye, or blended whiskey all work well. Bourbon offers sweetness, rye provides spice, and Canadian whiskey delivers smoothness. Choose based on your flavor preference.

Should I muddle the sugar or dissolve it?

Muddle the sugar lump with bitters to break it down and release flavors, then add the whiskey. Some bartenders dissolve it with a splash of water first for smoother integration.

Can I use sugar syrup instead of a sugar cube?

Yes. Use 1/2 oz simple syrup in place of the sugar cube for faster mixing, though a sugar cube provides texture and traditional presentation.

What bitters work best?

Angostura bitters is the classic choice and recommended for this recipe. Avoid omitting bitters—they provide essential aromatic complexity.

Should the drink be shaken or stirred?

The Old Fashioned is always stirred with ice, not shaken. Stirring chills and dilutes it gently while maintaining clarity and a smooth texture.