Whiskey Cocktail

Pro tips

• Use a bar spoon to stir for 20–30 seconds over ice; proper dilution rounds out the spirit.
• Chill your glass beforehand to keep the drink cold longer and reduce further melting.
• A single large ice cube or several large cubes slow dilution compared to crushed ice.
• Add bitters last and stir gently to distribute the flavor evenly without over-aerating.

Substitutions

• Old Thompson → Maker's Mark or Buffalo Trace (bolder, smoother profile)
• Aromatic bitters → Chocolate or orange bitters (shifts the drink's complexity)
• Sugar syrup → 1/2 tsp simple syrup or 1/4 tsp honey (similar sweetness, slightly different mouthfeel)

Equipment

bar spoon · jigger or shot glass · mixing glass or cocktail pitcher

What kind of bitters should I use?

Aromatic bitters (like Angostura) are traditional. A dash means 1–2 shakes from the bottle.

Can I use a different whiskey?

Yes. Rye, bourbon, or single-malt Scotch all work; each brings different flavor depth.

Do I need to chill the glass?

Not required, but chilling reduces dilution. Stir over ice and strain into a chilled glass for best results.

Should I add water or ice?

Stir the ingredients with ice to chill and lightly dilute, which opens up the whiskey's flavor.

Is this the same as an Old Fashioned?

Similar but simpler—no citrus peel, muddled fruit, or cherry. Both rely on whiskey, sugar, and bitters.