Whiskey Cocktail

Pro tips

• Stir gently for 20–30 seconds with ice to chill and lightly dilute without over-aerating; the drink should feel cold to the glass.
• Use Angostura bitters by the dash—typically 1–2 dashes—as it has a high alcohol content and overpowering spice. A little goes a long way.
• Pre-chill your glass with ice or cold water for 30 seconds before pouring to keep the drink cold longer.
• Taste and adjust sugar syrup to your preference; some prefer 1/2 tsp for drier, spirit-forward flavor.

Substitutions

• Old Mr. Boston Blended Whiskey → Maker's Mark or Buffalo Trace (slightly higher rye content, spicier notes)
• Angostura Bitters → Peychaud's Bitters (lighter anise flavor, less spicy punch)
• Sugar Syrup → 1/2 tsp granulated sugar dissolved in a splash of water (more rustic approach)

Equipment

rocks glass · bar spoon or long spoon for stirring · jigger for measuring whiskey and syrup

What type of whiskey works best for this cocktail?

Old Mr. Boston blended whiskey is called for here, but any blended American whiskey or bourbon of similar proof works well. Avoid high-rye bourbons if you prefer a smoother finish.

Can I make my own sugar syrup?

Yes. Dissolve equal parts granulated sugar and hot water, then cool completely. Store in the refrigerator for up to one month.

How much ice should I use?

Fill your glass with ice to chill it quickly and properly dilute the drink as you stir. A single large cube minimizes dilution; crushed ice melts faster.

Should this cocktail be served up or on the rocks?

This style is typically served on the rocks in a rocks glass. Strain into a chilled coupe if you prefer it up without ice.

What's the difference between this and an Old Fashioned?

An Old Fashioned usually includes a sugar cube muddled with bitters, citrus peel, and water. This simpler version uses pre-made syrup and no citrus for a purer whiskey-forward drink.