Whiskey Cocktail

Pro tips

• Use fresh ice and stir until the glass feels cold to touch—proper dilution rounds out the whiskey and balances the sweetness.
• Make your simple syrup at home (equal parts sugar and hot water, cooled) for cleaner flavor than commercial versions.
• Measure the bitters carefully; one dash is roughly 1/8 tsp. Too much will overwhelm the whiskey.
• Serve in a rocks glass with a single large ice cube or several cubes, which melts slower than crushed ice.

Substitutions

• Old Mr. Boston whiskey → any bourbon or rye whiskey (maintains balance)
• Simple syrup → honey syrup 1 tsp (adds warmth and body)
• Angostura bitters → Peychaud's bitters (lighter anise notes)

Equipment

mixing glass · bar spoon · jigger · rocks glass

What type of bitters should I use?

Angostura bitters are the traditional choice and work best, though other aromatic bitters will work. Use just one dash—bitters are potent and meant to accent, not dominate.

Should this cocktail be shaken or stirred?

Stir gently with ice in a mixing glass for 15–20 seconds to chill and dilute slightly, then strain into a rocks glass over fresh ice.

Can I make this in advance?

Mix and serve immediately over ice for best flavor. Bitters and simple syrup don't keep well once combined with whiskey.

What whiskey can I substitute?

Any bourbon or rye whiskey works. Avoid blended or light whiskeys, which lack the body needed for this classic format.