Old Fashioned

How to Make a Classic Old Fashioned

The cocktail that proves you don't need seventeen ingredients, a smoke machine and a degree in molecular gastronomy to make a bloody good drink.

The Old Fashioned is one of the great classics of cocktail history. Whiskey, sugar, bitters, water, ice and a touch of citrus.

Simple.

Which is precisely why it's so easy to get wrong.

When there are only a handful of ingredients, every one of them has a job to do. The whiskey matters. The dilution matters. The temperature matters. The bitters matter.

And yes, measuring your whiskey properly matters too.

Because "about this much" is not a measurement. It's an admission of defeat.



Classic Old Fashioned

Difficulty: Easy
Preparation: 5 minutes
Style: Spirit-forward
Method: Stir
Glass: Old Fashioned / Rocks glass
Base spirit: Bourbon or Rye Whiskey
Garnish: Orange peel

Ingredients

  • 60 ml Bourbon or Rye Whiskey
  • 7.5 ml Demerara syrup (2:1)
  • 2–3 dashes Angostura Aromatic Bitters
  • Large ice cube
  • Orange peel

Equipment

  • Jigger
  • Mixing glass
  • Bar spoon
  • Julep or Hawthorne strainer
  • Old Fashioned / Rocks glass
  • Large ice cube

How to Make an Old Fashioned

1. Measure

Using a jigger, measure 60 ml of bourbon or rye whiskey and 7.5 ml of Demerara syrup.

Add both to a mixing glass.

2. Add the bitters

Add 2–3 dashes of Angostura Aromatic Bitters.

Bitters aren't there merely to make the drink look like someone has dropped ink into your whiskey. They provide aromatic complexity and help balance the sweetness.

3. Add ice

Fill the mixing glass with good-quality ice.

Large, solid cubes are preferable because they provide controlled chilling and dilution.

4. Stir

Using a bar spoon, stir for approximately 20–30 seconds, or until the drink is properly chilled and diluted.

You're not trying to make a milkshake.

The objective is controlled dilution and temperature.

5. Prepare your glass

Place one large ice cube into an Old Fashioned glass.

A large cube melts more slowly than lots of small pieces of ice, helping the drink maintain its balance while you drink it.

6. Strain

Strain the cocktail over the large cube.

A julep strainer is particularly well suited to stirred cocktails, although a Hawthorne strainer can also be used.

7. Garnish

Take a strip of fresh orange peel.

Hold it over the surface of the drink and express the oils across the cocktail.

Rub the peel around the rim of the glass, then place it in the drink.

And there you have it.

No blender.

No smoke gun.

No flaming cinnamon stick.

Just a bloody good Old Fashioned.



The History of the Old Fashioned

The Cocktail That Wasn't Really Invented

The Old Fashioned has one of the most famous origin stories in cocktail history.

It also has one of the least reliable.

You've probably heard the story: a bartender at Louisville's famous Pendennis Club supposedly created the drink for Colonel James E. Pepper, a Kentucky whiskey figure, who then introduced it to New York.

It's a cracking story.

Unfortunately, the historical evidence isn't particularly interested in cooperating.

The truth is considerably more interesting.

The Old Fashioned wasn't really invented as a completely new cocktail.

It was essentially a return to an older style of cocktail.



1806 β€” The Cocktail Before the Old Fashioned

On 13 May 1806, The Balance and Columbian Repository, a newspaper published in Hudson, New York, printed what is generally regarded as the earliest known definition of the word cocktail.

The editor described a cocktail as a combination of:

spirits, sugar, water and bitters.

That basic construction is remarkably close to the drink we now call an Old Fashioned.

There was, however, one small problem.

Nobody was calling it an Old Fashioned yet.

It was simply a cocktail.

And, frankly, that makes perfect sense.

It wasn't old-fashioned.

It was the new thing.



1862 β€” Jerry Thomas and the Whiskey Cocktail

By the middle of the nineteenth century, American bartending had become considerably more adventurous.

Bartenders were adding liqueurs, curaçao and other ingredients to cocktails.

Then came Jerry Thomas, one of the most influential bartenders of the nineteenth century.

His 1862 book, How to Mix Drinks, included a Whiskey Cocktail using whiskey, sugar, bitters and lemon peel.

It wasn't called an Old Fashioned, but the connection is obvious.

The basic idea was still there:

spirit + sweetness + bitters + dilution.

The cocktail world, however, was getting more complicated.

And eventually, some customers wanted something simpler.



1880 β€” "Make It the Old-Fashioned Way"

By the 1880s, the phrase "old fashioned cocktail" was appearing in American newspapers.

This is an important part of the story.

The name wasn't necessarily describing a brand-new recipe.

Instead, it appears to have been a way for drinkers to ask for the older style of cocktail β€” spirit, sugar, bitters and water β€” rather than some of the increasingly elaborate cocktails that had developed during the nineteenth century.

In other words, customers were effectively saying:

"Can you just make me a proper cocktail the old-fashioned way?"

And the name stuck.

The historical record contains references to "old fashioned cocktails" before the Pendennis Club story could have happened, which makes the famous invention story extremely difficult to defend.



1888 β€” An Early Old Fashioned Recipe

In 1888, Theodore Proulx of Chapin & Gore in Chicago published an early recipe for an Old-Fashioned style whiskey cocktail.

This is significant because it shows that the drink was already recognised as a distinct style before the later Pendennis Club legend became attached to it.

The recipe was not identical to every modern Old Fashioned, either.

And that's another important lesson from cocktail history:

There has never been one single Old Fashioned recipe carved into stone by the cocktail gods.

Recipes evolved.



1895 β€” George Kappeler's Old-Fashioned Whiskey Cocktail

One of the most important historical references comes from bartender George J. Kappeler's 1895 book, Modern American Drinks.

Kappeler published an Old-Fashioned Whiskey Cocktail using:

  • Sugar
  • Water
  • Angostura bitters
  • Ice
  • Lemon peel
  • Whiskey

The instructions call for the sugar to be dissolved with a little water, the bitters and other ingredients added, and the drink mixed with a small bar spoon.

Notice something?

There isn't an orange slice and cherry being smashed into the glass.

In Kappeler's recipe, the citrus is lemon peel.

So while the orange garnish has become strongly associated with the modern Old Fashioned, it isn't an essential feature of the earliest documented versions.



So Who Invented the Old Fashioned?

Probably Nobody.

And that's actually the best answer.

The Old Fashioned appears to have evolved from the original American cocktail formula rather than being created in one dramatic moment by one bartender.

The Pendennis Club in Louisville has long been associated with the drink and has claimed an important role in its history.

But the cocktail clearly predates the club's famous creation story.

The Pendennis Club was founded in 1881, while references to "old fashioned cocktails" appeared in print by 1880, and recipes under the Old Fashioned name followed soon after.

The club's own cocktail history is fascinating, and it certainly helped preserve the drink's association with Louisville and Kentucky whiskey.

But saying that the Pendennis Club invented the Old Fashioned is not supported by the surviving historical record.

So we shall politely leave that legend in the cocktail-history cupboard.

Next to the bottle of blue curaçao that someone bought in 2007 and is still determined to use.



What About the Orange and Cherry?

This is where the modern Old Fashioned gets slightly controversial.

The earliest recipes don't resemble the fruit-heavy versions that became popular in parts of America during the twentieth century.

Kappeler's 1895 recipe uses lemon peel.

Later recipes introduced different combinations of citrus, bitters and sweeteners.

The muddled orange-and-cherry version became particularly associated with American interpretations of the drink.

Today you'll find Old Fashioneds made with:

  • Orange peel
  • Lemon peel
  • Orange bitters
  • Angostura bitters
  • Sugar cubes
  • Simple syrup
  • Demerara syrup
  • Bourbon
  • Rye
  • Brandy
  • Rum
  • And, occasionally, enough fruit to qualify as a small salad

Cocktails evolve.

That's part of the fun.

But when making a classic Old Fashioned, the important thing is understanding the structure rather than blindly following whatever garnish someone has decided is compulsory this week.



Bourbon or Rye?

Both work.

They simply produce different drinks.

Bourbon Old Fashioned

Bourbon generally gives you a softer, sweeter and rounder cocktail.

Expect flavours such as:

  • Vanilla
  • Caramel
  • Oak
  • Baking spice

It's an excellent starting point.

Rye Old Fashioned

Rye whiskey brings more spice and structure.

The result tends to be:

  • Drier
  • Spicier
  • More assertive
  • Slightly leaner

If bourbon is the polite gentleman at the bar, rye is the bloke who has already started an argument about whether vermouth belongs in a Manhattan.

Both have their place.



Why Dilution Matters

One of the most misunderstood parts of the Old Fashioned is water.

People sometimes treat dilution as something that happens accidentally when the ice melts.

It isn't.

Dilution is an ingredient.

When you stir the cocktail with ice, some water enters the drink while the temperature drops.

This softens the alcohol and helps the whiskey, sugar and bitters become integrated.

Too little dilution?

The drink can taste hot, harsh and overly alcoholic.

Too much?

You've made expensive whiskey-flavoured water.

The bartender's job is to find the middle.



Why a Jigger Matters

The Old Fashioned is a perfect example of why accurate measurements matter.

With only a few ingredients, changing the ratio can dramatically change the final drink.

Our recommended starting point is:

60 ml whiskey
7.5 ml Demerara syrup
2–3 dashes bitters

Once you understand the balance, you can adjust it to suit the whiskey and your palate.

But first, measure it properly.

A good jigger gives you consistency.

Because making the same cocktail twice shouldn't result in two completely different cocktails merely because your pouring technique resembles someone watering the garden.



The Bar Tools You'll Need

You don't need a suitcase full of equipment to make an Old Fashioned.

You need a few good tools.

1. Jigger

For accurately measuring your whiskey and sweetener.

Sangreman recommendation:

Samurai Steel – Japanese Dual-Sided Jiggers 30–90ml



2. Mixing Glass

A proper mixing glass gives you plenty of room to stir the cocktail with ice while controlling dilution.

Sangreman recommendation:

Diamond Cut – Mixing Glass 700ml



3. Bar Spoon

A long-handled bar spoon lets you stir smoothly and consistently without smashing the ice around the glass.

Sangreman recommendation:

The Long Stir Society – Teardrop Bar Spoon - 40cm



4. Julep Strainer

A Julep strainer is traditionally associated with stirred cocktails and sits neatly inside a mixing glass.

A Hawthorne strainer can also be used.

Sangreman recommendation:

Julep Strainers – Because Nobody Likes Crunchy Martinis



5. Old Fashioned Glass

Also known as a rocks glass.

Short.

Sturdy.

Perfect for a spirit-forward cocktail.



6. Good Ice

This isn't technically a bar tool.

It may, however, be one of the most important ingredients.

A large, dense cube melts more slowly and gives you greater control over dilution.

If your ice tastes like the inside of yesterday's freezer, perhaps don't put it in a cocktail.



Common Old Fashioned Mistakes

❌ Using too much sugar

The whiskey should remain the star.

The Old Fashioned isn't supposed to taste like liquid caramel.

❌ Not measuring

Eyeballing works brilliantly if your objective is to make a different drink every time.

❌ Not stirring enough

The drink needs proper chilling and dilution.

❌ Stirring for five minutes

You aren't trying to polish the ice.

Once the drink is properly chilled and diluted, stop.

❌ Using tiny, rapidly melting ice

This can result in excessive dilution.

❌ Overloading the garnish

Orange peel is enough.

The cocktail doesn't need to resemble a Christmas decoration.

❌ Using terrible whiskey

The Old Fashioned contains very few ingredients.

That means the quality of the whiskey matters.

A Β£10 bottle of industrial paint thinner isn't going to become premium whiskey because you've added bitters.



Old Fashioned Variations

Once you've mastered the classic, start experimenting.

Rye Old Fashioned

Spicier and more assertive.

Rum Old Fashioned

Use an aged rum for a richer, rounder interpretation.

Brandy Old Fashioned

A particularly interesting American variation, strongly associated with Wisconsin.

Oaxaca Old Fashioned

A modern variation using tequila and mezcal, demonstrating how the Old Fashioned structure can be adapted to different spirits.

The point isn't to protect the recipe like it's a museum artefact.

The point is to understand the structure well enough to know what you're changing.



Old Fashioned FAQ

What is an Old Fashioned made of?

A classic Old Fashioned is built around whiskey, sugar, bitters, water from dilution and citrus oils from the garnish.

Is an Old Fashioned made with bourbon or rye?

Both. Bourbon produces a sweeter and rounder drink, while rye generally creates a spicier and drier cocktail.

Should an Old Fashioned be shaken or stirred?

Stirred.

It is a spirit-forward cocktail, so stirring provides controlled chilling and dilution.

What glass is used for an Old Fashioned?

Traditionally, an Old Fashioned glass, also called a rocks glass.

What bitters go into an Old Fashioned?

Angostura Aromatic Bitters are the classic choice and are historically appropriate for the drink.

Should you use a sugar cube or syrup?

Either can work.

A sugar cube is traditional, while syrup dissolves more easily and gives you greater consistency.

Demerara syrup adds richer caramel and molasses notes.

Why is it called an Old Fashioned?

The name appears to have been used to distinguish the older, simpler style of cocktail from the increasingly elaborate cocktails that became popular during the nineteenth century.

Who invented the Old Fashioned?

There is no reliable evidence that one person invented it.

The drink evolved from the early cocktail formula of spirit, sugar, water and bitters.

The famous Pendennis Club origin story is widely repeated but is not supported by the surviving historical timeline.

When was the Old Fashioned first documented?

The exact drink under the modern name developed during the late nineteenth century. An early Old-Fashioned recipe appeared in print in 1888, and George Kappeler published an Old-Fashioned Whiskey Cocktail in 1895.



The Sangreman Verdict

The Old Fashioned isn't complicated.

That's precisely why it's brilliant.

There are nowhere near enough ingredients to hide behind.

No exotic liqueur can distract from bad whiskey.

No mountain of fruit can disguise poor balance.

No foam can hide the fact that you've forgotten how to measure.

It's whiskey, sugar, bitters, dilution and citrus.

That's it.

And yet bartenders have spent more than a century arguing about exactly how to make the bloody thing.

Which is probably the most bartender thing imaginable.

The Old Fashioned teaches one of the most important lessons in cocktail making:

Simplicity isn't easy.

It's just unforgiving.

Master this drink and you've mastered one of the foundations of classic bartending.

And once you've done that, you can start making things unnecessarily complicated.

That's what cocktails are for.



Ready to Build Your Home Bar?

Good cocktails start with good technique β€” and good technique starts with the right tools.

Explore the Sangreman Bar Tools Collection and build a bar that looks the part and, more importantly, actually works.

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