Hello !boozers
Here's a very basic old fashioned recipe. If your reaction is "this is literally a basic old fashion" - you are correct. 
During my experimentation these are the core ingredients and steps required to make a good Old Fashioned. 
By following these steps to a T I believe you will end up with a better old fashion than most bars. 
Ingredients
1.) Whiskey Glass - Having a basic "rocks" glass is a decent idea, it's more trendy to have "tulip" style but a "rocks" glass is the traditional choice.
2.) Ice Mold - I have found ice molds are totally worth it. The interplay of the ice and spirit is key in an Old Fashion and the molds let the ice melt at a slower, more consistent rate.
3.) Metal Toothpick - Very nice to work with vs wood or whatever. Cleans easy, cheap and looks way better.
4.) Measuring Device - I am personally using a small jigger, knowing how much your measuring device holds is essential.
5.) Peeler / Good knife skills - We'll use this to get the top of the rind of the orange.
6.) Fresh Orange - We will be using the oils in the skin.
7.) Bitters - A bottle of proper Angostura Bitters will last you forever, this is what we'll be using in this recipe.
8.) Luxardo Cherries - These SoBs are expensive but 100% worth it. You should need to use one or two per drink so they do last.
9.) Simple Syrup - Simple Syrup is literally sugar water. Very old recipes would call for sugar cubes and grinding them into the drink but this is silly. You can make this yourself buy boiling 1 part water and then adding 1 part sugar (i.e. 1 cup sugar to 1 cup boiling water). Put it in a recycled bottle and top with vodka to store for months.
10.) Spirit - I will be using Bourbon Whiskey but you can be pretty creative with this. I basically recommend any aged base spirit (Whiskey, Bourbon, Rye Whiskey, Scotch Whisky, Brandy, Aged Rum, Cognac, etc). The sweetness of your spirit is what you'll use to gauge the syrup amount.
Steps
1.) Add ice to your glass.
2.) Measure 90ml of your spirit. A usual pour is 60ml but rocks drinks are conventionally 1.5x.
3.) Add a splash of simple syrup. this ranges from 10ml-20ml, depending on your spirits sweetness. I usually do 15ml on unfamiliar bottles and then adjust from there.
4.) Add three dashes of bitters. Stir.
5.) Stab your cherry and fight with it until you make it in the glass
6.) Cut off a very thin slice of only the top of the orange rind. That's where all the orange oil is.
7.) Fold the rind just-so above your drink so, if you look closely you'll see the oil spray across the glass. I can get a solid two spritzes out of a cut. Drop it into the drink after.
8.) Enjoy!
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Good post
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after I had taken the pictures I felt like it's almost too simple to deserve an actual write up...then I remembered every bad old fashioned I had, nay, paid for
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didnt I ask you about tequila?
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Literally check my wall and scroll down a post
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Barmen will frick up even the simplest drinks, it's galling
Interesting idea on the maraschino cherries, I should try it
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Yes the Luxardo cherries are $20 a jar but 100% worth it when you only use one or two per drink. They're so tasty.
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Have you tried Maraschino liquor? Very sweet and hard to describe; I quite enjoy hemingway daiquiris and seventh heaven with them
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I've considered it a few times, I'll probably get a bottle whenever I move and entertain guests more
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If you do go ahead and make yourself a martinez, probably my favourite cocktail out there along with the queen mother's
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Maybe for a kitty butt neighbor like you.
Also cherries? Jesus christ you made the old fashioned a woman's drink.
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Post your recipe
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Your favourite bourbon.
2 to 1 demarara syrup
Ango
Stir with ice
Poor over a big cube or sphere
Express orange peel over top
Drop the peel in
Exact ratios and bourbon are kinda mood based for me
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I fricking love old fashionds
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“Bulletproof” you say? You used Buffalo Trace, but Bulleit is 90 proof.
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If you're going to be posting cocktails im gonna have to start posting some actual recipes, probably around friday so people who go out can try to order one at a bar.
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Any recommendations on where to start for bitters beyond angostura? I usually drink my whiskey neat.
My favorite readily available bourbon is probably Four Roses Small Batch Select. Favorite Old Fashioned I've ever had was at the Parker Beam memorial breakfast a few years ago where they were serving Old Fashioneds with Parker's Heritage Heavy Char Rye.
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Bitter Truth is a great start, they have a massive range to go from and their Jerry Thomas' Own Bitters is their take on an "angostura" done with more complexity. Fee brothers has a few interesting ones, their Xocolatl bitters are very cacao and cinnamon forward which pair amazingly with an orange twist garnish. Tiki bitters are super good, theres a bar I recommended to
@FrozenXorg that has an old fashioned with tiki bitters and brown sugar syrup.
Orange bitters is classic, my recommendation being Regans as it actually tastes like orange (unlike angostura orange).
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I added Regan's and tiki from Bittermens to my cart - I didn't realize you could buy these from Amazon
Is there a third one from that list that's essential.
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Bitters autism is one of the best autisms to get. You wanna grab them based on what you tend to drink. For example, if you make a honey collins often (great during summer) then lavender bitters are a great investment because they really shine with a floral honey sipper. Read the descriptions and see if what they say is in there pairs well with the notes of your favorite bottles. You can also mix bitters together so instead of 2 dashes of angostura you can do 1 orange and 1 fee bros xocolatl to add an orange chocolate vibe to a drink (works super well with a chocolate negroni)
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Is there one you'd recommend for cognac and one for rum?
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Bittermens tiki bitters say theyre cinammon and allspice forward with a lot of supporting background flavors. Cinammon and allspice could work well with a highly molasses forward rum like a Barbados or Trinidad style rum, not so much Jamaica since it steals from the banana funk. Their Transatlantic Bitters may also be worth considering for cognac and Rye. Literally just read the descriptions of the flavor profile and think of how well it pairs with the flavor profiles of bottles you already drink: https://www.bittermens.com/products/transatlantic
For cognac id recommend Jerry Thomas' Own Bitters by Bitter truth if you steep like half a bottle in black tea leaves for a few hours. I told you before, the autism between specific bottle and bitters is where it really shines. Bitterschads can elevate drinks better than many ingredients can so a bar with lots of different bitters should stand out as above average.
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if you can find Mellow Corn that'll put hair on your chest.
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I've tried orange bitters before, which were nice in old fashioned.
Maybe try Peychaud's bitters, they are more minty and are also used for cocktails like Sazerac?
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Please do.
I have no clue where I'd find a competent bar tender though
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You sorta doxed yourself a year back in pms asking me about mezcal. I can find out for you if you can confirm that you live in the spot i think you're at.
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i love doxxing myself
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Cant believe you actually admitted to living in new jersey but not anywhere close to NYC, absolutely over for your Michigan butt, like how the frick can you tolerate living in Seattle?
Jokes aside you'd better stop at that fricking bar I recommended for you and tell me if their old fashioned was worth the trip (it fricking should be given that ingredient list)
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It doesn't necessarily work for other cocktails but IMO brown sugar simple syrup is better for old fashioned because its flavor profile goes well with the whiskey
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I like old fashions because the base is so solid you can make changes like that.
I used refined sugar as that's very much the standard style, but I also really like Agave syrup as a unique twist.
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Use gum syrup (xantham gum) and enjoy the new mouthfeel
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For a slightly more citrusy flavor I squeeze a bit of orange juice into it and/or drop in a slim wedge to infuse it
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https://old.reddit.com/r/pics/comments/jkc1j/2am_chili
same vibe
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This takes 5 minutes not an hour
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The funny thing is I kept thinking of this as I made it
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I will remember this post as it clearly happened in the real. If only I could acquire oranges through the wired.
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There probably exists some boutique orange site on the Wired tbh
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Saved
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Your ice cube is cloudy. 0/10, would not drink.
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How do you make it clear?
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Directionally frozen ice. Cloudy ice (in a place with clean tap water) is just a result of some air bubbles, don't sweat it.
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Directional freezing. You'll likely have to buy special molds or trays.
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i love mid century music but no clue how to find it, thanks!
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Just look for songs Fallout fans like, it's basically best of 60s music tbh.
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I was floored when I found a "Gunslinger Ballads" cassette at my grandparents house. My grandpa was impressed I knew Marty Robins
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https://rateyourmusic.com/genre/traditional-pop
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You should make one for me when I come over! xxx
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Anytime girl, just let me know the day
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My recipe:
Glass
Whiskey
Procedure:
Fill glass
with whiskey up to the top
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Btw try Monin instead of Torani, Monin has way better syrups imo.
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Jiggers are for people who can't count. A 4 count is 1 oz and a 6 count is 1 1/2 oz. Fresh simple syrup is always better than pre-made. Try a Buffalo Trace or Four Roses with grapefruit instead of orange for a Sterling Archer.
Another way to add smokiness is to replace the whiskey or bourbon with a peaty scotch or mezcal.
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People that are new to cocktails measure everything. People that think they know what they're doing don't measure. People that actually know what they're doing measure everything.
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That's what the count is for. Old Fashioneds are super easy to make. A good bartender (I was one) doesn't need a jigger. Any time you see a bartender using a jigger is either forced to because it's a management rule or because they're new to that particular drink/new to bartending.
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Jiggers are for people who want to shout “where my jiggers at?” When they want to make a drink and everyone feel awkward.
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I never liked using them when I bartended because your jiggers are never around when you need them.
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You're saying I should have spouts for my home bar bottles and make fresh syrup every night?
Is mezcal great without citrus?
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Mezcal is a great way to make a sweet cocktail more balanced imo. But I like to taste the alcohol.
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oh my god just pour the fricking booze you cute twink đź«—
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You're white???
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I posted my DNA test before. I'm literally a white mutt lmao
https://rdrama.net/h/chudrama/post/196820/-
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I don't go to such places
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Thats just a shitty old fashioned.
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Post your recipe
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2oz four roses single barrel
2 dashes of bitters
2 maranschino cherries
Splash of cherry juice
Ring of orange peel for that orange oil
Serve over a fat tumbler sized iced cube
Make it a double because you are an actual man and not a man wearing programmer socks.
Dont you fricking dare put any sugar cubes or simple syrup in this you sick fricks. The bourbon is already sweet enough.
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I can sympathize but the conventional Old Fashion absolutely used sugar.
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It also used fruit to cover up the flavor of butt from the tiolet distilled whiskey.
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