Here is the recipe for a Rye or Bourbon Old-Fashioned, as specified in Robert Simonson’s book The Old-Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore.
This is the classic, no-frills version of the drink, with no muddled fruit or soda water or any of that jazz. Just a good, solid cocktail, made in the “old-fashioned” style.
As Simonson describes, using bourbon will make for a mellower and sweeter cocktail, whereas rye will give you more spice and kick.
For bourbon, Simonson recommends Elijah Craig 12-year-old and Henry McKenna single barrel bonded. For rye, he suggests Rittenhouse 100-proof or Bulleit rye.
- 2 oz. Rye or Bourbon Whiskey
- 1 Sugar Cube
- 2 dashes Angostura Bitters
- Orange Twist, for garnish
- Muddle the sugar, bitters, and a barspoon of warm water at the bottom of an Old-Fashioned glass until the sugar is disolved. Add the rye or bourbon. Stir. Add one large chunk of ice and stir until chilled. Twist a large piece of orange zest over the drink and drop into the glass.
Recipe courtesy of Robert Simonson's The Old-Fashioned.
Photo courtesy of Nik Virrey, Liberty Bar, Seattle, WA.
Recipe from Professor Cocktail: professorcocktail.com