The old fashioned

The OG of cocktails

One of the most ordered drinks at the bar still is an old fashioned. The name derives from ordering an ‘old fashioned style cocktail’. I hear you thinking; what would be a new fashioned style cocktail then? Good question, new style cocktails – or modern – cocktails are more than 1 spirit combined in a glass. The first modern cocktail is the Manhattan; the first to combine a vermouth and whisky.

The old fashioned is the very definition of the word cocktail, which first appeared in the year 1806 in an upstate New York newspaper called The Balance and Columbian Repository which states “A Cock-tail, then, is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters”
If you look at the specs of an old fashioned; it is a spirit, sugar, water (in the form of diluted ice) and bitters.

Some of you who’ve read previous articles of me, would expect a detailed history lesson in when it all started. Truth be told, the history of the Old Fashioned is murky as best. Who made the first? We don’t know, so how did it come about?

What has been a common practice after the black plague ravaged Europe between 1346 and 1353, is mixing herbs with wines and brandies. Ironically, the black death laid the groundwork for modern day distilling and imparting flavours, however – that is a whole other story. But druids came together and shared information, the effects from consuming alcohol where somewhat being discovered as they went and it was commonly known thought that alcohol was medicine and even preserved the intestines. Steeping herbs in alcohol, was the way to make medicine.

So also thought Richard Stoughton in 1690, when he created Richard Stoughton bitters on Borough high street, in Southwark, London. Officially ment to treat various digestive complaints. It was then often mixed with wine, beer or brandy. Probably because that was common practice at the time. Was this then the birth of an old fashioned? Perhaps. Sugar was already widely available in London by this time too, incorporated in their tea to sweeten the liquid, so that might suggest that around the year 1700, the Old fashioned was already around, although not named as such.

How to make your perfect Old Fashioned

Looking at the recipe - spirit, sugar, water & bitters – and the goal of a good cocktail; balance of flavours, which bitters you use depends on the choice of base spirit. So instead of talking about all the options of base spirit, let’s take a closer look at the bitters and sweeteners to use.

Before I kick off, a quick few things: muddled fruit. Traditionally, an old fashioned has no fruit. Not even muddled, besides a viral video clip on the internet where a blonde-haired lady muddles a fruit salad in a glass before pouring out halve a bottle of Jim Beam, there is no fruit. The muddled fruit variations on an Old fashioned do appear during the prohibition in the 1920’s, where it was most likely done to mask the flavour of badly distilled spirits.

Angostura bitters, the most used bitters in the world. It has a clove dominant aroma and a bittersweet finish.

Best used for old-fashioned made with bolder flavours, think bourbons that are higher in Rye. Easily used too much in a cocktail and is quickly overpowering. A lighter and sweeter option would be Peychaud’s cocktail bitters, more anise forward, with some cherry, clove and nutmeg to it. The Peychaud’s is a must have in your home bar for your Sazerac too. Goes well with spirits that are a bit gentler, think a Scotch from the Speyside, with crisp orchard fruit flavours.

Finally, the orange bitters. I like to use the Angostura orange bitters, which the name says it all, orange forward with a bit of cinnamon and nutmeg.

If you have these 3 bitters on your shelf, you should be good to go to make the perfect old-fashioned.
The better cocktail bars will either have their own blend of bitters. Leave a tip, and I’ll send you mine.

A quick note on the sugar

Also very depending on the base spirit. But note that nobody likes a crunchy cocktail, so dousing a highly refined sugar cube with bitters is not an option. At least have some sort of syrup, ideally 2:1 to give the drink a bit more mouthfeel. Most of mine are made with orange oleo, adding an extra layer of flavour in there. When I am making an old fashioned with rum, I like to use a syrup with a lesser refined sugar, and I add a touch of vanilla to said syrup. And for tequila; agave syrup.

Gin old fashioneds or vodka old fashioned can be made, and I will gladly do so if I see you at the bar. However, I do not recommend making an old fashioned with an unaged spirit due to the lack of character and flavour profile to play on.

My perfect old fashioned:

60 ml Basil Hayden straight bourbon whiskey.
5 ml orange oleo
2 dsh Angostura bitters
1 dsh Angostura Orange bitters

Garnished with an orange coin

If you want to know my recipes for syrups and bitters, feel free to leave a tip, I’ll send you mine complete with instructions.

And if you are making an old fashioned next, post a picture of it in the comments below!