BA’s Best Old-Fashioned

Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink with a rich history. In fact, it’s one of the oldest tipples around. In the drink’s early days, an old-fashioned could be made with brandy, gin, or practically any liquor, but it’s evolved to mean a whiskey-forward drink made with sugar and bitters, Angostura being the most common, though variations abound.

While spirits writer Kara Newman likes the classic, she also declares: “The old-fashioned is meant to be personalized.” To make your perfect old-fashioned, use either rye or bourbon whiskey. The former offers a lean, spicy profile, while bourbon provides richer caramel and oak notes. Newman suggests Sazerac Rye or a bottle from Danish producer Stauning, which has notes of caraway. If you prefer bourbon, she recommends Buffalo Trace or Milam & Greene, which has hints of red fruit and cocoa powder.

The sweetener can vary from simple syrup to sugar cubes, brown sugar, demerara, or maple syrup. Wisconsin’s brandy old-fashioned includes muddled fruit. Bitters offer another opportunity for creativity. If this is your first time making an old-fashioned, Angostura bitters are a great starting point. Adventurous drinkers might try orange bitters, chocolate bitters, smoked cherry bitters, or any cocktail bitters that strike your fancy.

This simple yet adaptable recipe lets you create a classic or experiment to suit your taste. But technique matters: Use large ice cubes to minimize melting and stir the cocktail for 20 seconds to ensure proper chilling and dilution. For a juicy finish, we garnish with an orange slice or wedge and a Luxardo cherry. If you prefer a drier drink, express the oils of an orange peel over the glass and drop it in.