The title for this classic cocktail was said to have been coined at the Pendennis Club in Louisville, Kentucky. It was possibly the first mixed drink to be called a “cocktail.”. There are two philosophies concerning the making of this drink, to muddle or not to muddle. Since there are several small varying details that can go into the creation of an old-fashioned, I thought I would include two versions, the way David prefers his and the way I prefer mine. David’s version is pure, but quite potent, whereas I like to muddle an orange slice and Maraschino cherry in mine, as well as bit of water and a lower proof whiskey. The old old-fashioned was simply a sugar cube, bitters, and water, muddled until dissolved, then chilled with ice and mixed with whiskey and garnished with a lemon peel-no fresh fruit. The muddled fruit came in the 20th century, and it has become a traditional pre-dinner cocktail in many households, especially around the holidays. For other variations, you can make it with brandy, like my family members in Wisconsin prefer it, or my absolute favorite way, with barrel-aged gin. (like Ransom Old Tom.)
1 demerara sugar cube
6 dashes each of Angostura & Orange bitters
2 ounces whiskey like Wild Turkey 101
1 orange peel and 1 Maraschino cherry for garnish
In the bottom of an old-fashioned glass, muddle the sugar and bitters together. Add the bourbon and two large cubes of ice and stir. Garnish with the orange rind and cherry.
2 demerara sugar cubes
5 dashes Angostura bitters
1 orange segment
2 ounces 80 proof whiskey or bourbon (like Jack Daniels or Black Eagle)
1 orange peel & 2 cherries for garnish
In the bottom of an old-fashioned glass, carefully muddle sugar cubes with the bitters, orange slice, cherry, and a splash or two of water. Remove the fruit husks. Add the bourbon and two large ice cubes and and stir, stir, stir. Garnish with the orange peel and 2 cherries.