Old Fashioned

The oldest cocktail there is, and the one most often ruined by additions. No muddled fruit, no soda, no cherry syrup. Whiskey, a little sugar, bitters, and enough stirring to chill it and open it up.

The only real decision is bourbon or rye. Bourbon is sweeter and rounder, and it makes a softer drink. Rye is drier and peppery, and it cuts the sugar rather than leaning on it. I make both and reach for rye more often in winter.

Rye or bourbon

Same drink, two different builds, because the whiskey changes what the sugar has to do.

Rye. 2 oz rye, 1/4 oz simple syrup, 3 dashes Angostura. Rye is drier and peppery, so it takes the full measure of sugar without going sweet, and it can carry the extra dash of bitters. This is the winter version and the one I make more often.

Bourbon. 2 oz bourbon, 1/8 oz simple syrup, 2 dashes Angostura. Bourbon brings its own sweetness, so cut the syrup roughly in half or the drink goes flabby. A dash of orange bitters alongside the Angostura sharpens it back up.

Woodford Double Oaked or another finished bourbon. No syrup at all, or a bare 1/8 oz, and 2 dashes. The second barrel has already done the work.

Both want the same stir and the same orange peel. The difference is in the sugar, not the method.

Tips

• One big cube melts slower than several small ones, so the last sip tastes like the first.
• Express the peel properly: hold it skin-down over the drink and squeeze so the oils spray across the surface. That's most of the aroma.
• A higher-proof whiskey makes a better old fashioned, because the dilution from stirring has something to work against.
• Woodford Reserve Double Oaked makes a sweeter, rounder version and needs less syrup.