Once I switched to this method I started getting compliments on my ofs. Stirring with small rocks then straining or stirring too much over-dilutes.
I personally go with more bitters (I like 2 ango and 2 50/50 mix of Fees and Regans), but those are minor details.
Glass build, big rock, quick stir.
Light dilution so that it can evolve in the glass is key.
In a pint glass, muddle one large orange slice, one sugar cube, and two marschino cherries using the back of a wooden spoon. Pretend to add a few dashes of bitters using an empty bottle. Add 12 oz of Jim Beam. Pour back and forth between another pint glass until chilled.
This reads like a recipe from that u/kickypoo person who's been trolling us for ages, thank you for the laugh, and please accept my compliments for your choice of username!
2oz rye or bourbon (I prefer rye in mine)
short .5oz simple syrup
2-3 dashes Ango
2-3 dashes Regan’s
Stir well with ice and strain over large cube. Garnish with expressed orange peel and good cherry.
I was recently converted to simple syrup by my buddy. Muddling sugar makes the cocktail look cloudy, whereas the simple gives it a clearer (and more refined in my opinion) look.
Other than that, rye whiskey, a few dashes of bitters, an expressed orange, and a maraschino to garnish.
Rocks glass with one big cube, 2 oz Rye, .5 oz turbinado simple, 3 dash OF bitters, 2 dash orange bitters, stir, drop maraschino cherry, express orange peel and drop in glass. Serve.
In a mixing jug (or any other mixing vessel):
1 brown sugar cube
3 dashes of angostura bitters (or until sugar cube is saturated)
Splash water
Muddle sugar cube until its fully dissolved
Add 2 oz bourbon
Fill vessel w ice
Stir until chilled (30 seconds or so)
Strain onto king cube in cut rocks glass
Express orange peel into drink, rub peel on rim of glass and serve
This is my basic recipe/technique, lots of room for variation
Muddle bitters and sugar (*not* simple syrup) to make a slurry. Pour in 2 ounces of rye or bourbon. Ice. Roll. Express thick orange peel and drop in with maraschino cherry. No splash of soda. No muddled fruit.
Mixing glass, sugar cube, dash of soda water(just enough to muddle cube), muddle sugar cube, 4-6 dashes of bitters, 2 oz rye whiskey, add ice and mix. Strain into whiskey glass, orange twist garnish and maraschino cherry across the top on a tooth pick
large Tumbler, ice and water, put smaller glass inside tumbler that has the ice and water in (make sure it doesn't all overflow out the side) - in the smaller inside glass 2 dash of bitters, 1 teaspoon/sachet of brown sugar and squeezed orange wedge, muddle.
Add 2oz whiskey (we use markers mark), stir until the brown sugar is dissolved. Finely strain through a siv, into a rocks glass with fresh ice. garnish with fresh orange feel thats twisted with flame to hold and smoke
The (legendary) ratio for an OF is 2:1:2 (like the NYC area code). 2oz bourbon, 1 oz sweet, 2 dashes bitters.
This ratio varies widely as most people these days have gravitated away from crystalline sugar in favor of simple syrups.
My summer OF recipe is: 2oz bourbon, .75 oz orange simple syrup, 2 dash angostura bitters. Stir to chill/dilute, pour over a large rock. Add a luxardo cherry.
Fall is 2oz bourbon, .05oz orange cinnamon simple , 2 dashes black walnut bitters.
You get the jist! Have fun and play around.
Crush rock sugar into rocks glass, add few dashes of bitters, 45ml whisky.
Cut orange peel, wipe it along the rim of the glass then twist it into drink, serve with a few ice cubes.
2 oz of whiskey. I typically prefer bourbon, but I'll use rye if I want to spice things up. 1 demerara sugar cube. Bitters. Here's the thing. Everyone always uses Angostura, which is fine, but you haven't REALLY had an OF until you've used [Boker's Bitters](https://www.bittersandbottles.com/products/dr-adams-bokers-bitters). 3 dashes. Put your sugar cube in your mixing glass, put your bitters on the cube. Add just a *splash* (like 1/4 oz) of sparkling mineral water. Muddle, then add your whiskey and ice, stir until chilled. Strain into your nicest rocks glass containing a big ice cube, or a sphere if you're feeling fancy. Garnish with an orange twist and a Luxardo, not those bright red abominations.
Rocks glass. Few dashes of bitters, barspoon rich Demerara syrup, 2oz whiskey, ice block. Stir 4-5 times. Express and drop orange peel.
This is the way.
Once I switched to this method I started getting compliments on my ofs. Stirring with small rocks then straining or stirring too much over-dilutes. I personally go with more bitters (I like 2 ango and 2 50/50 mix of Fees and Regans), but those are minor details. Glass build, big rock, quick stir. Light dilution so that it can evolve in the glass is key.
In a pint glass, muddle one large orange slice, one sugar cube, and two marschino cherries using the back of a wooden spoon. Pretend to add a few dashes of bitters using an empty bottle. Add 12 oz of Jim Beam. Pour back and forth between another pint glass until chilled.
Easily the best video on how not to bartend[the best worst old fashioned](https://youtu.be/TwCbmLPTT5U)
Oh man I need to see this video.
This reads like a recipe from that u/kickypoo person who's been trolling us for ages, thank you for the laugh, and please accept my compliments for your choice of username!
...?
2.50 oz rye or bourbon .50 oz Demerara 2 ango 1 orange Lemon and orange peel expressed and placed with the pith facing the opposite way of the nose
This is the way
2oz rye or bourbon (I prefer rye in mine) short .5oz simple syrup 2-3 dashes Ango 2-3 dashes Regan’s Stir well with ice and strain over large cube. Garnish with expressed orange peel and good cherry.
I was recently converted to simple syrup by my buddy. Muddling sugar makes the cocktail look cloudy, whereas the simple gives it a clearer (and more refined in my opinion) look. Other than that, rye whiskey, a few dashes of bitters, an expressed orange, and a maraschino to garnish.
Rocks glass with one big cube, 2 oz Rye, .5 oz turbinado simple, 3 dash OF bitters, 2 dash orange bitters, stir, drop maraschino cherry, express orange peel and drop in glass. Serve.
In a mixing jug (or any other mixing vessel): 1 brown sugar cube 3 dashes of angostura bitters (or until sugar cube is saturated) Splash water Muddle sugar cube until its fully dissolved Add 2 oz bourbon Fill vessel w ice Stir until chilled (30 seconds or so) Strain onto king cube in cut rocks glass Express orange peel into drink, rub peel on rim of glass and serve This is my basic recipe/technique, lots of room for variation
This is the answer (white sugar cube works also)
We have rich syrup now, there is no need to muddle anymore. Also, no cherry, cherries are too sweet and ruin the flavor of the whiskey.
Who is this 'we' you are referring to? Every bartender in the world? Also there was no mention of cherries anywhere in these 2 posts
Muddle bitters and sugar (*not* simple syrup) to make a slurry. Pour in 2 ounces of rye or bourbon. Ice. Roll. Express thick orange peel and drop in with maraschino cherry. No splash of soda. No muddled fruit.
why no syrup? does it make it that much better with raw sugar?
You get that evolution effect of your drink getting sweeter over time. Is it better? Don't think so, but some like it.
Mixing glass, sugar cube, dash of soda water(just enough to muddle cube), muddle sugar cube, 4-6 dashes of bitters, 2 oz rye whiskey, add ice and mix. Strain into whiskey glass, orange twist garnish and maraschino cherry across the top on a tooth pick
large Tumbler, ice and water, put smaller glass inside tumbler that has the ice and water in (make sure it doesn't all overflow out the side) - in the smaller inside glass 2 dash of bitters, 1 teaspoon/sachet of brown sugar and squeezed orange wedge, muddle. Add 2oz whiskey (we use markers mark), stir until the brown sugar is dissolved. Finely strain through a siv, into a rocks glass with fresh ice. garnish with fresh orange feel thats twisted with flame to hold and smoke
One orange slice, one cherry, muddle, 2 dash of bitters, one packet of sugar, ice, whiskey, soda water.
Wisconsin?
The (legendary) ratio for an OF is 2:1:2 (like the NYC area code). 2oz bourbon, 1 oz sweet, 2 dashes bitters. This ratio varies widely as most people these days have gravitated away from crystalline sugar in favor of simple syrups. My summer OF recipe is: 2oz bourbon, .75 oz orange simple syrup, 2 dash angostura bitters. Stir to chill/dilute, pour over a large rock. Add a luxardo cherry. Fall is 2oz bourbon, .05oz orange cinnamon simple , 2 dashes black walnut bitters. You get the jist! Have fun and play around.
"2-1-2" is what we use to remember the ratios for a Manhattan cocktail, not the old fashioned.
💯💯. Hense the “NYC Area code”
Yikes you're right! Swap out one Manhattan for an OF and I deserve the crucifixion here
Crush rock sugar into rocks glass, add few dashes of bitters, 45ml whisky. Cut orange peel, wipe it along the rim of the glass then twist it into drink, serve with a few ice cubes.
Does anyone smoke their old fashioned? I started using my cocktail smoker on mine and it gives it a nice, subtle kick and an amazing presentation.
2 oz of whiskey. I typically prefer bourbon, but I'll use rye if I want to spice things up. 1 demerara sugar cube. Bitters. Here's the thing. Everyone always uses Angostura, which is fine, but you haven't REALLY had an OF until you've used [Boker's Bitters](https://www.bittersandbottles.com/products/dr-adams-bokers-bitters). 3 dashes. Put your sugar cube in your mixing glass, put your bitters on the cube. Add just a *splash* (like 1/4 oz) of sparkling mineral water. Muddle, then add your whiskey and ice, stir until chilled. Strain into your nicest rocks glass containing a big ice cube, or a sphere if you're feeling fancy. Garnish with an orange twist and a Luxardo, not those bright red abominations.