Old Fashioned

The Old Fashioned is the original cocktail. In 1803 The Farmers Cabinet published the first known definition of a cocktail as spirit, sugar, water, and bitters — which is exactly what an Old Fashioned is. The term "old-fashioned" emerged in the 1870s and 1880s when bartenders began adding embellishments like sweet vermouth and fruit to their whiskey cocktails. Customers who wanted the drink the traditional way started requesting an "old-fashioned whiskey cocktail" and the name stuck. The earliest written recipe appeared in 1888 from Theodore Proulx of Chicago. The drink is on the IBA Unforgettables list. The sugar cube is the original and traditional method. Demerara sugar is preferred — its molasses notes complement bourbon and rye better than white sugar. If using simple syrup instead, use a rich 2:1 syrup to avoid over-diluting the drink. Never shake an Old Fashioned — it is a stirred drink. Shaking aerates it and clouds the whiskey. One large ice cube dilutes the drink more slowly and keeps it colder longer than multiple small cubes. The orange peel is not optional — expressing the oils over the glass is what gives the drink its aromatic character. A maraschino cherry is a common modern garnish but is not part of the original recipe. The original Old Fashioned was made with rye whiskey, which was the dominant American whiskey of the 19th century. Bourbon became the standard through the 20th century — sweeter and rounder than rye, but equally valid. If you have access to a quality rye, try it — it changes the character of the drink significantly.