Classic Old-Fashioned Recipe

Bourbon: A type of American whiskey known for its rich, sweet flavor. Rye whiskey: An alternative to bourbon, offering a spicier, more robust flavor. Sugar cube: Provides the necessary sweetness to balance the drink. Angostura bitters: A concentrated bitters that adds aromatic complexity. Orange peel: Used as a garnish to add a hint of citrus aroma and flavor.

When muddling the sugar cube with bitters and a splash of water, ensure you use a gentle but firm pressure to fully dissolve the sugar. This will create a smooth base for your whiskey and help the flavors meld together seamlessly. Additionally, when garnishing with the orange peel, twist it over the glass to release the essential oils, adding a fragrant citrus note to your Old-Fashioned.

• bourbon - Substitute with brandy: Brandy offers a similar depth and warmth, making it a suitable alternative for the rich flavor of bourbon.

• rye whiskey - Substitute with scotch whisky: Scotch whisky provides a smoky and complex flavor profile that can complement the other ingredients in an Old-Fashioned.

• sugar cube - Substitute with simple syrup: Simple syrup dissolves more easily and evenly, ensuring a consistent sweetness throughout the drink.

• angostura bitters - Substitute with orange bitters: Orange bitters add a citrusy note that can enhance the overall flavor profile of the cocktail.

• orange peel - Substitute with lemon peel: Lemon peel provides a bright and zesty aroma, offering a refreshing twist to the traditional garnish.

• Store the bourbon or rye whiskey in a cool, dark place, away from direct sunlight to maintain its quality and flavor.
• Keep the sugar cubes in an airtight container to prevent them from absorbing moisture and clumping together.
• Store the angostura bitters in a cool, dark place, similar to the whiskey, to preserve its aromatic properties.
• For the orange peel, you can store whole oranges in the refrigerator's crisper drawer to keep them fresh for a longer period.
• If you have leftover orange peel, store it in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze the peels in a single layer on a baking sheet, then transfer them to a freezer-safe bag for longer storage.
• If you want to pre-make the sugar and bitters mixture, you can do so and store it in a small, airtight container in the refrigerator for up to a week. This can save time when preparing multiple drinks.
• When storing the prepared Classic Old-Fashioned, it's best to keep the components separate until ready to serve. This means storing the whiskey, sugar mixture, and orange peel individually.
• If you need to freeze the Classic Old-Fashioned, pour the mixed drink (without ice) into a freezer-safe container, leaving some space at the top for expansion. Seal tightly and freeze for up to a month. Thaw in the refrigerator before serving, and add fresh ice and garnish.

• Pour the leftover Old-Fashioned into a small saucepan.
• Heat over low heat, stirring gently to avoid burning the sugar.
• Once warmed, pour back into an old-fashioned glass.
• Add a fresh orange peel for garnish to revive the citrus aroma.
• Optionally, add a few fresh ice cubes to chill it slightly if it becomes too warm.

• Old-fashioned glass: A short, sturdy glass traditionally used for serving the Old-Fashioned cocktail.

• Muddler: A tool used to crush the sugar cube and mix it with bitters and water.

• Bar spoon: A long-handled spoon used for stirring the cocktail gently.

• Ice cubes: Used to chill the drink and slightly dilute the whiskey.

• Peeler: A tool to create a strip of orange peel for garnish.

Pre-measure ingredients: Measure out the whiskey, bitters, and sugar cubes ahead of time to streamline the process.

Use simple syrup: Substitute the sugar cube with simple syrup to save time on muddling.

Pre-cut garnishes: Prepare the orange peel garnish in advance and store it in an airtight container.

Batch preparation: If making multiple drinks, batch the whiskey and bitters in a pitcher to speed up the process.

Use quality ice: Have ice cubes ready to go, preferably large ones to slow dilution.