Old Fashioned Cocktail Recipe

Few drinks capture that timeless simplicity quite like the Old Fashioned. It’s smooth, balanced, and honestly, you can whip one up at home with just a handful of ingredients.

You can mix a perfect Old Fashioned in minutes using classic ingredients and simple steps.

I love how this cocktail connects tradition with taste. Every sip brings out the warmth of whiskey, a little sweetness from the sugar, and that subtle hit of bitters.

You don’t need fancy tools or rare bottles—just a little care and the right balance. I’ll show you how I make it, what I use, and what flavors I expect.

Once you try it, you’ll get why this drink has stuck around for more than a century.

Old Fashioned Cocktail Recipe

Honestly, I like how the Old Fashioned keeps things simple—just whiskey, sugar, bitters, and ice. The focus stays on the spirit, whether you go with bourbon or rye, and those small details really make a difference in taste.

Equipment

• Rocks glass or an Old Fashioned glass for serving
• Mixing glass or sturdy container for stirring
• Bar spoon or teaspoon for mixing
• Muddler for crushing the sugar cube
• Jigger for measuring whiskey and bitters
• Peeler or knife for cutting an orange peel or twist
• Large ice cube or clear ice for slow dilution

I always reach for a heavy-bottomed rocks glass—it just feels right and keeps the drink cold longer. One big ice cube melts slowly, so the cocktail doesn’t get watered down too fast.

Ingredients

• 2 oz bourbon whiskey or rye whiskey (like Woodford Reserve or Maker’s Mark)
• 1 sugar cube or ½ tsp brown sugar (or ¼ oz simple syrup)
• 2–3 dashes Angostura bitters
• Optional: 1 dash orange bitters
• Orange peel or orange twist for garnish
• Optional: Cocktail cherry, maraschino cherry, or Luxardo cherry

I usually go with rye for a bit more spice, but bourbon makes the drink smoother and sweeter. Brown sugar gives a deeper note, while simple syrup just dissolves quicker.

Instructions

• Put the sugar cube in the rocks glass.
• Add bitters and a few drops of water.
• Muddle until the sugar dissolves.
• Pour in the whiskey and stir gently.
• Drop in a large ice cube or two smaller ice cubes.
• Stir again for about 20 seconds to chill everything down.
• Express the orange peel over the glass, rub the rim, and drop it in.
• If you like, add a cocktail cherry for a bit of extra sweetness.

I always stir instead of shaking—keeps the drink clear and smooth. The orange peel oils add aroma without drowning out the whiskey.

Notes

I learned the Old Fashioned goes way back to the Pendennis Club in Louisville, Kentucky, though I think earlier versions probably existed. Clear ice makes the drink look sharp and melts slower.

If I use rye whiskey, I get more spice; bourbon makes it rounder and softer. Adjusting the sugar and bitters shifts the balance, so you can tweak it to your taste.

Sometimes I skip the cherry if I’m in the mood for something drier. This classic cocktail sticks with me because it really lets the whiskey shine, instead of hiding it behind a bunch of mixers.

Tasting Notes

Every sip hits me with this mix of sweetness, bitterness, and warmth. The sugar cuts through the whiskey’s sharpness, and bitters bring in some depth.

I really notice how the flavors just sort of blend together—nothing takes over, which is nice.

The first thing I catch on the nose is that citrus aroma from the orange peel. It just perks up the whole drink.

When I finally taste it, those caramel and oak notes from the whiskey stand out.

I love how the ice melt slowly shifts the flavor. At first, the drink is bold and almost a little aggressive.

As the ice does its thing, everything mellows out and it gets much easier to sip.

Every now and then, I’ll switch up the bitters. Orange bitters make it a bit more fruity, but aromatic bitters? They bring in that spiced kick.

Even just a tiny change in bitters can totally tweak the balance.

The finish sticks around—warm and lingering. There’s this light sweetness left on my tongue, and a soft burn that’s a little reminder of the whiskey’s punch.