Old Fashioned Cocktail

Preparing a classic Old Fashioned cocktail involves simple components: a sugar cube saturated with bitters, whiskey, and an orange peel for garnish. This enduring drink dates back to the mid-19th century and continues to be a popular choice.

The Old Fashioned’s history resonates with contemporary drinkers. In the late 19th century, this cocktail was central to debates about evolving drink preferences, similar to discussions surrounding modern cocktail variations. The name “Old Fashioned” itself indicated its traditional nature even over a century ago.

The 1880s marked a significant expansion in American cocktail creation, with bartenders introducing new ingredients like curaçao, absinthe, various syrups, and fruit juices, which gained popularity. However, some patrons preferred simpler, more traditional drinks, viewing newer, complex concoctions less favorably. Following extensive discussions and publications, the drink became formally known as the “Old Fashioned,” with one of the earliest documented mentions under this name appearing in Theodore Proulx’s 1888 “The Bartender’s Manual” from Chapin & Gore in Chicago.

The Old Fashioned Today: Popularity and Variations

Cocktails often evolve, and the Old Fashioned, being one of the foundational mixed drinks, has seen numerous adaptations while the classic form endures.

Historically, rye whiskey was the common choice for the Old Fashioned, similar to the Manhattan. For a significant part of the 20th century, as the availability of rye decreased, bourbon became a popular alternative. While bourbon remains a widely used base, the resurgence of rye offers enthusiasts a chance to experience the drink with its traditional spirit. Many types of whiskey can be suitable for an Old Fashioned, making it a versatile cocktail for experimenting with different whiskey profiles.

The traditional Old Fashioned recipe emphasizes simplicity to highlight the chosen whiskey. Quality ingredients are considered key to a well-made Old Fashioned, with final adjustments often reflecting personal preference.

Choosing a Whiskey for an Old Fashioned: Rye, Bourbon, or Other Options

The Old Fashioned is designed to complement a chosen whiskey, adding sweetness, bitterness, and subtle fruit notes. Traditionalists may opt for rye whiskey, reflecting its historical usage. Bourbon is also a common and well-regarded base, having been a standard choice for many years. The additional ingredients are intended to balance and accentuate the character of the selected whiskey.

Customizing Your Old Fashioned: Tips and Variations

This recipe can be adapted in numerous ways. One can adhere to a traditional, minimalist preparation, explore contemporary variations, or adjust components to suit individual taste or the specific whiskey used. Methods such as muddling versus stirring, the optional addition of soda or fruit, or the use of syrup instead of sugar, provide avenues for personalization. The aim is to create an enjoyable drink through experimentation.

For many years, the Pendennis Club in Louisville, Kentucky, was often credited with creating the Old Fashioned. However, research, including that presented by David Wondrich in “Imbibe!”, indicates this attribution is likely incorrect. The club was established in 1881, whereas references to “old-fashioned cocktails” appeared in publications like the Chicago Tribune as early as 1880, with some less definitive mentions of similar drinks dating back to 1869.

The foundational formula for what became known as the Old Fashioned likely dates to the 1850s or potentially earlier. It typically consisted of a spirit (such as whiskey, brandy, or gin like Old Tom or genever), sugar (not typically syrup in early versions), and ice. The addition of bitters to such a mixture aligns with the earliest definitions of the term “cocktail.”

Wondrich’s research on the Old Fashioned also discusses the historical use of ice. Large format ice, such as spheres or two-inch cubes, is not a modern invention but rather saw a decline in use in American bars before experiencing a revival. A reference from 1899 indicates that establishments focused on quality cocktail preparation favored chilling Old Fashioneds with large ice, described as “‘perfect cubes about two inches square.'”

The use of large ice aligns with principles for chilling and controlling the dilution of spirits served neat or in cocktails. The widespread adoption of ice machines producing smaller, faster-melting ice pieces altered the preparation and dilution rate of such drinks for a period. For enthusiasts aiming to replicate traditional methods or manage dilution precisely, using large-format ice is often considered an important refinement. Whiskey stones are an alternative for chilling with no dilution.