The Old Fashioned Reimagined

The Old Fashioned is as deep-rooted as cocktails themselves—in fact, the earliest known description of a cocktail from the early 1800s is essentially just a recipe for an Old Fashioned: spirit, sugar, water (commonly in the form of ice), and bitters. The drink has been a popular choice for whisky fans and cocktail enthusiasts ever since its inception, but in more recent years, twists on the classic build have grown increasingly popular, giving this 19^th-century cocktail 21^st-century relevance.

“Both professional mixologists and casual drinkers appreciate the simplicity and elegance of this timeless cocktail, but because of its versatility bartenders have been able to add their own flare, which has expanded its allure,” notes Nikki McCutcheon, senior director of beverage for New York City-based Tao Group Hospitality. “I love that it can be as classic and simple or as extravagant and seasonal as you want to make it—its base recipe is a blank canvas you can be so creative with.”

But make sure to keep certain aspects of the original recipe intact, McCutcheon advises. “Always stir, never shake, and it’s also important to maintain the structure and integrity of the drink—it’s meant to be a booze-forward sipping cocktail, not over-diluted with mixers,” she says. And don’t forget that the main three ingredients—spirit, sugar element, and bitters—should always be present. “As long as you have those three components, there are endless possibilities to experiment with different whiskies, sweeteners, and bitters,” says Justin Rankin, beverage manager at The Katharine Brasserie & Bar in Winston-Salem, North Carolina. “With the bitters alone you can open up a huge world of flavors and completely transform the drink.”

Between Living And Dreaming

Nikki McCutcheon, senior director of beverage for New York City-based Tao Group Hospitality

• 2 oz. Suntory Toki blended Japanese whisky
• 1/4 oz. simple syrup
• 2 dashes The Japanese Bitters Co. Sakura bitters
• 2 dashes Angostura orange bitters
• Orange peel for garnish

Combine all ingredients in a rocks glass. Add a large ice cube, stir, and garnish with an orange peel, expressing the peel over the drink first.

Cereal Killer

Nikki McCutcheon, senior director of beverage for New York City-based Tao Group Hospitality

• 1 1/2 oz. Apple Jacks-infused Maker’s Mark (recipe below)
• 1/2 oz. Remy Martin VSOP cognac
• 1/4 oz. simple syrup
• 3 dashes Hella Cocktail Co. apple blossom bitters
• Orange peel for garnish

Stir all ingredients with ice in a mixing glass for approximately 30 revolutions. Strain into a rocks glass over a large ice cube, and garnish with an orange peel, expressing the peel over the drink first.

Apple Jacks-Infused Maker’s Mark

Combine the contents of 1 standard size (8.9 oz.) Apple Jacks cereal box with 1 liter Maker’s Mark and let infuse for 24 hours, then strain.

1929 - Cubism Old Fashioned

Sarah Kornegay, bartender at The Katherine Brasserie & Bar in Winston-Salem, North Carolina

• 1 1/2 oz. Blade and Bow bourbon
• 3/4 oz. orange juice
• 1/4 oz. Demerara syrup
• 1 Luxardo cherry
• 2 dashes Angostura bitters
• Orange peel for garnish

Add orange juice, syrup, cherry, and bitters in a large ice mold. Fill the ice mold the rest of the way with water and freeze. Once frozen, place cube in a rocks glass and pour bourbon over it. Garnish with an orange peel, expressing the peel over the drink first.

Chamomile Fields

John Ware, bar director at Forsythia in New York City

• 1 1/2 oz. Redemption rye
• 1/2 oz. Gualco Camomilla grappa-based chamomile liqueur
• 1/4 oz. Cardamaro amaro
• 1/4 oz. honey syrup
• 2 dashes Regans’ No. 6 orange bitters
• Orange peel for garnish

Combine all ingredients in a rocks glass. Add a large ice cube, stir briefly, and garnish with a lemon peel, expressing the peel over the drink first.

Fall Old Fashioned

Mike Liay, director of beverage for Minneapolis-based Jester Concepts

• 1 1/4 oz. Old Grand-Dad 100 bourbon
• 1/4 oz. Buffalo Trace bourbon
• 1/4 oz. Plymouth gin
• 1/4 oz. Laird’s straight apple brandy
• 1/4 oz. Demerara syrup
• 2 dashes Angostura bitters
• 1 dash Regans’ No. 6 orange bitters
• Orange peel for garnish

Stir all ingredients with ice in a mixing glass. Strain into a rocks glass over a large ice cube, and garnish with an orange peel, expressing the peel over the drink first.