Fruit

Old Fashioned

February 20, 2013
5 Ratings
Photo by James Ransom
Author Notes

Still crazy good after all these years. Simple to make and goes down easy. —Erika Kotite

  • Makes 1
Ingredients
  • 1 sugar cube
  • 3 dashes Angostura bitters
  • Water
  • Orange peel
  • 2 ounces rye whiskey
  • Ice
In This Recipe
Directions
  1. Place sugar cube in bottom of a rocks glass. Add bitters and a splash of water.
  2. Crush sugar thoroughly with a wooden muddler or strong spoon, and then muddle with the orange peel to release some of its oils.
  3. Pour in the whiskey, place a few ice cubes in the glass, and stir until well chilled.
  4. Garnish with fresh orange peel, if desired.

See what other Food52ers are saying.

  • Ron Richards
    Ron Richards
  • Frank
    Frank
  • Daniel Laurita
    Daniel Laurita
  • Mark Kidman
    Mark Kidman
  • TasteofOregon
    TasteofOregon
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota

11 Reviews

Ron R. February 19, 2020
I make similar at home. Though no sugar. Instead of use a 1/2 shot of Monin cinnamon syrup. And sometimes Aztec or Mole bitters. So smooth. Then Burn a little flame under the orange peel to release oils for the twist.
 
Frank September 21, 2014
The trick to this drink is the proper dilution of the ice in the drink and…wait for it…IT TAKES TIME. You should pour the Rye or Bourbon in X3 steps and add ice as you go while stirring all the time. The whole thing should take at least 5mins and you can drag it to 10mins with using really big cubes of ice. (if the outside of the glass does not become a bit frosty, you are doing it to fast. The favours need time to blend together so it's not just a Rye on the rocks! I can't stress this enough. This drink was first done in New Orleans in the late 1800's and people had the time to do the important things right then. Do you your self a favour and take the time to stir this drink to perfection and it will reward you with one of the best concoction there is. It hasn't become a classic for nothing. Trust history!…and Don Draper if you have to…
 
essbee September 27, 2014
Thank you!
 
murphzilla February 2, 2014
I agree with Daniel, muddle the fruit!
 
Daniel L. April 6, 2013
you must mull the fruit in the classic recipe not just garnish with it
 
Jeremy S. May 14, 2013
You could not be more wrong.
 
KatieF February 11, 2014
Agreed! No cherries or orange slices please, makes it way too sweet! Although, I do like muddling the orange (or lemon) peel a bit to better bring out the citrus.
 
Mark K. March 7, 2013
I tried it with a premium rum and it was also fantastic (Ron Zacapa 23). It was equally horrible with Single Malt Scotch (Ardbeg 10). Going to give vodka a try - apparently allows the bitters to really shine, maybe add Angostura Orange Bitters as well?
 
Nick R. April 12, 2013
Yes Ardbeg would not work at all given it's heavy , heavy smoke. Ardbeg is perfect for floating on top of a Penicillin though.
 
Mark K. April 12, 2013
Thanks Nick R. Looked up the Penicillin and it looks like I'm going to buy some more ginger!
 
TasteofOregon February 21, 2013
Everybody likes an old fashioned girl!