During the Prohibition era, strong flavorings such as Angostura bitters were used in cocktails to disguise the taste of illegally produced spirits, otherwise known as “moonshine.”–Ben Reed
LC An Old-Fashioned Old-Fashioned Note
Remember grandma ordering old-fashioned after old-fashioned each time the family would go out to dinner? (Uh, tell us that wasn’t just us…?!) If that memory is fairly recent—say, dating from the late ’50s or so—you probably also recall chuckling at poor grandma when you saw what was slid in front of her, given that many a bartender has mistakenly come to construe an old-fashioned as more fruit cocktail than cocktail, littered with orange slices and cherries and pineapple. All too often, what passes as an old-fashioned is an affront to the classic old-fashioned cocktail, which dates back to the early 1800s and started, quite simply, as a little sugar, a little water, a lot of rye whiskey, and a splash of bitters. (That was when the general equation for any cocktail was sugar, water, booze, and bitters. It was the inclusion of rye whiskey in particular that made this an old-fashioned as opposed to any other cocktail. Nowadays the water is often in the form of ice, so as not to dilute a fine rye whiskey. And bourbon drinkers, it’s permissible to swap that for rye here. Although as those wise boozers over at Esquire once said, “Cheap bourbon’s already sweet enough, and good bourbon doesn’t need any help going down.” Amen to that.) Anyways, the moral of this meandering story is that chances are your grandma was a tougher broad than you may have suspected given the unfortunate sham she was served in a rocks glass. We can only imagine the fury she felt at this counterfeit cocktail but was too ladylike to express. Any other old-fashioned questions? Direct them to our recipe tester, Sheri Codiana, whose old-fashioned-making prowess we bow to—and which you can benefit from when you read what she has to say in her comment beneath the recipe that follows.
Old-Fashioned Cocktail Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 1
- 1 sugar cube (or 1 teaspoon granulated sugar)
- 2 dashes Angostura bitters
- 2 ounces rye whiskey or bourbon
- Orange twist, for garnish
- 1. Muddle the sugar, bitters, and whiskey or bourbon together in a rocks glass. Add a cube or two of ice and stir. If desired, run the twist round the rim of the glass prior to garnishing.
- 2. Serve pronto.
Thirsty for more? Sip on these:
Testers ChoiceTesters Choice
Dec 04, 2012
Strong and delightful! I’ve never had a version so stripped-down, and boy, is it good. I’ve taken to making them with Iowa’s own Templeton Rye (we’re currently on the waiting list in hopes of getting another bottle in time for the holidays), but even brandy is good in this cocktail.
Old-Fashioned Cocktail Recipe © 2012 Ben Reed. Photo © 2012 William Lingwood. All rights reserved.