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Old Fashioned Recipe-How do you make yours?

post #1 of 9
12/9/07 at 3:31pm
Thread Starter 
I am planning on mixing up some old fashions tonight. How do you guys make yours? I have seen some calling for an orange slice and some don't. I appreciate the ideas!!!
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post #2 of 9
12/9/07 at 4:36pm
It's my favorite cocktail (and probably the first) - here's the one I'm passionately devoted to: One-half section of orange (with skin), one Amarena Fabbri cherry. Muddle up. Add a little less than 1/2oz 1:1 simple syrup. Add ice. Add 1-1/2 oz. whiskey of your choice (Knob Creek and Makers' work for me). Add a few dashes your favorite bitters, stir. Enjoy! The original old-fashioned had no fruit, just bitters, whiskey and a little sugar syrup. Both ways are good, but I think fruit wins out in complexity if you have a quality cherry. ~ Huntsman
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post #3 of 9
12/9/07 at 6:18pm
I prefer the original recipes, as the focus is more on the whiskey.

Basically I always make it with ice, ~2 oz whiskey, a little sugar syrup, and two or three shakes of Angostura bitters....depending on how full the bottle is.
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post #4 of 9
12/19/07 at 5:47am
I love Old Fashioneds.

Here's how I make mine:

-1/2 tbsp liquid sugar solution
-1/4 tbsp Angostura bitters
-2 oversized shot glasses of rye
-Some ice cubes
-2 maraschino cherries
-1 orange slice

I can drink these all day
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post #5 of 9
12/19/07 at 6:15am
Can one keep simple syrup made up? I seem to remember making a batch and having it get moldy after a week or so in the fridge.
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post #6 of 9
12/20/07 at 12:02am
I think the problems are contamination-related. I made a batch about 6 mos. ago that seemed fine for two months, then it developed reddish 'veils' inside. Tossed. Made a new batch, and it seemed ok in the same time period. So I'm thinking I'll run a month or so, and ensuring I don't contaminate with spoons and such. ~ Huntsman
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post #7 of 9
12/20/07 at 2:50am
Quote:
Originally Posted by j View Post
Can one keep simple syrup made up? I seem to remember making a batch and having it get moldy after a week or so in the fridge.

You should be able to, they use it at some coffee shops and whatnot. I've been looking for a premade simple syrup but have never found anything, the closest thing I've found was some liquid Splenda sweetner type thing.
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post #8 of 9
4/17/09 at 3:21pm
Long-time bourbon drinker, but just made my first old-fashioned yesterday. Not 100% traditional, but it was good.

- tsp of brown sugar
- just enough seltzer water to dissolve the sugar
- couple dashes Peychaud bitters
- muddle with a tangerine peel
- ice (large cubes to prevent excessive melting)
- generous portion of Wild Turkey

It was great. Going to try one or two with a cigar some time this weekend
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post #9 of 9
4/17/09 at 5:39pm
It looks like OP is banned..? But to continue the conversation, Robert Hess suggests adding a small amount of vodka or grain alcohol to your homemade simple syrup to make it shelf stable. See this video at the 9:20 mark. (Incidently, he also has an entire episode devoted to the Old Fashioned).

I've also seen pre-made simple syrup at least at Williams Sonoma and Trader Joe's, but I can't bring myself to pay money for it.
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