Hey everyone! I realize the E.H. Taylor is quite pricey - it's gone up significantly in recent days (I can't even find it anymore). Just a quick note that you do not have to use this; use your favorite bourbon/whiskey (Very Old Barton is an affordable higher proof alternative). You do want a relatively decent spirit as it is a simple cocktail, but use what works for you! Your drink, your bottle, your choice. Cheers 🥃😊✌️
Yep, just checked it out on line here in Australia & it's $299 a bottle. Wow.... might try a different one! Thanks for sharing, just got a new subscriber.
As someone who also loves to use EHT Small Batch in old fashioneds, John J Bowman Single Barrel is a nice substitute and may be easier to find for a lot of people. It's not any cheaper ($50 where I'm at compared to $45 for the EHT), but it tastes pretty close to EHT and the other Buffalo Trace mash bill #1 stuff.
I have found that "loud" spirits make better foundations for cocktails, rather than spirits that are easy to sip. E H Taylor is a very nice sipper all on its own; I would expect it to deflate a bit adding even unrefined sugar. I find reliable success using spirits that are at least a bit rough to sip on their own, and when combined into a cocktail, calm down nicely just enough to support the cocktail.
I picked up a bottle a Stagg Jr when I was was working in MS and saw it on the shelf in a hole in the wall liqueur store. It is 132.3 proof aka 66.15% abv and it was horrible, meaty, and musky when I tried to sip it and and did not do well with water. I looked up what to use it for and found an old fashioned as the only suggestion. This whiskey makes the best old fashioned I have ever had, big bold, and full of flavor. i luckily found another bottle as a backup, but my favorite cocktail bourbon is Evan Williams Bottled in Bond 100 proof which I recently saw on sale for $12.98 in PA, but can normally be found for around $16. It is a tasty bourbon and I would definitely pay double it's asking price, it is great also for a whiskey sour.
I was at a bar once, and I heard an older gentleman order an old fashioned. While waiting, he looked straight at me and said "I'm so old, when I first started drinking, these were just called fashioned's". I'll never forget that joke.
I’m old enough to use this joke, and I shall. I’m lounging on my sofa, in pain, having just had some fairly invasive and very painful surgery. (Nothing serious, just fixing a broken nose and deviated septum) but I’m on a Caribbean cruise in less than a month and I shall be drinking lots . I will definitely use this joke.
I've been experimenting with the Old Fashioned lately and what I've found taste the best for me is replacing the sugar cube or demerara with a bar spoon of pure maple syrup. The sweet maple notes with the bourbon is absolutely incredible and now my preferred old fashioned.
Enjoying one now, followed your recipe to the letter, including made my own Demerara syrup. Best old fashioned I’ve ever had. Seriously. Thanks Anders, a home run!
That's a Victorian era old lady rule that people shouldn't drink until 5pm. It only applies to us if we are drinking with the Queen of England or Barbara Bush. Bet even the queen of England had a fifth of good Irish whiskey or brandy in her desk drawer that she pulled out at noon tea time.
I work at a gym with a bar. We are limited with certain items but i like to use woodford 2oz, 4 bitters, a lil bit of cherry syrup and some agave, ofc orange zest.
My absolute favorite drink ever!! I used to drink Scotch, then moved to Islays, after I met bourbon have not looked back. I was not a fan of cocktails but have finally realized there's a better world out there. Still enjoy my bourbon neat por on the rocks. Got into mixing and it has been a huge success at family events! Cheers and keep up the excellent weekly videos. My wife is a true follower and got hooked a few friends as well😂
I started asking for Old Fashions back in late 2019 when out for the evening with my wife - who prefers a good Chardonnay or a Gin and Tonic - then Covid hit and we were stuck at home - then I had to try to recreate what I would get when out at a good bar. Have experimented with a number of whiskeys, bourbons, and rye. Tried a variety of sugars, ice, oranges, cherries, and bitters. Finally settled on Four Roses for my bourbon. I make my own simple syrup with organic cane sugar - 2 parts - one part water, and once it has simmered for 15 minutes I add in orange peels to get a small flavor of orange in my simple syrup. Let that simmer for 15-20 minutes - then strain into a bottle - cap it and put it in the fridge. I use Angostura bitters - just two shakes - and the Luxardo cherries. I do muddle the simple syrup with the bitters and the cherries - add my block ice and pour the bourbon over the ice - stir to get it good and cold and sip away. Great job explaining the technique and why each step is important to get it right. And appreciate that you urge us to experiment - since we all have different tastes and what makes a great drink is purely up to who is drinking.
I had a rep in Chicago 25 years ago. Gil was his name, and he and his wife were two of the best people I ever knew, both of them in their 70s and both gone now. But Gil made a great Manhattan! Cheers to you both.
Love your channel Anders and have spread the word to my friends. My wife and I were staying at the Herrington Inn & Spa (Geneva IL) and they served what they called "The Oldest Old Fashion" and it is awesome. They gave me the recipe: 2 oz Bullet Bourbon, 3/4 oz Helgolander Dampfwerk & 4 dashes Orange bitters. The Helgolander Dampfwerk liqueur replaces the sugar (it is both sweet and provides a bitterness) and just makes the drink. It just amazes me how the bitters change a drink. Garnish was an orange slice and cherry. After a major effort to find the liqueur I am now making these at home and can't recommend this version enough. Keep up the posts, I really enjoy your presentations.
Crazy how i went from slinging drinks as a bartender in a sports bar to really appreciating the art of creating a cocktail.i love a good old fashioned! tonight i went out and i ordered one ..i got a glass full of ice and whisky lol yours look amazing cant wait to try this
So I’m new to bartending and I thought going to the clubs was going to be my go to but this is effing amazing!!!! It’s a craft and I’m starting to love it even more!!!!!
Anders, thank you for this video. I grew up in a Scots Irish family where Whiskey, or (Whisky if you asked my grandmother) was a bit of a religion. And when I came of age, we drank it neat and as kind of a tradition obsessed guy, I never really deviated from that. I'm 52 now and a writer and do a bit of traveling and the idea of having a go to cocktail intrigues me. Your explanations and reasonings for your choices made all the difference for me and I am going to give this one a try, both here at home and next time I am out. Thanks again and I will pop back to let you know what I think.
I have whisky in both forms, and both are amazing. Just don't use your fancy single cask / single malts for Old Fashioneds. The subtleties of a fine whisky will get dampened, but a high quality blend is perfect. (Low quality whisky is never worth it. ;) Also, although my primary drink is an amazing single malt, when I go for an old fashioned, I prefer a bourbon.
Your grandmother was spot-on and knew what she was talking about. Whisky (no 'e') is reserved for proper Scotch, especially the unimprovable single malts, i.e. the best spirit on the planet. "Whiskey" (with a 'e') is reserved for all those lesser spirits that are from anywhere but Scotland.
Maple syrup and black walnut bitters, with either bourbon or rum as your spirit. Soooo delicious. I'd imagine that orange would go great with it as well!
Just hit my recommended today. Personal favorite old fashioned recently is Smith & Cross rum, Angostura, and honey syrup. Go heavy on the Angostura. Smith & Cross is a Jamaican style rum and the funky ripe banana aroma/flavor of the rum really appreciates being rounded out with some sweetness and bitterness. Like spiced banana bread in a glass, but in the cleanest possible way.
I’ve got a decent little selection of rum at this point (including Smith&Cross as well as Appleton Estate) and will have to give it a try. Can’t say I had too much of an appreciation for good rum until my Jamaican roommate in college gifted me a great little bottle. Love love love the banana funk it can offer and it is essential in the Tiki realm. I’m a rye & bourbon man at heart but I’ve never met a cocktail I didn’t like and Mai Tai’s, Painkillers, etc. are always welcome escapes for me.
Stirring with a little orange wedge, the rich syrup and more bitters has made this my go-to cocktail. I always land back on this recipe. Actually thats daily. might have a problem. Thanks anders.
My fav variation of Old Fashioned: Rye + Quantreau (or Triple Sec if not available) + Angostura Bitters. Perfection. The Quantreau (or triple sec) takes the sugar+orange role, and it's easy and delicious.
I work at a fancy Alcohol retailer and I begged my manager for a week to let me buy one of our 3 bottles of E.H. Taylor small batch. We usually allocate them for our big accounts but I think he got tired of hearing me talk about it and let me buy it!!! Thanks for the recipe :)
the orange wedge really interesting touch, with NO muddle, have to try that. i always use some orange bitters with the angostura so i get my orange that way, plus i prefer lemon peel to orange so i never have an orange wedge available....ill add the wedge next time instead of orange bitters and see what happens. The high end bourbon or rye for the O.F is crucial, especially bonded or overproof like Col. Taylor. The O.F. is all about bring out the flavor of the spirit, not disguising it - well done.
I was recently at a restaurant that has a bar. Apparently the "bartender" was actually not a bartender. She was a waitress who was taught how to make the items from the drinks menu. I ordered an old fashioned, and had to teach them how to make it. I just showed them this video. It turned out great, and they learned a new cocktail.
I mean that's what a bartender is. You don't have to be like this guy and transform your whole persona, clothes, tattoos, and facial hair to look like a typical hipster bartender. Just RUclips some drinks recipes and give it a shot with some friends.
Watching in 2021 and I see him make an old fashioned with EH Taylor and my heart is skipping beats 😂 Great stuff none the less man! Those bottles are going for hundreds of dollars on the secondary market
This looks so good. I usually squeeze orange peel and put it into the glass at the end before I stir. This is the first time I've seen a chunk of orange being used, interesting.
So after trying a Manhattan, for possibly the first time (and I'm 60 years old!) I made an old fashioned like the rest of the world drinks it. I live my Wisconsin old fashioned (brandy, sour, usually with orange and cherry but lately tried with olives and pickled mushrooms, and it's intriguing!) Anyway. I used Evan Williams black label bourbon because you recommended it as a good bang for the buck bourbon for mixed drinks. I didn't have simple syrup, but I used brown sugar to kind of get the demararra taste. A good size orange wedge, squeezed a bit but not muddled. I have a less expensive bitters, a Wisconsin based one called Forest floor. It seems to be an Angustura knock off. So this is a low rent old fashioned, but still pretty tasty! Stronger than I'm used to, missing my Squirt floater, but good! Now to decide what cocktail to try next, but in yhink I'll have to save it for another night!
I've had good luck using agave syrup for the sweetener, and I've even used maple syrup during the winter months for an interesting flavor. Ryes work well for these too. I've also gotten in the habit of using a dash or two of Fee Brothers orange bitters instead of the orange slice since it gives that very nice orange kick while keeping the drink totally clear and un-clouded.
I used to use just maple and recently tried raw organic agave nectar. It surprised me and was much better than I was expecting. Another tool in my arsenal.
I’ll tell you what revolutionizes the Old Fashioned: Black Walnut Bitters. I went on my honeymoon last year to Alaska and I went to a fancy restaurant. It was a slow night so the bartender came over to our table personally to ask about drinks. My go to is an Old Fashioned, so I asked for one. She asked if I had any nut allergies which I thought was weird. She brought our drinks and I told her it was the best Old Fashioned I’d ever had. She revealed her Black walnut bitters secret to me and now I don’t drink them at home any other way. But it’s rare I find a bars that carries the bitters
I live in Kentucky and the best Walnut bitters EVER is Jeptha Creed Ne’Oublie Walnut Bitters. You can order them online at the Jeptha Creed site. Their bourbon is not my fave but those bitters are superb.
Been making old fashions for 42 years.. taught by old timer. For most applications large ice isn't possible and not even thought of when the old fashioned was invented. Simple syrup is almost always the way to go, we always muddled the fruit (orange slice and cherry) with the bitters on top after putting simple syrup in the glass. Top with ice fill with whisky, serve. Never ever had a complaint, but did receive many compliments.
It definitely taste better when muddled with raw sugar cubes, you're cheating yourself. I do muddled the orange n cherry with the sugar cube, that's does enhance the flavor
“That’s the way we’ve always done it” is literally the worst reason for doing it that way. And Demerara syrup is the way to go because it’s thicker than simple syrup (2 parts sugar to 1 part water as opposed to simple which is even parts) so it maintains the consistency of the drink better. Also, Imo cherries are for manhattans not old fashioned, but if you are gonna use it never ever muddle it- you shouldn’t need that much fruit to cover up the taste of a poorly made cocktail
@@johnfudge8393 well the name of the drink is literally old fashion. And it’s one of the oldest cocktails which means you should probably make it traditionally to make it the “right way”, the rest are just variations
My family recepie is a completly different story, we mix two teaspoons of white sugar, with a little of marrasquino cherry syrup, four Angostura dashes, ice cubes, 2 oz of bourbon and on the top we put two orange wedges and a marrasquino cherry. We serve it with two cut straws and with them we smash and mix everything, having an explotion of delicious flavors. We just love it.
Wow, I watch every one of Ander's videos for 2 years and it started with this one.. and the fact that it has 1.5mil+ views in June 2022 is just awesome. Congrats Anders! (now to go make an Old Fashioned)
Anders, lately, instead of sugar or simple syrup, I've been using the ginger syrup that I learned how to make from your channel, and frankly, it's my new favorite Old Fashioned
I’ve tried the Old fashioneds out at bars & restaurants & have never cared for them. I like your instructions & recipe better. I don’t like to mess up good bourbon with a lot of other ingredients. My favorite drink when I’m in the mood for good bourbon. Cheers, Tony
Made a few today for a friend and my wife. Used Buffalo Trace , and it was delicious. This channel has been a revelation for me, and has reawakened my desire to create tasty cocktails. Thank you
Brandy Old Fashioned’s are a Wisconsin staple. The crazy part is Wisconsin drinks more brandy (amongst other libations) more than any state in the union. Had to show a bartender in Seattle how we make them here in Wisconsin. He loved it!!! Great channel!!!
For some reason everyone started muddling the orange in cherry. I hear it happened in the 90s when TGIF style bars started getting more popular. They shifted all these drinks making them more sweet
Got suggested this video after subscribing to your channel for the last year or so (I guess I'm running out of backlog!) and I gotta say, this is still a really high quality video, but you can tell that you've been evolving and improving over time! You still maintain the conversational flow you see here, but it's so much more polished, and paced well. Keep up the great work!
I made one out of Red Label the other day because that was all I had left. But i discovered that a smokey old fashioned tastes fantastic. Well worth a try
Regular at home enjoyer of alcohol. I use Demerara cubes but I like the idea of making it a syrup. Also the stirring with a small piece of orange as opposed to only expressing the oils and using a peel. Trying this recipe right now
My wife isn't a whiskey or bourbon fan (although I definitely am), so I started making Calvados Old Fashioneds a while back. I use Angostura Orange bitters and a lighter sugar syrup - delicious and well worth a try.
The best Old Fashioned I've ever had was in The Fairmont Hotel in Montreal, Canada. They used a mix of Barbados Rum and Bourbon (plus simple syrup & bitters). Absolutely fantastic. Had 3 before I knew what hit me lol. Definitely interested in trying it with your simple syrup.
.25 oz of syrup equals 1.5 teaspoons. Old Fashioned is a fairly sweet cocktail. I prefer 2 teaspoons of rich (double) sugar syrup plus a half teaspoon of cherry syrup from the jar and the bitters. Finally, I add a dash of Cointreau to add the orange flavor. Many people twist the orange peel over the cocktail but that adds an acidic, harsh taste. So I either skip the orange peel or just put it in without the twist. My version is sweeter (more sugar syrup, cherry juice and the sweetness of the Cointreau) but over a huge rock of ice it's really delicious. Oh and because mine is pretty sweet, it's not so important to use top shelf bourbon. I use a good $30, low rye bourbon.
my old-fashioned secret is to use luxardo maraschino cherries (1 cherry, and a small spoon of the preserved syrup) as the sweetener. gives an amazing rich, fruity flavor to the cocktail and the boubon-cherry flavor combination is sublime. I encourage everyone reading this comment to track down a jar of Luxardo cherries and try it out. They make incredible ice cream also.
I had an old fashioned made for me at a bourbon distillery and this is exactly how they made it. Probably not the most traditional, but the best! I've tried it with rye and bourbon and they're both delicious!
I made about 30 old fashions the other night with added maple syrup (for the holiday boost) and this is almost the exact recipe i used, I do like to add just a splash of soda though. I also never pulverise, I just muddle for the juice and essence.
I have made a hundred old-fashioneds and always felt it wasn't quite right. Not as good as it was supposed to be. Your recipe is IT!!! Totally awesome and completely satisfying!! I love it! It's all the tweaks and subtle details that make the difference. Thank you, Anders!
This guy knows what he's doing. I do like the classic sugar cube method, but I'm glad he acknowledges how it makes for a drink that gets sweeter as you get to the bottom; for me that's actually a pleasant quality of the drink when made with the cube instead of a syrup. Great recipe though, it's all about the simplicity of enjoying quality ingredients.
I’m new to bartending and I gotta say thank you for the video, this helped me so much!!!! I thought going to the clubs to work was my go to but this is a craft and I’m honestly falling in love with it!!!!! Thank you for the info!!!!!!
Yes, I use two dashes of regular Angostura and two dashes of the orange. I usually dont have orange wedges or peels around so this works perfectly for me.
Stumbled across this well past its posting, but great video (one among many on your channel)!! If suggestions are alright, I have two variations on an Old Fashioned I rotate between that I highly recommend: Richer/heavier flavor profile (rye base): 2oz Rittenhouse rye whisky 1/4 - 1/2oz rich demerara syrup (depending on how spirit-forward you prefer) 4-5 dashes walnut bitters Orange peel zest (if possible, expressed through a match for some smokiness with the citrus) Lighter profile (bourbon base): 2oz Four Roses bourbon 1/4 - 1/2oz rich simple syrup 4-5 dashes cherry bitters Orange peel zest
smoking the glass adds a whole new level of flavors in my opinion.... love the syrup idea..I'm going to give that a try. Love the channel btw, we're going to put many of these cocktails to the taste test
My favorite and go-to cocktail. I recently started trying higher proof Bourbons and enjoy the cocktail even more now. Fantastic content and entertainment. Thanks for all the great videos. Definitely deserving of way more subs. Cheers!
As someone who has collected/drank bourbon for a while and consider myself well versed in whiskey, I primarily watched this to see what you chose. Very good choice. Although I prefer a high rye bourbon for old an fashioned
@@jennasimms2721 I agree, but I like it for both. There's a very famous dive/whiskey bar in my city and long ago when I went there the first time I asked the bartender what her favorite rye was for an old fashioned and she said Old Overholt. She also used Carpano or something similar for the vermouth rather than the typical Cinzano or whatever. Best Manhattans ever.
This definitely one of my go to drinks, but a couple of days ago I watched your rusty nail cocktail video and I'm really enjoying that drink. So simple and so good, but yeah the old fashion is great.
This is the old fashioned I make and order now. I've had so many variations from so many bars - one made it with club soda(?!?!). And the book is great, too!
I only just commented on this video a moment ago and I addressed this very thing: an Old-Fashioned is how I judge the bar and their bartenders. If you add club soda (or water!) to my Old-Fashioned . . . we're gonna fight.
I've been interested in trying an Old Fashioned ever since I got into whiskey about a year ago (I'm 21, legal age for spirits is 20 here). I got to order one at a bar I visited a week ago, the bartender made it the traditional way and used Monkey Shoulder as the whiskey of choice. I have to say it was a great drink!
Oh using scotch is my favourite way too cause I’m Scottish and it’s what I grew up with. Bourbon is sweet already especially with the sugar so scotch whiskey actually cuts through the sweetness and let’s the whiskey shine through.
I’ve been using this recipe for a while and I love it. My dad is a big Old Fashioned fan so I made him one and got him hooked. I told him to watch this video to make his own and then he told all his friends. It’s a massive chain reaction.
I adore Old Fashioned so much. For some reason in Ireland, a lot of places don't stock Angoustura bitters and only have the Peychaud's which is still good but is a very different experience.
That looks like an excellent Old Fashioned. My only comment...I would never use such a high end bourbon in a cocktail where you add sugar, bitters, and citrus. I would save that bourbon for sipping neat at room temperature, or neat over a large ice cube. Use much less expensive (yet good quality) bourbon for the cocktail, such as Makers or Bulleit.
Anything higher than 90 proof bourbon really needs to open up with a touch of water regardless if you’re going to drink it neat or not so that your palate can get passed that alcohol. That’s exactly why using a simple with a good high proof makes sense.
Mr. Anders, It is a pleasure seeing your videos; I really enjoy them. I also tried my own Old Fashioned recipe, not sure if someone has already tried something similar, for now I name it New Canadian Fashioned. 2 oz. Bourbon 1 oz. Fire Ball 0.25 oz. Maple syrup 4 dashes of Angostura bitters I also smoke the ice before pouring the mix, and for garnish Orange peel. Let me know if you try it. THKs
That's my favorite cocktail; it is very easy to make and can be varied with different bitters or a squeeze of orange. Second it lasts a long time and really brings out the layers of flavor in a bourbon over the time you sip it. And the dark golden brown color is just to pretty. I use brown sugar and a tiny splash of water for mine, just cause I have that around anyways. For the bourbon I like "Woodford Reserve"; don't like it pure, but in the old fashioned the caramel notes I get with the brown sugar are just delicious.
I just came across this video and am enjoying one made the same way you described... I made the syrup with light brown sugar, Angostura bitters, Woodford Reserve, and one of those little 'Halos' oranges (which had been sitting around a while so I could call them 'aged'). This one is great, but I'm looking forward to trying one with maple syrup.
I'm pretty ancient, so I put an orange slice, a maraschino cherry, simple syrup (I graduated from sugar cubes many years ago now) and bitters in the glass, and go to town with a muddler. Wild Turkey 101 is my favorite for an Old Fashioned so in it goes, quick stir and top up with ice. However, watching you build the drink in the bar glass and then pour it over rocks is making me re-evaluate my technique. Anyway, great video as usual.
Made a few Old Fashioned's last weekend using your recipe. I substituted Buffalo Trace for your bourbon. What a drink! My wife loved it as well. I'm finding I'm very partial to bourbons - it's becoming my alcohol of choice. Thank you for your content.
First drink I've made personally through your recipe and damn it was great. Started making it a few minutes from midnight and lifted the glass to Cheers with family right at 2023. Thanks 🎉
The traditional drink on Day 1, maybe Day 2 of our yearly Algonquin Park canoe/portage route. So good in the backwoods. Day 1 we have ice!!! "What could possibly go wrong with an Old Fashioned?|" Thanks Jim Backus!!!
Weird, I thought that was a given for everyone who knows even the basics. I feel like I can tell when I don't do it for some reason. Like when I've experimented with alternative citrus choices and didn't wipe the rim because I used a wedge in the glass or something. YOU MUST RIM THE GLASS!!!
Hey everyone! I realize the E.H. Taylor is quite pricey - it's gone up significantly in recent days (I can't even find it anymore). Just a quick note that you do not have to use this; use your favorite bourbon/whiskey (Very Old Barton is an affordable higher proof alternative). You do want a relatively decent spirit as it is a simple cocktail, but use what works for you! Your drink, your bottle, your choice. Cheers 🥃😊✌️
Yep, just checked it out on line here in Australia & it's $299 a bottle. Wow.... might try a different one! Thanks for sharing, just got a new subscriber.
As someone who also loves to use EHT Small Batch in old fashioneds, John J Bowman Single Barrel is a nice substitute and may be easier to find for a lot of people. It's not any cheaper ($50 where I'm at compared to $45 for the EHT), but it tastes pretty close to EHT and the other Buffalo Trace mash bill #1 stuff.
I have found that "loud" spirits make better foundations for cocktails, rather than spirits that are easy to sip. E H Taylor is a very nice sipper all on its own; I would expect it to deflate a bit adding even unrefined sugar. I find reliable success using spirits that are at least a bit rough to sip on their own, and when combined into a cocktail, calm down nicely just enough to support the cocktail.
I picked up a bottle a Stagg Jr when I was was working in MS and saw it on the shelf in a hole in the wall liqueur store. It is 132.3 proof aka 66.15% abv and it was horrible, meaty, and musky when I tried to sip it and and did not do well with water. I looked up what to use it for and found an old fashioned as the only suggestion. This whiskey makes the best old fashioned I have ever had, big bold, and full of flavor. i luckily found another bottle as a backup, but my favorite cocktail bourbon is Evan Williams Bottled in Bond 100 proof which I recently saw on sale for $12.98 in PA, but can normally be found for around $16. It is a tasty bourbon and I would definitely pay double it's asking price, it is great also for a whiskey sour.
@@lelenbates3367 Anyone who uses Evan Williams Bottled in Bond is okay by me. One of the best values in bourbon along with Wild Turkey 101
I was at a bar once, and I heard an older gentleman order an old fashioned. While waiting, he looked straight at me and said "I'm so old, when I first started drinking, these were just called fashioned's". I'll never forget that joke.
I cannot wait to use this on younger folks when I get old
Hilarious😂
Genius. Still laughing.
I’m old enough to use this joke, and I shall.
I’m lounging on my sofa, in pain, having just had some fairly invasive and very painful surgery. (Nothing serious, just fixing a broken nose and deviated septum) but I’m on a Caribbean cruise in less than a month and I shall be drinking lots . I will definitely use this joke.
That joke is as old as the drink itself.
Mind you, I’m not complaining; I love me a classic joke.
I don't even drink alcohol, but I love passionate people on RUclips sharing their knowledge and passion.
I've been experimenting with the Old Fashioned lately and what I've found taste the best for me is replacing the sugar cube or demerara with a bar spoon of pure maple syrup. The sweet maple notes with the bourbon is absolutely incredible and now my preferred old fashioned.
Alex...
THAT is a great idea!
Maple syrup is exactly what I was taught at my first bar job, and if you have a smoke gun I can’t recommend it enough
I have to try that cause I don't make cocktails often enough to go around making batches of simple syrup
Going home to try this right now.
I’ve used maple syrup that’s been aged in bourbon barrels.
Enjoying one now, followed your recipe to the letter, including made my own Demerara syrup. Best old fashioned I’ve ever had. Seriously. Thanks Anders, a home run!
It simply does not get better than this!! the Demerara syrup ( rich ) makes perfection!
Got fixated on the clock in the background.
Stuck at 5, because 'it's always 5 o'clock somewhere'
Nice touch.
Subbed.
What does it mean ?
@@meshiemeshmesh People usually start drinking after 5pm. The clock is stuck at 5, meaning, it's always time to drink.
good catch haha
That's a Victorian era old lady rule that people shouldn't drink until 5pm. It only applies to us if we are drinking with the Queen of England or Barbara Bush. Bet even the queen of England had a fifth of good Irish whiskey or brandy in her desk drawer that she pulled out at noon tea time.
I googled "old fashion" and this was the 3rd recommended option. I love that this channel has grown so well!
I like this channel because you explain WHY you do each step and include each ingredient. Really makes the video very informative!
I love a great Old Fashioned! I personally make it differently. I use orange bitters, maple syrup and Makers Mark 46 ! 🔥🔥🔥
I just bought a bottle of Makers Mark 46 today. Going to be opening it up tomorrow and trying this.
@@jasonm1061 how was it
Love using maple syrup on my old fashioned !!
Same, I use Crown Bourbon Barrel-Aged Maple Syrup and it’s still sweet but really enhances my whisky old fashioned
I don't like Maker's Mark, I prefer Bulleit. But I always use orange bitters and just started using maple syrup, too. Soooo good.
I want one
You must try it. This and Boston Sour is the best ever!!! I think.
@@leahanderson1576 anything from Beantown Blows!
I just had 4
Same. 🙂
"I wAnT oNe"
I work at a gym with a bar. We are limited with certain items but i like to use woodford 2oz, 4 bitters, a lil bit of cherry syrup and some agave, ofc orange zest.
I had a little party tonight and used this exact recipe. 100% of my guests who had the old fashioned said it was the best they'd ever had.
A drink for any occasion! I could see someone drinking one at breakfast and wouldn’t bat an eye, because I’d be drinking one too.
My absolute favorite drink ever!! I used to drink Scotch, then moved to Islays, after I met bourbon have not looked back. I was not a fan of cocktails but have finally realized there's a better world out there. Still enjoy my bourbon neat por on the rocks. Got into mixing and it has been a huge success at family events! Cheers and keep up the excellent weekly videos. My wife is a true follower and got hooked a few friends as well😂
I started asking for Old Fashions back in late 2019 when out for the evening with my wife - who prefers a good Chardonnay or a Gin and Tonic - then Covid hit and we were stuck at home - then I had to try to recreate what I would get when out at a good bar. Have experimented with a number of whiskeys, bourbons, and rye. Tried a variety of sugars, ice, oranges, cherries, and bitters. Finally settled on Four Roses for my bourbon. I make my own simple syrup with organic cane sugar - 2 parts - one part water, and once it has simmered for 15 minutes I add in orange peels to get a small flavor of orange in my simple syrup. Let that simmer for 15-20 minutes - then strain into a bottle - cap it and put it in the fridge. I use Angostura bitters - just two shakes - and the Luxardo cherries. I do muddle the simple syrup with the bitters and the cherries - add my block ice and pour the bourbon over the ice - stir to get it good and cold and sip away. Great job explaining the technique and why each step is important to get it right. And appreciate that you urge us to experiment - since we all have different tastes and what makes a great drink is purely up to who is drinking.
Thanks for sharing your recipe! Gonna make it for Father's Day!
@@JoelyPera Good luck - let me know how it turns out. Drink well.
Thanks, Tom! Love the recipe and your process. Cheers!
I like this method and will try it, thank you!
Also, I cannot even think of having an Old Fashioned or Manhattan without Luxardo cherries..
The orange syrup is a nice touch. Well done.
I had a rep in Chicago 25 years ago. Gil was his name, and he and his wife were two of the best people I ever knew, both of them in their 70s and both gone now. But Gil made a great Manhattan! Cheers to you both.
I use maple syrup in place of the sugar cube. Knob Creek is my personal favorite bourbon to use.
I could see that as long as its real maple syrup and not maple flavoured corn syrup.
@@Saphire_Throated_Carpenter_Ant Absolutely.
That demerara syrup has me wondering if Molasses would be good...
@@AM-hf9kk ooo that's a good idea.
That sounds really good! I've been thinking of using ginger syrup to add a bit of a twist in the flavour
A favorite of my grandfather. He only used Makers Mark and won over my Dad and my uncles. Cheers and thanks.
As a bourbon drinker, this is my favorite cocktail. Adding a Luxardo cherry (or two) really puts it over the top! :)
yup! always two cherries for me also!
Love your channel Anders and have spread the word to my friends. My wife and I were staying at the Herrington Inn & Spa (Geneva IL) and they served what they called "The Oldest Old Fashion" and it is awesome. They gave me the recipe: 2 oz Bullet Bourbon, 3/4 oz Helgolander Dampfwerk & 4 dashes Orange bitters. The Helgolander Dampfwerk liqueur replaces the sugar (it is both sweet and provides a bitterness) and just makes the drink. It just amazes me how the bitters change a drink. Garnish was an orange slice and cherry. After a major effort to find the liqueur I am now making these at home and can't recommend this version enough. Keep up the posts, I really enjoy your presentations.
I made one with a spoon Demerara-Sugar, three dashes Angostura and 80 ml Rum. I like it.
Crazy how i went from slinging drinks as a bartender in a sports bar to really appreciating the art of creating a cocktail.i love a good old fashioned! tonight i went out and i ordered one ..i got a glass full of ice and whisky lol yours look amazing cant wait to try this
So I’m new to bartending and I thought going to the clubs was going to be my go to but this is effing amazing!!!! It’s a craft and I’m starting to love it even more!!!!!
Anders, thank you for this video. I grew up in a Scots Irish family where Whiskey, or (Whisky if you asked my grandmother) was a bit of a religion. And when I came of age, we drank it neat and as kind of a tradition obsessed guy, I never really deviated from that. I'm 52 now and a writer and do a bit of traveling and the idea of having a go to cocktail intrigues me. Your explanations and reasonings for your choices made all the difference for me and I am going to give this one a try, both here at home and next time I am out. Thanks again and I will pop back to let you know what I think.
I have whisky in both forms, and both are amazing. Just don't use your fancy single cask / single malts for Old Fashioneds. The subtleties of a fine whisky will get dampened, but a high quality blend is perfect. (Low quality whisky is never worth it. ;)
Also, although my primary drink is an amazing single malt, when I go for an old fashioned, I prefer a bourbon.
Your grandmother was spot-on and knew what she was talking about. Whisky (no 'e') is reserved for proper Scotch, especially the unimprovable single malts, i.e. the best spirit on the planet. "Whiskey" (with a 'e') is reserved for all those lesser spirits that are from anywhere but Scotland.
Quite simply the most charming and amusing and erudite and delightful cocktail lesson I’ve ever had and I can tell you I’ve had a few
This looks like a seriously underrated channel
Yeah, this is my first video I've watched, and I was thinking the same thing. Just became a subscriber!
It also looks like you seriously need an old fashioned...welcome aboard!
@@inthebag84 +1
I agree. I guarantee this channel will grow significantly over the next year or so, assuming he keeps putting out good content.
yeah agreed i have faith in this channel
Maple syrup and black walnut bitters, with either bourbon or rum as your spirit. Soooo delicious. I'd imagine that orange would go great with it as well!
Stir that up using a cinnamon stick next time, it takes it to another level
And yes the orange slice does go well
Just hit my recommended today. Personal favorite old fashioned recently is Smith & Cross rum, Angostura, and honey syrup. Go heavy on the Angostura. Smith & Cross is a Jamaican style rum and the funky ripe banana aroma/flavor of the rum really appreciates being rounded out with some sweetness and bitterness. Like spiced banana bread in a glass, but in the cleanest possible way.
I’ve got a decent little selection of rum at this point (including Smith&Cross as well as Appleton Estate) and will have to give it a try. Can’t say I had too much of an appreciation for good rum until my Jamaican roommate in college gifted me a great little bottle. Love love love the banana funk it can offer and it is essential in the Tiki realm. I’m a rye & bourbon man at heart but I’ve never met a cocktail I didn’t like and Mai Tai’s, Painkillers, etc. are always welcome escapes for me.
That’s dynamite
Stirring with a little orange wedge, the rich syrup and more bitters has made this my go-to cocktail. I always land back on this recipe. Actually thats daily. might have a problem. Thanks anders.
I watch bartending videos at breakfast. No problem, lol
My fav variation of Old Fashioned: Rye + Quantreau (or Triple Sec if not available) + Angostura Bitters. Perfection. The Quantreau (or triple sec) takes the sugar+orange role, and it's easy and delicious.
Agree! Thats also my go to receipt
I work at a fancy Alcohol retailer and I begged my manager for a week to let me buy one of our 3 bottles of E.H. Taylor small batch. We usually allocate them for our big accounts but I think he got tired of hearing me talk about it and let me buy it!!! Thanks for the recipe :)
the orange wedge really interesting touch, with NO muddle, have to try that. i always use some orange bitters with the angostura so i get my orange that way, plus i prefer lemon peel to orange so i never have an orange wedge available....ill add the wedge next time instead of orange bitters and see what happens. The high end bourbon or rye for the O.F is crucial, especially bonded or overproof like Col. Taylor. The O.F. is all about bring out the flavor of the spirit, not disguising it - well done.
I was recently at a restaurant that has a bar. Apparently the "bartender" was actually not a bartender. She was a waitress who was taught how to make the items from the drinks menu. I ordered an old fashioned, and had to teach them how to make it. I just showed them this video. It turned out great, and they learned a new cocktail.
LOL ive been thrown in that situation as a waiter and thats why im here.
Congrats to you. Now you’re a bartender.
I mean that's what a bartender is. You don't have to be like this guy and transform your whole persona, clothes, tattoos, and facial hair to look like a typical hipster bartender. Just RUclips some drinks recipes and give it a shot with some friends.
I bet she REALLY appreciated you telling her how to do her job
@@rw5622 Feel better now?
I stumbled upon adding a shot of amaretto to the above recipe. Takes the flavor to another level!
Evidentially Knob Creek was already on to this. Called it a "New Fashioned".. www.knobcreek.com/our-cocktails/new-fashioned/
It would be a Godfather/Old Fashioned then:)
I love using a good maple syrup in my old fashioneds. It has that slight burnt sugar taste. So good.
oooh i must try this
You try that with a smokey old fashion, it would be amazing!
Watching in 2021 and I see him make an old fashioned with EH Taylor and my heart is skipping beats 😂
Great stuff none the less man! Those bottles are going for hundreds of dollars on the secondary market
yeah would not be mixing the only bottle of EHT i've managed to find into an old fashioned
This..
This looks so good. I usually squeeze orange peel and put it into the glass at the end before I stir. This is the first time I've seen a chunk of orange being used, interesting.
I've also played around with variations and I've found 2 dashes of Orange bitters in addition is a nice touch as well...
i'm starting a bar now !
i'm a chef but always wanted to learn about cocktails. I guess now is the time to start.
So after trying a Manhattan, for possibly the first time (and I'm 60 years old!) I made an old fashioned like the rest of the world drinks it. I live my Wisconsin old fashioned (brandy, sour, usually with orange and cherry but lately tried with olives and pickled mushrooms, and it's intriguing!) Anyway. I used Evan Williams black label bourbon because you recommended it as a good bang for the buck bourbon for mixed drinks. I didn't have simple syrup, but I used brown sugar to kind of get the demararra taste. A good size orange wedge, squeezed a bit but not muddled. I have a less expensive bitters, a Wisconsin based one called Forest floor. It seems to be an Angustura knock off.
So this is a low rent old fashioned, but still pretty tasty! Stronger than I'm used to, missing my Squirt floater, but good! Now to decide what cocktail to try next, but in yhink I'll have to save it for another night!
I've had good luck using agave syrup for the sweetener, and I've even used maple syrup during the winter months for an interesting flavor. Ryes work well for these too. I've also gotten in the habit of using a dash or two of Fee Brothers orange bitters instead of the orange slice since it gives that very nice orange kick while keeping the drink totally clear and un-clouded.
I use agave syrup too. Tastes great
I used to use just maple and recently tried raw organic agave nectar. It surprised me and was much better than I was expecting. Another tool in my arsenal.
agave syrup is the way
Tried the black walnut bitters for the first time recently. Brings a really nice nuttiness that compliments the orange.
Made my first old fashioned with this recipe today and it turned out real good! I used Knob Creek bourbon and Barrel Roll Demerara syrup 🤗
Knob Creek is the way to go. Using something as good as EH Taylor in a cocktail is almost criminal. That should only be drank neat.
@jsgoudy In my opinion the Old Fashioned is the only bourbon cocktail where it is acceptable to use something slightly nicer. You do you though
I’ll tell you what revolutionizes the Old Fashioned: Black Walnut Bitters. I went on my honeymoon last year to Alaska and I went to a fancy restaurant. It was a slow night so the bartender came over to our table personally to ask about drinks. My go to is an Old Fashioned, so I asked for one. She asked if I had any nut allergies which I thought was weird. She brought our drinks and I told her it was the best Old Fashioned I’d ever had. She revealed her Black walnut bitters secret to me and now I don’t drink them at home any other way. But it’s rare I find a bars that carries the bitters
That sounds DELICIOUS.
I live in Kentucky and the best Walnut bitters EVER is Jeptha Creed Ne’Oublie Walnut Bitters. You can order them online at the Jeptha Creed site. Their bourbon is not my fave but those bitters are superb.
Been making old fashions for 42 years.. taught by old timer. For most applications large ice isn't possible and not even thought of when the old fashioned was invented. Simple syrup is almost always the way to go, we always muddled the fruit (orange slice and cherry) with the bitters on top after putting simple syrup in the glass. Top with ice fill with whisky, serve. Never ever had a complaint, but did receive many compliments.
It definitely taste better when muddled with raw sugar cubes, you're cheating yourself. I do muddled the orange n cherry with the sugar cube, that's does enhance the flavor
“That’s the way we’ve always done it” is literally the worst reason for doing it that way.
And Demerara syrup is the way to go because it’s thicker than simple syrup (2 parts sugar to 1 part water as opposed to simple which is even parts) so it maintains the consistency of the drink better.
Also, Imo cherries are for manhattans not old fashioned, but if you are gonna use it never ever muddle it- you shouldn’t need that much fruit to cover up the taste of a poorly made cocktail
@@johnfudge8393 well the name of the drink is literally old fashion. And it’s one of the oldest cocktails which means you should probably make it traditionally to make it the “right way”, the rest are just variations
@@johnfudge8393 It is your opinion, let's just leave it at that.
It’s so funny how everyone thinks their version is the best or right way. Typical bartender banter 😂
My family recepie is a completly different story, we mix two teaspoons of white sugar, with a little of marrasquino cherry syrup, four Angostura dashes, ice cubes, 2 oz of bourbon and on the top we put two orange wedges and a marrasquino cherry. We serve it with two cut straws and with them we smash and mix everything, having an explotion of delicious flavors.
We just love it.
Correct...Pulp has to be in it muddled.
🥵
Agave nectar (dark) is a great sweetener, as it give a hint of that caramel note and is much more reliable and dissolvable.
Wow, I watch every one of Ander's videos for 2 years and it started with this one.. and the fact that it has 1.5mil+ views in June 2022 is just awesome. Congrats Anders! (now to go make an Old Fashioned)
Anders, lately, instead of sugar or simple syrup, I've been using the ginger syrup that I learned how to make from your channel, and frankly, it's my new favorite Old Fashioned
That sounds awesome. Thanks for the inadvertent tip!
I’ve tried the Old fashioneds out at bars & restaurants & have never cared for them. I like your instructions & recipe better. I don’t like to mess up good bourbon with a lot of other ingredients. My favorite drink when I’m in the mood for good bourbon. Cheers, Tony
Made a few today for a friend and my wife. Used Buffalo Trace , and it was delicious. This channel has been a revelation for me, and has reawakened my desire to create tasty cocktails. Thank you
Brandy Old Fashioned’s are a Wisconsin staple. The crazy part is Wisconsin drinks more brandy (amongst other libations) more than any state in the union. Had to show a bartender in Seattle how we make them here in Wisconsin. He loved it!!! Great channel!!!
For some reason everyone started muddling the orange in cherry. I hear it happened in the 90s when TGIF style bars started getting more popular. They shifted all these drinks making them more sweet
Got suggested this video after subscribing to your channel for the last year or so (I guess I'm running out of backlog!) and I gotta say, this is still a really high quality video, but you can tell that you've been evolving and improving over time! You still maintain the conversational flow you see here, but it's so much more polished, and paced well. Keep up the great work!
I made one out of Red Label the other day because that was all I had left. But i discovered that a smokey old fashioned tastes fantastic. Well worth a try
Wow! I got a lot of compliments on this cocktail. This is a confidence builder for me that I can do these drinks,
Thanks, Anders
Regular at home enjoyer of alcohol. I use Demerara cubes but I like the idea of making it a syrup. Also the stirring with a small piece of orange as opposed to only expressing the oils and using a peel. Trying this recipe right now
I have actually used a heavily reduced maple syrup that I tapped myself in place of the sugar and it is awesome….
My wife isn't a whiskey or bourbon fan (although I definitely am), so I started making Calvados Old Fashioneds a while back. I use Angostura Orange bitters and a lighter sugar syrup - delicious and well worth a try.
The best Old Fashioned I've ever had was in The Fairmont Hotel in Montreal, Canada. They used a mix of Barbados Rum and Bourbon (plus simple syrup & bitters). Absolutely fantastic. Had 3 before I knew what hit me lol. Definitely interested in trying it with your simple syrup.
That is not an old fashioned.
I had a Rum Old Fashioned for the first time the other day and it was amazing. This is absolutely my favorite cocktail!
I use black label last 10 years , my ultimate favorite
.25 oz of syrup equals 1.5 teaspoons. Old Fashioned is a fairly sweet cocktail. I prefer 2 teaspoons of rich (double) sugar syrup plus a half teaspoon of cherry syrup from the jar and the bitters. Finally, I add a dash of Cointreau to add the orange flavor. Many people twist the orange peel over the cocktail but that adds an acidic, harsh taste. So I either skip the orange peel or just put it in without the twist.
My version is sweeter (more sugar syrup, cherry juice and the sweetness of the Cointreau) but over a huge rock of ice it's really delicious.
Oh and because mine is pretty sweet, it's not so important to use top shelf bourbon. I use a good $30, low rye bourbon.
my old-fashioned secret is to use luxardo maraschino cherries (1 cherry, and a small spoon of the preserved syrup) as the sweetener. gives an amazing rich, fruity flavor to the cocktail and the boubon-cherry flavor combination is sublime. I encourage everyone reading this comment to track down a jar of Luxardo cherries and try it out. They make incredible ice cream also.
I've made one with wild blue berry preserves, out of necessity for not having any sugar. It was actually really good.
I use Luxardos and a little cherry syrup as well. Very tasty.
I had an old fashioned made for me at a bourbon distillery and this is exactly how they made it. Probably not the most traditional, but the best! I've tried it with rye and bourbon and they're both delicious!
I made about 30 old fashions the other night with added maple syrup (for the holiday boost) and this is almost the exact recipe i used, I do like to add just a splash of soda though. I also never pulverise, I just muddle for the juice and essence.
I wonder how this eould be using date syrup instead of the sugar syrup or maple syrup? Date syrup has a nice slightly caramel flavor.
I have made a hundred old-fashioneds and always felt it wasn't quite right. Not as good as it was supposed to be. Your recipe is IT!!! Totally awesome and completely satisfying!! I love it! It's all the tweaks and subtle details that make the difference. Thank you, Anders!
This guy knows what he's doing. I do like the classic sugar cube method, but I'm glad he acknowledges how it makes for a drink that gets sweeter as you get to the bottom; for me that's actually a pleasant quality of the drink when made with the cube instead of a syrup. Great recipe though, it's all about the simplicity of enjoying quality ingredients.
I’m new to bartending and I gotta say thank you for the video, this helped me so much!!!! I thought going to the clubs to work was my go to but this is a craft and I’m honestly falling in love with it!!!!! Thank you for the info!!!!!!
Ive actually started using the orange Angustura and like it a lot. I never seem to have oranges around so it helps when I dont.
Yes, I use two dashes of regular Angostura and two dashes of the orange. I usually dont have orange wedges or peels around so this works perfectly for me.
Ive easily made 5-6000 of these bad boys and this was the only one ive seen that was done in the correct manner. Bravo sir.
I find using maple syrup taste so much better than simple syrup for some of the drinks. Thanks for sharing these great cocktail recipes! 🤩
Stumbled across this well past its posting, but great video (one among many on your channel)!!
If suggestions are alright, I have two variations on an Old Fashioned I rotate between that I highly recommend:
Richer/heavier flavor profile (rye base):
2oz Rittenhouse rye whisky
1/4 - 1/2oz rich demerara syrup (depending on how spirit-forward you prefer)
4-5 dashes walnut bitters
Orange peel zest (if possible, expressed through a match for some smokiness with the citrus)
Lighter profile (bourbon base):
2oz Four Roses bourbon
1/4 - 1/2oz rich simple syrup
4-5 dashes cherry bitters
Orange peel zest
I have never had one. I am thinking the “no wash” version would be right up my alley.
Thanks for the video! A quick overview of the steps/ ingredients at the end might be helpful.
The secret to my favorite old fashioned (at least when I make my own) is a lemon peel instead of orange. I'm always amazed at how much more I like it
smoking the glass adds a whole new level of flavors in my opinion.... love the syrup idea..I'm going to give that a try. Love the channel btw, we're going to put many of these cocktails to the taste test
your simple "to the bar!" joke, then turn to camera and "are you comin?" got me good. subbed
My favorite drink. Such simplicity but so good.
My favorite and go-to cocktail. I recently started trying higher proof Bourbons and enjoy the cocktail even more now.
Fantastic content and entertainment. Thanks for all the great videos. Definitely deserving of way more subs. Cheers!
Best old fashion in a minute. Made the syrup with natural sugar cubes, tasted great
As someone who has collected/drank bourbon for a while and consider myself well versed in whiskey, I primarily watched this to see what you chose. Very good choice. Although I prefer a high rye bourbon for old an fashioned
Tried it with a rye the other night...not there yet.
As God commands.
Do you know how intoxication works?
I feel rye is better in manhattans
@@jennasimms2721 I agree, but I like it for both. There's a very famous dive/whiskey bar in my city and long ago when I went there the first time I asked the bartender what her favorite rye was for an old fashioned and she said Old Overholt. She also used Carpano or something similar for the vermouth rather than the typical Cinzano or whatever. Best Manhattans ever.
The un-muddled orange slice tech looks intriguing I must say, definitely going to try that one.
This definitely one of my go to drinks, but a couple of days ago I watched your rusty nail cocktail video and I'm really enjoying that drink. So simple and so good, but yeah the old fashion is great.
Where i come form, rusty nail is 1/2 tabasco 1/2 vodka
This is the old fashioned I make and order now. I've had so many variations from so many bars - one made it with club soda(?!?!). And the book is great, too!
I only just commented on this video a moment ago and I addressed this very thing: an Old-Fashioned is how I judge the bar and their bartenders. If you add club soda (or water!) to my Old-Fashioned . . . we're gonna fight.
I've been interested in trying an Old Fashioned ever since I got into whiskey about a year ago (I'm 21, legal age for spirits is 20 here). I got to order one at a bar I visited a week ago, the bartender made it the traditional way and used Monkey Shoulder as the whiskey of choice. I have to say it was a great drink!
Oh using scotch is my favourite way too cause I’m Scottish and it’s what I grew up with. Bourbon is sweet already especially with the sugar so scotch whiskey actually cuts through the sweetness and let’s the whiskey shine through.
For the orange flavor, I use angostura orange for one or two of the splashes. Also pretty good.
This was the first cocktail I made myself and it never disappoints!
I’ve been using this recipe for a while and I love it. My dad is a big Old Fashioned fan so I made him one and got him hooked. I told him to watch this video to make his own and then he told all his friends. It’s a massive chain reaction.
I like the garnish simple but still looks fancy👏🏼
I adore Old Fashioned so much. For some reason in Ireland, a lot of places don't stock Angoustura bitters and only have the Peychaud's which is still good but is a very different experience.
That looks like an excellent Old Fashioned. My only comment...I would never use such a high end bourbon in a cocktail where you add sugar, bitters, and citrus. I would save that bourbon for sipping neat at room temperature, or neat over a large ice cube. Use much less expensive (yet good quality) bourbon for the cocktail, such as Makers or Bulleit.
Anything higher than 90 proof bourbon really needs to open up with a touch of water regardless if you’re going to drink it neat or not so that your palate can get passed that alcohol. That’s exactly why using a simple with a good high proof makes sense.
I agree with you, but if a guy buys his own stuff he can drink it any way he wants.
@@VenerableBede2510 I agree completely.
Mr. Anders, It is a pleasure seeing your videos; I really enjoy them. I also tried my own Old Fashioned recipe, not sure if someone has already tried something similar, for now I name it New Canadian Fashioned.
2 oz. Bourbon
1 oz. Fire Ball
0.25 oz. Maple syrup
4 dashes of Angostura bitters
I also smoke the ice before pouring the mix, and for garnish Orange peel.
Let me know if you try it. THKs
That's my favorite cocktail; it is very easy to make and can be varied with different bitters or a squeeze of orange. Second it lasts a long time and really brings out the layers of flavor in a bourbon over the time you sip it. And the dark golden brown color is just to pretty.
I use brown sugar and a tiny splash of water for mine, just cause I have that around anyways. For the bourbon I like "Woodford Reserve"; don't like it pure, but in the old fashioned the caramel notes I get with the brown sugar are just delicious.
I just came across this video and am enjoying one made the same way you described... I made the syrup with light brown sugar, Angostura bitters, Woodford Reserve, and one of those little 'Halos' oranges (which had been sitting around a while so I could call them 'aged').
This one is great, but I'm looking forward to trying one with maple syrup.
I'm pretty ancient, so I put an orange slice, a maraschino cherry, simple syrup (I graduated from sugar cubes many years ago now) and bitters in the glass, and go to town with a muddler. Wild Turkey 101 is my favorite for an Old Fashioned so in it goes, quick stir and top up with ice. However, watching you build the drink in the bar glass and then pour it over rocks is making me re-evaluate my technique. Anyway, great video as usual.
These videos make my heart so happy! Off to go day drink and make this right now! Cheers Anders and Azusa 🤗 for another great video!
Made a few Old Fashioned's last weekend using your recipe. I substituted Buffalo Trace for your bourbon. What a drink! My wife loved it as well. I'm finding I'm very partial to bourbons - it's becoming my alcohol of choice. Thank you for your content.
First drink I've made personally through your recipe and damn it was great. Started making it a few minutes from midnight and lifted the glass to Cheers with family right at 2023. Thanks 🎉
I use scotch in mine, preferably laphroiag 10 year, Nice Smokey flavor
My favorite! whenever we find any variation of it in any bar we review for our videos I always go for it
The traditional drink on Day 1, maybe Day 2 of our yearly Algonquin Park canoe/portage route. So good in the backwoods. Day 1 we have ice!!! "What could possibly go wrong with an Old Fashioned?|" Thanks Jim Backus!!!
I make an Old Fashioned the way dear old Dad made an Old Fashioned. It's a Mad, Mad, Mad, Mad World.
So, uh... this recipe is _spectacular_ with Ron del Barrilito 3 Star as the base spirt. Made my evening!
Bro, THANK YOU for rubbing the zest across the rim. I've tried to get other bartenders to do that and they just don't get it.. frustrating..lol
Haha! It's the little things 👌
Weird, I thought that was a given for everyone who knows even the basics. I feel like I can tell when I don't do it for some reason. Like when I've experimented with alternative citrus choices and didn't wipe the rim because I used a wedge in the glass or something.
YOU MUST RIM THE GLASS!!!
A little rim job makes everything better