Bourbon Old Fashioned Recipe
Dissolving the sugar in a small splash of water or club soda before adding the bourbon lets it mix evenly through the drink instead of sinking as undissolved grit at the bottom of the glass, and stirring rather than shaking keeps the drink clear and properly diluted without over-chilling or aerating it.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 2 oz bourbon
- 1 tsp granulated sugar
- 1 tsp water
- 3 dashes Angostura bitters
- 1 twist orange peel, for garnish
- 1 cube large ice cube
- 1 each cocktail cherry, for garnish (optional)
Nutrition per serving
- Calories
- 159
- Protein
- 0g
- Carbs
- 8g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a rocks glass, combine the sugar, water, and bitters. Stir with a bar spoon until the sugar fully dissolves.
- 2Add the bourbon to the glass and stir briefly to combine with the sugar mixture.
- 3Add one large ice cube (or several regular ice cubes) to the glass.
- 4Stir for about 20-30 seconds, until the outside of the glass feels cold and the drink has visibly diluted and lightened slightly in color.
- 5Express the orange peel over the drink by holding it peel-side down over the glass and giving it a firm twist to release the citrus oils onto the surface, then rub it around the rim and drop it in.
- 6Garnish with a cocktail cherry if desired, and serve immediately.
Tips & variations
- Use a simple syrup (equal parts sugar and water, dissolved and cooled) in place of the sugar and water step for faster, more consistent mixing.
- A single large ice cube (2 inches or bigger) melts more slowly than several small cubes, so the drink stays properly diluted without getting watery as it sits.
- Swap the bourbon for rye whiskey for a spicier, drier version of the same drink.
- Some bars muddle an orange slice and a cherry into the sugar before adding bourbon; this makes a sweeter, fruitier variation but clouds the drink.
Storage & reheating
This drink is meant to be mixed and served immediately; it doesn't hold or store well once diluted with ice. If prepping for a group, pre-batch the bourbon, sugar, and bitters together (without ice or water) in a bottle, then stir individual servings over ice with a splash of water to order.
Tips from the Tulo kitchen
- A vegetable peeler makes wider, more fragrant citrus twists than a paring knife, since more of the pith-free colored zest comes off in one piece.
- Chilling the rocks glass in the freezer for a few minutes before mixing keeps the first sip colder for longer.
FAQ
What's the difference between an Old Fashioned and a Manhattan?
An Old Fashioned is whiskey, sugar, and bitters built over ice with a citrus twist; a Manhattan swaps the sugar for sweet vermouth and is stirred with ice, then strained into a glass with no ice at all.
Can I make an Old Fashioned with simple syrup instead of a sugar cube?
Yes, and it's actually easier to control. Use about 1/4 ounce (roughly 1.5 teaspoons) of 1:1 simple syrup in place of the sugar and water.
Why does my Old Fashioned taste watery?
Over-stirring or using small ice cubes that melt fast are the usual causes. Stir for 20-30 seconds with one large cube rather than a full glass of small ones.
What whiskey works best for an Old Fashioned?
A bourbon with some backbone, around 90-100 proof, holds up best against the sugar and bitters; lower-proof bourbons can taste diluted once ice melts into the drink.