Whiskey Old Fashioned
photo by frostingnfettuccine
- Ready In:
- 1 1⁄2 - 2 shots bourbon whiskey
- 1 teaspoon sugar, to taste
- 1 dash Angostura bitters
- 1 1⁄2 - 2 ounces club soda
- 2 lemon slices
- 1 orange slice
- 1 maraschino cherry
- 2 tablespoons maraschino cherry juice (from the jar)
- First you will want to grab a cocktail or rocks glass to mix your drink into.
- Then, place a slice of lemon, orange, and a maraschino cherry into the glass.
- Pour about two tablespoons of the maraschino cherry juice in with the fruit.
- Next you will want to add about a spoonful of sugar.
- Once the sugar is in the glass, pour in some club soda. You will only want to add about 1.5-2 ounces.
- Next add just a dash of bitters, it's the secret to a good old fashioned.
- Once you have reached this point in the drink where there is fruit, sugar, club soda, and bitters you are going to want to stir and mesh up your fruit in the bottom of the glass to release and mix the juices.
- Once you have thoroughly mixed and meshed the juices, fill the rest of the glass with ice.
- Now it is time to add the whiskey. Pour 1.5 to 2 shots of bourbon whiskey into the glass.
- Lastly, Stir your drink and ad a lemon slice as a garnish on your glass. Enjoy!
Questions & Replies
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I'm from Wisconsin and grew up loving old fashioneds. my dad made the best and taught me how he made them. I tended bar for a while and one evening I made old fashioneds for a couple who came in. They called me over after I had served them and they'd finished their drinks to tell me "that was the best old fashioned I've ever had". the secret is the bitters, some bartenders don' use it and it makes a bland old fashioned without it. I never use lemon. it's not in the recipe for the Wisconsin old fashioneds. try it, you'll love it.
First off, I'm seriously satisfied with the old fashioned recipe given in the article. It is excellent. For me, this needs a whiskey that has some backbone and Maker's Mark is a great choice. Next up are the tweaks: : 1 dash Angostura bitters is good and three or four solid dashes are much better Sugar - in these parts of the territory, some bartenders like to use sweet vermouth. For me, I skip the sugar and club soda and use Benedictine. This is a very underappreciated liquor.
For anyone who was not born in Wisconsin, this is our signature cocktail. It was born in the supper clubs decades ago. Try it with brandy (yum!) or play around with what you muddle in the glass. My personal favorite is a bit of muddled, crystallized ginger (or ginger beer instead of soda works too.) DOUBLE YUM! Up here, this is how we start a fabulous dinner. I'm so glad to see the recipe!
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<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>