The Old Fashioned, a go to drink for us and many others out there. Although we have had some really good old fashioned cocktails while out and about we’ve also had some really bad ones too. Making them at home for many turns out bad cocktails but it doesn’t have to. Over the years we’ve helped others learn how to craft a simple old fashioned at home and even variations that simplify things a bit more to get the taste you want. Here are a few mistakes we’ve seen and ways to fix them.
Bitters: Most of the time the end resulting cocktail makes the home bartender think they are using the wrong kind of bitters but the chances are their using too much or too little. Try 4-5 dashes of bitters and once in the glass swirl it around for several seconds to coat the entire inside of the glass. Once the glass has a nice coat of bitters on it dump out the excess bitters leaving just the coating behind. As for the brand of bitters, Angostura is our go to, but there are numerous options on the market today and you can craft your own if you’re feeling adventurous.
Bourbon: Leave the higher proof bourbons out of this cocktail. You are going to want something a bit lighter, whiskies between 80 and 90 proof work best. We tend to aim for those in this range with a straightforward flavor profile, preferably one with vanilla and caramel notes as they bring out the flavors of the bitters a bit more. Higher proof whiskies generally overpower the other flavors in the cocktail and the final result is an astringent tasting cocktail.
Sugar: This one can be a bit tricky because everyone has their own preference. I prefer a turbinado sugar such as sugar in the raw but a simple sugar cube always does the trick too. A sugar cube is generally 3/4 a teaspoon but this can vary by brand. If you final resulting cocktail isn’t sweet enough and prefer a bit sweeter profile try substituting the sugar with a 1/2 oz. simple syrup. This simple syrup will provide a sweeter flavor for the cocktail and mixes well. Store bought or homemade will both do the trick.
Ice: Large cubes work best in this cocktail. Avoid crushed ice and smaller cubes as they water the drink down. If your ice is cloudy try filling your mold with warm water next time prior to freezing. The cloudiness in ice is often caused by the temperature of the water before freezing. Boiling works best but allow the water to cool slightly before pouring into the mold.
Fruit: Orange and Cherry. That’s it. You know this we’re sure but we’re also sure you’ve had one served with various fruits over the years. Keep it simple, one single cherry for garnish and added flavor and a decent size orange peel. Twist the orange peel over the cocktail to get the flavors out and toss it in the glass. The fruit should compliment the flavors of the cocktail not overpower it.
We hope this post helps your craft a better Old Fashioned cocktail at home. Remember to keep things simple and as always a little goes a long way with cocktails.
