A traditional whisky cocktail with bitters, soda water and a simple orange garnish. Serve in a tumbler with plenty of ice
Recipe From bbcgoodfood.com
Provided by Good Food team
Yield Makes 1
Number Of Ingredients 7
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the drink for Colonel James E. Pepper, a member of the club and by some accounts a prominent bourbon distiller.
Recipe From epicurious.com
Provided by Robert Hess
Yield Makes 1 cocktail
Number Of Ingredients 5
The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as "rabbit ears"). A fruited version of the drink came into vogue after Prohibition and involves the muddling of a cherry and orange slice along with the sugar. That version remains widespread, but we advocate the more elemental rendition that took hold in the late 1800s, one that allows the flavors of the whiskey to shine.
Recipe From cooking.nytimes.com
Provided by Robert Simonson
Yield 1 drink
Number Of Ingredients 4
One of the great classic bourbon cocktails, the Old Fashioned was invented in Louisville, KY. Try bourbon, rye, or a blended whiskey in this cocktail. You can also sub one sugar cube for the simple syrup.
Recipe From allrecipes.com
Provided by c-biskit
Number Of Ingredients 7
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How To Make An Old Fashioned Cocktail. Cut a few discs of orange zest and add to the rocks glass. Muddle the orange gently to start releasing the oil. Add sugar cube if using and carefully add two dashes to the cube to help break it down. Otherwise add the sugar syrup. Be careful not to put too much of the bitters in the glass as it will change ...
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