Though the origin and past of old-fashioneds are highly debated in the realm of cocktail enthusiasts, the future for this popular drink is decidedly more certain. With each passing season, a growing number of old-fashioned recipes appear, develop, and evolve based on the very delicious and classic cocktail. Below are 5 variations of old-fashioneds created by Restaurantware.
Traditional & Timeless
Combine 2 ounces of small batch whiskey, ½ ounce of Demerara syrup, 3 dashes of angostura bitters, and 2 dashes of orange bitters in a mixing glass filled with ice cubes. Stir for 30 seconds with a bar spoon. Serve on the rocks with a lightly expressed orange peel.
Combine 2 ounces of rye whiskey, ½ ounce of Sassafras Syrup, and 5 dashes of angostura bitters. Serve over ice with an expressed orange zest on the rim.
With a creme brulee blow torch, light a small plank of cedar for 20 seconds. Place a room-temperature rocks glass, rim down on the plank to collect the smoke. Combine 2 ounces of bourbon, 1 ounce of coriander simple syrup, and 3 dashes of black walnut bitters. Serve over one large ice cube and garnish with an orange wheel.
The Fashionable Orange
Gently muddle and mix 1 candied orange wedge, 1 maraschino cherry, 2 dashes of angostura bitters, and 2 ounces of dark rum. Serve on the rocks with a copper-plated straw.
The Latest Fashion
Muddle 2 lemon slices and 3 maraschino cherries with 4 dashes of maple bitters. Add ice, 2.5 ounces of bourbon, and 1.5 ounces of applejack, then gently roll back and forth between two glasses. Serve in a room temperature glass over an ice sphere. Garnish with a twist of lemon.