Thanks to its simplicity Old Fashioned has been one of the most popular drinks for more than two centuries and it is still today one of the inescapable basics of every respectable bartender, at the same level or even beyond the always present Martini.
Old Fashioned is also very easy to twist into some creative new ideas to appeal the every day more demanding palate of 21st century’s drinkers. The easiest way to twist this cocktail is to substitute simple sugar with MONIN syrups in one’s favourite flavour mix.
Looking for something very fancy, you can also infuse spirit with spices or use bar chef’s techniques to add for show and special subtle aromas.
The first mention to this concoction can be found in some papers as early as 1806 and the drink was just called the “cock tail”, a mix of sugar, water, bitters and spirit. At that time it was probably popular with rye and bourbon but was also prepared with any other available spirit such as gin or brandy.
In 1862, Jerry Thomas was mentioning a “basic cocktail” in his famous book “The Bar-Tender’s Guide” featuring the same mix with the addition of Curacao or other liqueurs.
These liqueurs disappeared in the first codified “Old Fashioned” recipe by George Kappeler in his 1985 book “Modern American Drinks”. Kappeler’s Old Fashioned was prepared dissolving a small lump of sugar with a little water, then adding a small piece of ice, lemon peel and 45 ml of whiskey.
The modern Old Fashioned as per the IBA official recipe substitutes the lemon peel with an orange slice and maraschino cherry. Most bartenders by the way prefer adding a twist of orange peel to increase the citrus aroma and give their drink a stronger perfume.
