re: Give me your tips/recipe for the perfect old fashioned

This is my half arse Old Fashioned recipe ( ), I'm aware that it isn't traditional:

2 oz of rye or bourbon
couple shakes of orange bitters
luxardo cherry
a drop of luxardo cherry juice from the jar

That's it, no sugar cube or simple syrup because I get the sweetness from the drop of luxardo juice, no ice or extra water because I don't like to dilute the spirit.

quote:

---

1/2 oz water or soda water

---

This seems to have fallen out of favor. I prefer it.

Whatever Don’s Seafood Hut in Lafayette does is my favorite.

Renaissance Downtown Denver makes a kickass one too, and they’ll go a bit heavier on the rye than Don’s.

Many are saying rye or bourbon. I started using both after Chris Kimball talked about it on a podcast.

Here is his recipe.

1.5 oz Rye.
1 oz Bourbon.
1 Dark brown or Demerara sugar cube.
1 dash Angostura Bitters.
1 dash Bitters of your choice (orange, cardamom, chocolate, etc.)
splash Water.
Glass: Double Old-Fashioned.
Garnish: 2 Griottines cherries.

quote:

---

A few years ago, a bartender at restaurant Luce, in Cambridge, Massachusetts, shared his secret for his delicious Old-Fashioned. “He told me that he mixed rye with bourbon,” reveals Kimball. For him, the spiciness of the rye balances out the sweetness of the bourbon.

He usually reaches for classic Kentucky bourbons, such as Willett or Buffalo Trace, and enjoys High West Double Rye, a blend of two different rye whiskies that packs a spicy punch.

---

Christopher Kimball’s Supremely Unorthodox Old-Fashioned

These are some fancy ingredients. I like it. You ever make your own garnishes, like the dehydrated orange slices, or is that just window dressing to justify charging me fifteen bucks at dinner?

My recipe has changed a little as my tastes have I guess. If I use a “sweeter” bourbon or rye like BT or WT101 Rye, I’ve pretty much eliminated the sugar. If I use anything it’s drops of Demerara syrup or syrup from the cherries or lately, after taking peel off orange slice squeeze the juice from the slice into the mixing glass. Also, I’ve quit diluting before pouring into the glass. Pour finished drink over large cube or sphere and stir. First sips are potent then the drink spends a lot of time in the sweet spot and last few sips are slightly over diluted. When I stirred over cubes or poured into cubes the first frw sips were in the sweet spot and the remainder was over diluted. I drank em way too fast . I use Regan’s Orange and Ango bitters. Love a good Old Fashion