OLD FASHIONED Cocktail Recipe - The SECRET Ingredient!?

[@No85Limits]

The best old fashioned I've had was at Gallagher's Steakhouse in midtown Manhattan. I looked up the recipe for it so I could share... i was surprised to see they use both rye and bourbon. 52nd street old fashioned: 3 dashes of Angostura bitters 3 dashes of Angostura orange bitters 1/2 fl oz water 1/2 fl oz Demerara Syrup 1fl oz Old Overholt rye 1 1/2 fl oz Heaven Hill Bonded bourbon lemon and orange peel, for garnish

[@hichrisperry]

I always use orange bitters, gives a much better taste imo

[@kristopherjones126]

Gallagher’s is such a great place. Thank you for sharing. I screen shotted your text as I didn’t ask how they made an old fashioned so nice when I was there.

[@Rules1138]

I've seen the mixologist light the orange oil on fire. That really releases the aroma of the orange. Plus gives a good show

[@MIXOLOGYFLAIRED]

Sure does

[@arianabusch8225]

that’s how i was taught to make it, and it makes a world of a difference - not only in taste, but also in presentation

[@thirty3fpv]

Me too, hold it over a flame for a few seconds to warm the peel and then express. 👍

[@trom120]

Invariably, some of the oil will be consumed by this process, but that can be a plus if the result is a cocktail that suits your taste

[@knotslip8862]

A nice old fashioned that I've been making lately is: 2oz. Pikesville rye whiskey, 1/3 oz. maple syrup, 3-5 dashes of angostura bitters, a good dark cherry and a bar spoon of the cherry juice. The high proof of the Pikesville cuts through the maple and cherry nicely. Its one of my favorites. Thanks!

[@t26403]

Great video for the newbies to understand what is going on with an old fashioned. Excellent idea to highlight home version vs pro. I will share my version of a smoky old fashioned. In a mixing glass add 1/4 ounce bourbon barrel aged maple syrup, 2 ounces Bulleit Rye, 1/4 ounce Laphroaig Single Malt Whisky, two shakes each of Angostura, Spiced Cherry, and Black Walnut bitters with normal freezer ice. Stir for about 30 seconds. In the double old fashioned glass add large clear ice cube or ball, I prefer ball as my glasses are round. Strain into double old fashion glass. Express orange peel into drink and rub throughout the inside of the glass. Drop peel into drink. Then add black cherry. Finally use orange wood in a smoker by topping off the glass and sealing it for about 30 seconds. Lift smoker lid from glass and serve.

[@MIXOLOGYFLAIRED]

Man! This sounds so tasty. Gunna have to try your version for sure!

[@rickwilliams967]

This dude just made the absolute worst old fashioned ever made. Please don't buy into this crap. Also, you don't put all that other BS in there. It's no longer an old fashioned. This dude doesn't know the first thing about that drink. He's just making money from videos since he doesn't know how to make a good drink.

[@seanwhitaker484]

2 variations I've perfected: 1) I call it a Maple Old Fashioned - (good for cold, wintry nights/Christmas) Mixing Spoon full of Pure Maple Syrup, 3 dashes angostura bitters, 2-3 dashes orange bitters, 2oz Bourbon, Orange Peel and 1/4 cinnamon stick. Very different flavor. 2) Spiced Old Fashioned- Simple Syrup, 3 dashes bitters, 2 dashes orange bitters, Orange Peel, 1.5oz of Rye Bourbon (I like Bulleit Rye or Michters, .5oz of regular Bourbon. The spice of the rye really brings a new flavor to this. Also, sometimes when feeling frisky, I leave out orange bitters and replace with Chocolate bitters. Really neat taste.

[@MIXOLOGYFLAIRED]

They both sound great. Michters is amazing

[@andrewjackson7279]

That does sound good.

[@MIXOLOGYFLAIRED]

@@andrewjackson7279 we tried this version a few nights ago and yes, it’s tasty

[@nat6704]

wow.

[@joeloverti672]

That's awesome! You might want to try FEE's black walnut bitters along with that maple syrup... really good drink!

[@The1DUIGuy]

My home twist: I use rye and homemade oleo sacrum. I make my simple syrup using orange peels. And I use orange bitters. Spice of the rye and the orange oils dance in my mouth and make my brain happy. Winter variation - bourbon barrel aged maple syrup for the sugar and black walnut bitters with Buffalo Trace bourbon…. A warm hug in a cold glass.

[@MIXOLOGYFLAIRED]

I had a rye one last night because I like the spice too. Yours sounds amazing!

[@Roopaloooop]

The original old fashioned was made with rye i believe. I always use rye.

[@popskull42]

Old Forrester 100 proof rye makes a fantastic old fashioned.

[@rasmusjurs7073]

It is traditionally made with Rye. But no lemon and no sodawater.

[@3bluto]

Whether ice is cloudy or clear is all to do with how the ice is formed, not by so called "impurities". Water that is frozen quickly is usually cloudy, whereas water that is frozen slowly and uniformly is most often clear ice, visually. That is what makes the difference.

[@MIXOLOGYFLAIRED]

Thanks for watching. I appreciate your input

[@alexkyte4093]

Bullshit. It's impurities.

[@ranchenthusiast5323]

They are “impurities” but they are only trapped bubbles of air. When you freeze ice slowly and directionally it pushes the air out instead of trapping it in

[@MIXOLOGYFLAIRED]

@@ranchenthusiast5323 good info. Thanks for the comment

[@jerrygrimes1977]

I once heard that boiling the water before freezing can produce a clear cube. Can anyone confirm this claim?

[@gnrnando88]

My favorite variation: Smoked Maple Old Fashioned - 1/3oz Pure Maple Syrup, 3 dashes angostura bitters, 2oz good Double Oak or Smoked Bourbon , Orange Peel and hickory smoke (use a infuser if you have). Highlight the old fashioned w/ an amazing smoking taste mixed w/ a citrus aroma!

[@bman11714]

Yep, the maple syrup is a game changer!

[@zmitchell09]

Drinking one made exactly like this right now, except with 2 cherries added. It’s perfect.

[@MrKickerZz]

Thats how I make it! I use the bourbon aged maple syrup and 2 cherries mmmmmm so good!

[@angadchanna658]

Exactly how I make it. Never went back to sugar once I started using maple syrup!

[@DamionG1987]

Maple syrup just doesn't go in an old fashioned. Bleck

[@crxvtec0069]

Idk why but I’ve been to two weddings recently and both places I asked for an old fashioned and they were not even close to anything like this. They even told me if I wanted a premium top shelf whiskey like makers mark it would be extra hahahaha which is like one of the cheapest whiskeys ever the Trader Joe’s by my house has it for $20 a bottle so idk why they think that’s top shelf whiskey....but yeah no presentation skills and no orange peels. And they used a maraschino cherry in it. Tasted like garbage and for $13 was a ripoff. Thank you for making this video and showing how much pride you have in making an old fashioned. Gives me faith there are places out there who know how to make a real top notch cocktail. Cheers!

[@MIXOLOGYFLAIRED]

I’m sorry you had a bad experience. That’s a shame that you even had to pay for cocktails at a wedding.

[@shipstern100]

Great job, it's my new favorite beverage

[@MIXOLOGYFLAIRED]

Thanks so much for watching Larry!!!

[@mcsportzhawk]

not going to lie I want one of these right now

[@SerpentLightDrums]

Just had one.

[@Jesusdiscipledude]

I just recently discovered the Old Fashioned as a drink. It’s fantastic. Plan on making my first at home drink tonight.

[@MIXOLOGYFLAIRED]

Hope you try one of our variations

[@peterellwood8267]

I love the Old Fashioned so much. Finding a Mixologist to make a great one has always been a problem. Thanks for the tips. Subscribed due to this Video, Thank you

[@davidvarley1812]

You are doing my job for me. As a customer I want to sit back and relax with my Old Fashioned resting in my hand, getting stired occasionally and sipped from time to time. If I ordered a Old Fashioned in a top bar and it came like that I'd send it back.

[@rickwilliams967]

Right? That sounds like a recipe for the absolute worst one you could possibly order. It needs to be middle shelf (or top shelf if you're feeling like spending a lot). You only take the rind, dude took pith and part of the orange. You don't need that much damn ice. A couple cubes is more than sufficient. At least he did a decent amount of bitters though. Pretty sure he made this channel since he can't mix a drink properly. You're getting zero tips for that crap he mixed up. Somehow, he made the Jim Beam worse by mixing it 😂

[@davidvarley1812]

@Rick Williams personally I think an Old Fashioned needs a robust, heavy bourbon like Jack Daniels or Jim Beam or best of all Bulleit. For me Fourr Roses, Buffalo Trace and Marker Mark don't have the character needed for an old fashioned.

[@davidvarley1812]

Ps, I realise that due to a United States supreme Court ruling, Jack Daniels is not actually a Bourbon. However if it waddles like duck, quacks like a duck and looks like a duck, chances are it's a duck. Jack Daniels is like Bourbon 51percent corn, and while legally speaking, it is a Tennessee whiskey, us consumers know Jack Daniels is a Bourbon and not a very good Bourbon.

[@McNorskVA]

​@@davidvarley1812You guys seem to know what you're on about, am I the only one going mad about him handling the ice bare handed, or is that considered okay for the mixing glass, just not the drinking glass

[@jackhughes7637]

​@@rickwilliams967Less ice just means more dilution. I mean if you like your drinks to taste as weak as piss then enjoy, I guess.

[@deborahhollier3082]

I love your tossing antics, you're great at it. People like you make life worth living. Oh, and your cocktails are great too. My mother was from Trinidad so I love that you used Angostura instead of some trendy bitters.

[@MIXOLOGYFLAIRED]

Thanks for hanging out with me♥️

[@louisd.8928]

A version I picked up at a local bar involves using 1 oz of cognac and 1 oz of butter infused bourbon. It's a very nice twist.

[@MIXOLOGYFLAIRED]

That sounds awesome

[@bertblue9683]

Every old fashioned is the best cocktail I've ever had. Love experimenting with the sugars, whiskies, and garnish. Been really focused lately on smoking my own garnish and simple syrups.

[@MIXOLOGYFLAIRED]

Did you see our smoked old fashioned video?

[@keniffkeniff]

Last weekend I drank my first old fashioned ever. It was in the Bar the Tailor in Amsterdam. It was made with marpel syrup and I was recommended a nice cigar that would complement it nicely. I enjoyed it so much. It´s my favorite drink now

[@MIXOLOGYFLAIRED]

@@keniffkeniff it’s a great drink. Many variations to make it your own

[@germanandreagiri3079]

Love the recipes and the flair, it isn´t overdone, just cool and stylish.

[@MIXOLOGYFLAIRED]

@@germanandreagiri3079 thanks for enjoying the video

[@1911Earthling]

This is how I do my home version. Simple syrup. Good whiskey or bourbon and bitters refrigerator ice and twist of fresh orange peel and I am a happy flyer.

[@HansMcGruber]

I found that using Demerara syrup set my home drink apart from what I was doing before. It has hints of toffee and caramel that brought depth to the flavors. Fresh orange slice and Maraschino cherry top it off for me, Delicious

[@MIXOLOGYFLAIRED]

That sounds amazing

[@Gr3nadgr3gory]

I only ever use the syrup from the cherries at home. More than sweet enough doing that.

[@billburbank4314]

Me too...always keep a batch in fridge.

[@quaasimaustin5738]

I made my version last night before discovering this video. I substituted the bourbon with Barceló Dominican Rum and added a splash of mint syrup. Refreshing.

[@rickwilliams967]

So a completely different drink?

[@onedrinkjourney]

Great video showcasing the variations. Great choice of bourbons, too!

[@MIXOLOGYFLAIRED]

we appreciate you watching. hope you share with some friends

[@rsb1226]

The ice impurities are not what cause the ice to be cloudy, it’s due to how the ice freezes. I make clear ice cubes at home with tap water.

[@SteveLaCombe]

I've made plenty of clear ice with impurities!

[@MIXOLOGYFLAIRED]

You are a master icesmith sir.

[@CowboyRoy1977]

Then you must better water quality. I have hard tap water at home. Never freezes clear unless I boil it (essentially distill it) first, let it cool, then freeze it. But the ice maker at my bar uses filtered water to make ice and they’re always clear. So who knows?

[@Nyhiak]

Difference between home and bar is about $14 .

[@GeorgeTropicana]

​@@CowboyRoy1977right. I use RO water for the cubes because our tap is much harder and it makes all the difference

[@StevenPhillips]

ive been adding some smoke to mine lately, definitely makes it unique depending on which wood chips I use and how much smoke I add, plus those italian marischino cherries are a must

[@ospreyau2759]

We had a JD training where we were teamed up, sent of to the grocer, and given $20 to modify the "old fashion" platform. Whisk(e)y, sugar, and bitters. Our team settled on something strangely bizarre but also surprisingly good. Had we had the right ingredients anyway. 15/45 jager and Woodford. 15 Maple. And 2 dashes of chocolate bitters. (Or lacking that, we switched to cherry bitters, which actually lost us points as it interacted more with the jager than it did the woodford) But as a glassy trying to get into the bar. The training really emphasised how small changes to the components can sit drinks well apart. Even just playing around with Maple, agave, simple or sugar cubes. It's impressive how much change it can have. Learnt a lot at that training.

[@MIXOLOGYFLAIRED]

This is why knowing your templates is so important in making your own custom drinks. Good job on that variation tho. I’m sure it was tasty

[@fmmeloni]

Nice video I like your dewars cocktail spoon and strainer.

[@MIXOLOGYFLAIRED]

Thanks for watching

[@ericktellez7632]

in my opinion, the home version got something better, the simple syrup mixes better than any granulated sugar you use, it doesn't matter how many water or muddle you do, that fine sugar will not mix entirely with cold liquid, using simple ensures you have a perfect mix of sugar with cold liquid.

[@MIXOLOGYFLAIRED]

Some people have said that they actually prefer the granules. But I agree with you. I prefer simple

[@JE-western-rider]

@@MIXOLOGYFLAIRED Simple syrup is simple to use, however sugar has one advantage. As the Old Fashioned sits and I drink some of it over time, due to the sugar settling, the taste will change. And this, I really appreciate.

[@MIXOLOGYFLAIRED]

@@JE-western-rider it’s a nice treat at the end. Like dessert

[@derron73]

Instead of the simple syrup or sugar cubes, I use barrel smoked maple syrup. Creates such a nice Smokey old fashion

[@MIXOLOGYFLAIRED]

@@derron73 you can also try it with an islay scotch for even more smoke

[@wildernessman760]

I made my simple syrup using half cup white sugar half cup dark brown sugar 1 tsp. vanilla extract one cup water simmer on the stove until all the sugar is dissolved. let it cool then funnel it into a squeeze bottle. the vanilla extract really adds a bit of goodness to the sugar syrup. and my old fashioned I use 1 bar spoon sugar syrup 2 Oz bullieit rye whiskey. 2 dashes Angostura betters 2 dashes orange bitters. 1 orange peal expressed over the drink.make it this way it will make you re think your old fashioned. rye whiskey was used in the original recipe. that's what they had back when it was invented.

[@nicolasquevedomedina3849]

Amazing video! I stopped messing with whiskey old fashioned. It’s just perfect the way it is. So I’ve started to mess with vodka, rum, and tequila old fashioned. You can really experiment there without feeling like you’re “ruining” a classic.

[@MIXOLOGYFLAIRED]

I love a tequila OF with orange and grapefruit bitters

[@zardoz_ii2061]

Personally, when I make them at home I use loose Turbinado sugar (sometimes marketed as "Sugar in the Raw"). Yes, it never dissolves fully but I like that. It makes the drink evolve a bit as you drink it. Starts out almost pure whiskey, then you get that sugary sweetness at the end. Personally, I think an Old Fashioned made with simple syrup is akin to blasphemy. But that's just me. And I REALLY want a muddler like that.

[@MIXOLOGYFLAIRED]

A delightful treat at the end

[@toddgaak422]

Agree 100% And Peychaud >> Angostura

[@wiredjerk]

@@toddgaak422 Very nice. I like to add at least one dash of Ango in most versions to give it that feeling of both worlds. When I get to make it, I love to do 2:2 of each onto a pinch of brown Demerara and a Luxardo cherry, gently muddled, 2oz of Woodford or Buf.Tr, stirred with ice and strained over a large clear cube or sphere and garnished with the orange. I’m not sure how theirs is with the Buffalo but to me if I’m gonna incorporate the lemon, I might wanna go with something like a Four Roses SB for the high rye content.

[@Gr3nadgr3gory]

I've never used sugar or syrup in my old fashioned. Except the juice from cherries.

[@wiredjerk]

@@Gr3nadgr3gory Yes, and?

[@shayelea]

There aren’t exactly orange trees just hanging out in backyards where I live, and I can never seem to keep fresh oranges for very long, especially when trying to minimize grocery runs during Covid. To compensate for the lack of orange peels in my life, I bought some food-grade orange oil and put it in an atomizer. Gets you 90% of the way there.

[@MIXOLOGYFLAIRED]

Love this!

[@JavierVillalba145]

Great video, thank you. My old fashion game is on point now.

[@MIXOLOGYFLAIRED]

Thanks for watching Javi. Hope you stick around for the next one my friend!

[@ohTHATaaronbrown]

I use 15-20ml of drambuie instead of sugar to bring in a hint of mulling spices, 100 proof rittenhouse rye, lemon instead of orange, and a luxardo cherry dropped in atop the big ice block at the end so the syrup bleeds over the cold ice and into the drink :)

[@eyespy3001]

That’s not an old fashioned, though. You’re in Rusty Nail territory with the drambuie

[@ohTHATaaronbrown]

@@eyespy3001 Fair and accurate observation :)

[@SCLSUMudDogs1]

I feel like you could argue this is more Manhattan than old fashioned. The template requires sugar and while Drambuie has wonderful flavor, it’s not a sugar. Instead of Vermouth, you’re using Drambuie…which actually sounds delicious in its own right. Lol.

[@ohTHATaaronbrown]

@@SCLSUMudDogs1 Yep, a good observation. The only reason I commented about this on an old fashioned video is that it was the old fashioned I started with when I set out to see what I could make as a destination drink, regardless of how much heresy was involved in the journey ;) And, yes, it's *quite* delicious...

[@eyespy3001]

@@SCLSUMudDogs1 Drambuie is no where near analogous to a vermouth. Vermouth is fortified wine. Drambuie is whisky with added honey, herbs, and spices. Drambuie is a liqueur, which most definitely counts as a sweetener for a cocktail. So, yeah, nowhere near a Manhattan.

[@rogerhage1377]

I might have to try it with the big cube thanks for the tips

[@martindammable]

After I had my first Old Fashioned at a bar in London it's been my favorite drink ever since. So many variations in the comments and I want to try them all!

[@MIXOLOGYFLAIRED]

Let us know what your favorite variation is

[@KnowScott]

Dope! Subscribed. I'm always looking to elevate my home bar game.

[@MIXOLOGYFLAIRED]

Keep me posted on your progress

[@devonbrennan6125]

Bartender has great style, I'll one of those Old Fashions any day!

[@MIXOLOGYFLAIRED]

Any day…..could be today! Thanks for watching

[@KentFleshman]

I use Elijah Craig Small batch, then finish mine off with about 4-5 drops of Elemakule Tiki Bitters by Bitterman's, but don't stir it in. When you lift the glass to drink, you get this amazing spice smell. 🤤

[@kaseys5055]

I love how you broke it down for each level!

[@MIXOLOGYFLAIRED]

Thanks for watching Kasey. I hope you make one of your favorites and tag me on IG so I can see your masterpiece!

[@splashzone4577]

I make my old fashioned the same way you made the pro one I just love to add maraschino cherries on top of my ice just for that special look

[@whiskeylino5669]

Best old fashioned video I’ve seen so far

[@MIXOLOGYFLAIRED]

Really appreciate that!

[@rogerhage1377]

Brand new to the channel great content just started drinking Jameson love the recipes and content keep up the great work

[@MarukagePlays]

I tried classic Old Fashioned with orange however I never liked it that much, one day I didn't have any oranges, I made it with a twist of lemon and ever since I've been drinking them only like that...lemon is really something amazing in this drink!

[@MIXOLOGYFLAIRED]

So true. The lemon test is much more powerful than the orange

[@mitchellthurner5980]

I remember when I had my first Kentucky old fashioned with a lemon twist in it (I'm from Wisconsin) and my life has never been the same

[@Cuandoman]

Discover the Sazerac

[@chinesemassproduction]

This video really brought my spirits up, no pun intended...

[@MIXOLOGYFLAIRED]

Hope you made one at home. Thanks for watching

[@antoniafreer1473]

Finalmente entendí como preparar old fashion, gracias!

[@lanmarknetworking3034]

First time checking your stuff. Very slick and very informative! The little tips i picked up like directing the oils are great!

[@MIXOLOGYFLAIRED]

Thanks for watching. We really appreciate it.

[@seanwick35]

As a new old fashioned enthusiast, what makes it for me are the amazing Luxardo cherries, I ask for extra cherries in mine, bummer not seeing any in these, but they look good!

[@Aren207]

I can’t get over how massive that muddler was. It’ll muddle and serve as a weapon in case of a bar brawl 😂

[@MIXOLOGYFLAIRED]

Exactly my friend!!!

[@ericwhite5903]

Compensating for something

[@blakestone1432]

My twist on the cocktail is a very subtle hint of coffee liqueur, and I use Ararat brandy. I’ve tried lots of whiskers, brandys and Burbons. The Ararat is very nice. The coffee liqueur should be subtle enough that you barely taste it. For sweetener I use white sugar muddled with the agustora bitters in the bottom of the glass before adding any other ingredients.

[@NK-vw4ms]

Great video. I’ve noticed that I like the drink better when I make it in the glass I’m drinking from v.s using a mixing glass. Avoids extra dilution.

[@MIXOLOGYFLAIRED]

It also make for an amazing final sip. Thanks for watching

[@MIXOLOGYFLAIRED]

if you mix it in another glass, pour it over a big cube to minimize extra dilution

[@L3x4Pr0ne]

I like: -brown sugar cube -two drops of water -angostine bitters, 3 dashes -muddle -ice, not fussy about transparency or shape, but I prefer a large, clear, cube -Buffalo Trace bourbon, 2oz -orange peel only, lightly squeezed and then torched skin before I put it in Absolute heaven.

[@MIXOLOGYFLAIRED]

@@L3x4Pr0ne you torch AFTER the squeeze….interesting

[@michaelhimes8778]

Nicely done! Thanks.

[@soumenroy5731]

You said, Let's break up that Ice Cube 😀 I know it's a slip of tongue 😊 Thanks for the lesson 🙏

[@watson4869]

Love the old old fashion, granny’s style

[@kurts2650]

I prefer my OF a bit more bourbon forward. I always use 2.5 oz bourbon, and at least 100 proof. I also like to use a couple dashes each of Angostura, Angostura orange, and Fee Bros cherry bitters.

[@MIXOLOGYFLAIRED]

@@kurts2650 my personal favorite is a Rye, rittenhouse is usually my go-to. In the winter I tend to gravitate towards cheery/chocolate bitters. Sometimes I get crazy to switch to mezcal. What’s your favorite 100 proof bourbon?

[@stevejensen6210]

Fee Brothers Aztec chocolate bitters and real maple syrup is my favorite variation.

[@burningwitchstudio3629]

Adding black walnut bitter is fantastic! I try to get all the white pulp off the orange...

[@danielconner1210]

My Old Fashioned. 2 oz. wheated boubon (larceny or makers mark). 1/2 oz simple. 3 dashes bitters. Sometimes I use Angustora and sometimes I use West Indian Orange Bitters. 1 strip candied orange peel. 1 Bordeaux cherry. It is a little sweeter, but very nice.

[@chrismckenna4689]

For my Old Fashioneds at home, I dehydrate mandarin oranges. A slice goes in the bottom of a rocks glass, that the simple syrup, bitters, and Henry McKenna 10 year old.. Toss in a Luxardo cherry, and voila.

[@MIXOLOGYFLAIRED]

That sounds really good. I might try that at dinner tonight :)

[@snapdaddy357]

Great video!

[@MIXOLOGYFLAIRED]

Thanks for watching my friend

[@nilechunky]

You earned the subscribe with this one 👏🏾👏🏾👏🏾👏🏾

[@hellrzzr932]

Hell ya that last one you poured out all the stops I have recently gotten into old-fashioned it’s by far my favorite drink I recently tried it with Jim beans devil cut and I just started smoking it every time I make them now I will work on my acrobatics

[@jeffmather728]

I would like to see a video for seasonal old fashions. Apple for fall, can't think of one for winter though.

[@MIXOLOGYFLAIRED]

@@jeffmather728 that’s a fun idea. We will make note

[@rogerhage1377]

I had an old fashioned in Newport Beach and it wasn't too bad

[@dylankeaney5304]

The best old fashioned thank me later is made with woodford reserve double oaked, that Smokey chocolate flavour from the bourbon mixed with orange and aromatic bitters (2 dashes each) plus a fire burned orange peel makes the perfect orange dark chocolate old fashioned.

[@KernsJW]

Bulliet, angostura bitters, light (not dark amber) maple syrup, ice and a dash of cointreau. Oh and a cherry for garnish along with orange peel. The crushing of ice at the start is a good idea to get some water in at the beginning. Said Contreau meant Grand Marnier.

[@moustafashariff472]

This recipe I like and love it sir

[@unclebrownson]

Maple bourbon, maple syrup, Fee Brothers Walnut bitters. Shake in a cocktail shaker, pour into a martini glass, and on the top of the foam, sprinkle a little ground nutmeg.

[@MrSteelyeye]

I learned to mix this drink a little different, about 30 years ago at a bistro, on the northern California coast. We muddled orange slice and cherry with sugar and bitters right inside the serving glass. Many still ask for it made this way.

[@mikefinerghty4414]

No offense but that version was part of a bad era of cocktails. Everything was super sweet with artificial sweetener and it was all about making them fast. IMO and not knocking the muddled fruit version but I’ll take the traditional method all day

[@MIXOLOGYFLAIRED]

Some still like it this way as it brings back good memories from the past

[@choogheem]

Getting closer to Wisconsin Old Fashioned

[@T-Bonebubba]

My absolute favorite so far is made with Elijah Craig vanilla with the orange zest and a Cherry

[@MIXOLOGYFLAIRED]

The EC 12yr is awesome

[@thruddedify]

Simple syrup. OMW. Use brown sugar sir, or muscovado. Melt in the angostura. Absolutely make it smooth with the water from the melted ice. If you only have cheap ice, stir in whiskey and ice in stages, wait for the outside of the glass to get cold between adds.

[@MIXOLOGYFLAIRED]

You have obviously never tried to make an OF in a busy nightclub

[@peteb7992]

With a nice dash of walnut liqueur and dark cherry over a four Roses….and add another log to the fire…only 1 ….for its usually pear shaped turns -first tracks on morning fresh powder….

[@MIXOLOGYFLAIRED]

@@peteb7992 ….fresh powder 🏂

[@scotts6067]

Big on flair little on science. The reason ice is cloudy is not water impurities. Its because when it froze the oxygen was trying escape and turned the ice white.

[@cherimila]

that was sexy it will be my first day trying lol to bartend i better remember all these recipes. the ice stamper is really classy. love it, i want one for home

[@MIXOLOGYFLAIRED]

Thanks for watching. I had someone design it on Etsy

[@simo67946]

Fantastic video , does it make much difference ( at home) between the simple sugar & an sugar cube ? Which is better for home ? Also does it matter on the volume of bourbon ? i like to put alot of bourbon in ( maybe 100ml or more ) , should i up the sugar & bitters ?

[@MIXOLOGYFLAIRED]

@@simo67946 you’re talking about “balance”. Does it hurt if you use too much flour when baking bread? Or too much milk in a bowl of cereal? Some times it’s good to follow a recipe and other times you just make it how YOU like it. Simple syrup is good for consistency with every sip. Sugar cube if you like the granules and a burst of sugar on your last sip.

[@andrewsharpe2587]

Hah! So, the juggling changes the taste? :) Anyway, thanks for the video. I don't often have any citrus around the house, so I tend not to garnish it. Heresy? Maybe, but more expedient. And just yesterday, I actually made one without ice at all, but the simple syrup was refrigerated, so the whole drink was cold. Ish. Used 1792 single barrel. It worked fine.

[@MIXOLOGYFLAIRED]

I like your style. Quick and to the point!

[@davevanderark2563]

You're like me. No fruit in the house? Use orange bitters. Problem. Solved.

[@MIXOLOGYFLAIRED]

@@davevanderark2563 boom! Problem solved

[@gbhobbyist8327]

Thanks for the video! Can you tell me where I can pick up the muddler you’re using here?

[@MIXOLOGYFLAIRED]

got it on Amazon. its a baking pin

[@GhandiPVR]

Really good video. There’s too many “bartenders” making videos on KZbin and all they do is chat shit for 10 minutes without actually giving any useful tips. Thank you

[@MIXOLOGYFLAIRED]

For sure! Thanks for that comment. I appreciate the feedback

[@CapitalG222]

Thanks for sharing this!

[@MIXOLOGYFLAIRED]

For sure. Thanks for watching

[@airgliderz]

Instead of liquid/simple syrup or granulated sugar I prefer adding the juice from a large jar of maraschino cherries...mmmm...heading to the bar now...!

[@MIXOLOGYFLAIRED]

Too sweet for my blood, but I’m sure you enjoy it

[@airgliderz]

@@MIXOLOGYFLAIREDBut it is less sweet then simple sugar syrup or granulated sugar!

[@MIXOLOGYFLAIRED]

@@airgliderz well, to me it’s a different kind of sweet and the cherry flavor throws off the drink. But that’s just my palette.

[@danapeterson935]

Being from Wisconsin it's just about impossible to order an Old Fashioned like this. They'd look at me crazy and end up just making me a Brandy Old Fashioned Sweet. Still delicious!

[@robertsullivan4773]

Excellent

[@ericstathis67]

Killer flair. At home I use a brown sugar cube, drops of standard bitters as well as orange, bar spoon of water, muddle, stir with one rock block, add my bourbon. Expelll orange oils and drop in. The next cocktail I craft i will be mixing in my mixing glass and straining over single rock. One other thing I do is knowing that single large rock hasn't melted I will just pour 2 more ounces of bourbon in and sip. Cheers!

[@N0thing2SeaHere]

I make mine with 1 oz pure dark maple syrup, 3 oz Woodford Reserve double oak, 1 Woodford Reserve bourbon cherry and 3 dashes bitters. Stir lightly, no ice.

[@francoisriche2167]

The best old fashioned is very simple. The ingredients, orange and lemon peels, Angostura bitters, two luxurdo cherries, 3 large ice cubes, 2 heavy shots of Knob Creek 100 proof bourbon. You start by muddling the orange and lemon peels under 3 dashes of Angostura bitters, then muddle one luxurdo cherry. Drop in the ice and pour the bourbon over it. Stir and toss the second cherry in whole. When you see the citrus oils sitting on surface of the whiskey, you're solid. No sugar, trust me.

[@MIXOLOGYFLAIRED]

Sure! If that’s the way you like it, go for it!

[@jasongeasling5387]

I always use two luxardo cherries and you can never go wrong with KC! So much better

[@skymore2948]

agree with custumized the syrup.

[@LeadFarmer_84]

No fruit but the peels got you the like. 👍🏽

[@MIXOLOGYFLAIRED]

Hell yeah😁

[@dominic6283]

I make my old fashioned at home with a little bit of organic maple syrup, bitters, orange peel, black cherry, one large square ice cube and 4 roses bourbon.

[@larryperez7469]

Demerara sugar is where it's at. Make your simple syrup out of it to elevate the drink even more. I also always add orange bitters. Maybe I'm overdoing the orange?

[@MIXOLOGYFLAIRED]

It’s however you like it my man!

[@tomcohen47]

Question: If you wash the orange and lemon with soap or veggie wash, do you lose the oils?

[@lfh1973]

Paul Rudd’s brother? Lol. I am his twin as well… or so I’ve been told on nearly a daily basis. Guess there’s worse things than to look like the “sexiest man alive” haha! Great video

[@MIXOLOGYFLAIRED]

My man!!! Stand in sometime?

[@lfh1973]

@@MIXOLOGYFLAIRED absolutely!! Lol

[@Ces911]

Keep up the good work, I'm sure you try hard.

[@MIXOLOGYFLAIRED]

Thanks for watching my friend

[@markwalsh2709]

Great video! Where can I buy the muddler that you use?

[@MIXOLOGYFLAIRED]

Cocktail kingdom

[@nodnoc]

I want to try this with panela sugar

[@MIXOLOGYFLAIRED]

Let me know how you like it

[@davidortiz173]

I'll have a modern old fashioned!

[@MIXOLOGYFLAIRED]

Good choice my friend

[@jrbohan2]

My preferred home old fashioned uses honey as the sugar, a frozen orange wedge instead of ice, and a splash of water. (I live alone, so if I buy more than 1 orange at a time, it is likely to go bad. Hence the frozen oranges.)

[@jrbohan2]

I may try lemon instead of orange sometime. I've always liked lemon over orange in almost everything.

[@MIXOLOGYFLAIRED]

That’s actually a really fun alternative. I’ll try!

[@triciathedalicia8595]

Can you use clementines for the orange peels? 🤔

[@SerpentLightDrums]

Bartender, next level.

[@MIXOLOGYFLAIRED]

Thank you. I appreciate that