David Thornton
I have made more Old Fashioneds than any other cocktail in my career. Thousands of them, across six years behind a Michelin-starred bar, and I can tell you this: it is the most forgiving cocktail you will ever learn, and the most rewarding to master. It strips whiskey down to its essence — spirit, sugar, water, and bitters. Nothing more, nothing less.
Why It Works
The sugar rounds out the bourbon's heat, the bitters add complexity, and the orange peel provides aromatic lift. It is a cocktail that respects the spirit rather than hiding it. If you want to understand a whiskey's character, make it into an Old Fashioned — it reveals more than it conceals.
Whiskey Choice
Bourbon is traditional — look for something with enough character to stand up to the sugar and bitters. I reach for Buffalo Trace, Woodford Reserve, or Wild Turkey 101 most often. Rye whiskey makes a drier, spicier Old Fashioned that I actually prefer for after-dinner drinking.
The Debate: Sugar Cube vs Simple Syrup
Purists insist on muddling a sugar cube with the bitters for texture. As a bartender, I used simple syrup for consistency during service — it dissolves instantly and you can control the sweetness precisely. At home, I use a sugar cube because I enjoy the ritual. Both are valid. Use what makes you happy.
