Classic Old Fashioned Cocktail Recipe

The Old Fashioned is one of those cocktails that never goes out of style, and for good reason. It’s simple, sophisticated, and surprisingly easy to make at home once you know the technique. While it might seem like the kind of drink you’d only order at a fancy bar, with this detailed Old Fashioned Cocktail recipe, it’s the perfect cocktail to master if you want to impress dinner guests or treat yourself to something special at the end of a long day.

What I love about the Old Fashioned is that it lets the bourbon shine while adding just enough sweetness and complexity to balance everything out. The drink dates back to the early 1800s and was initially called a whiskey cocktail before people started making fancier versions with all sorts of additions. Eventually, folks who wanted the original simple version had to specify they wanted it made the old-fashioned way, and the name stuck. It’s a drink with history, but it’s never felt stuffy or pretentious to me.

This version uses demerara sugar instead of regular white sugar, which adds a subtle molasses note that plays beautifully with bourbon. The combination of Angostura and orange bitters gives it depth, while a touch of cherry juice adds a hint of sweetness and that classic reddish tint you expect from an Old Fashioned. It’s a straightforward recipe that emphasizes technique over a long list of ingredients, and once you get the hang of it, you’ll find yourself making these regularly.

Ingredients for a Classic Old Fashioned Cocktail

Bourbon: I prefer Bulleit or Buffalo Trace for this recipe, while my mom prefers Maker’s Mark. All offer excellent quality without breaking the bank, and they have the right balance of flavor to make a memorable Old Fashioned.

Demerara Sugar Cube: This is raw cane sugar that hasn’t been as refined as white sugar, so it retains some of the natural molasses from the sugar cane. It has larger crystals and a light brown color. The flavor is richer and slightly more complex than regular white sugar, with subtle caramel notes that complement bourbon beautifully. You can find demerara sugar cubes at most grocery stores in the baking aisle or near the coffee and tea section.

Water: Just a small splash to help dissolve the sugar cube when you’re muddling. Some people skip this, but a few drops of water makes the muddling process easier and helps create a smooth base for the cocktail. Plain tap water is fine.

Angostura Bitters: These are the classic aromatic bitters that have been around since the 1820s. They come in a distinctive, oversized-label-wrapped bottle and have a complex flavor profile with notes of cinnamon, clove, and other warm spices. A little goes a long way—just a few dashes add depth without making the drink taste medicinal.

Orange Bitters: These add a bright citrus note that balances the sweetness and enhances the orange peel garnish. They’re lighter and more citrus-focused than Angostura bitters. If you can’t find orange bitters, the drink will still work, but they really do add something special.

Luxardo Maraschino Cherries: These are dark, sophisticated cherries that are nothing like the bright red maraschino cherries you might remember from childhood ice cream sundaes. Luxardo cherries are made in Italy and preserved in a thick syrup. They’re less sweet, more complex, and have an almost wine-like quality. They’re pricier than regular maraschino cherries, but one jar lasts a long time and really elevates the drink. You can find them at liquor stores or in the cocktail section of well-stocked grocery stores.

Bartending Tools to Make an Old Fashioned

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A rocks glass or Old Fashioned glass is essential since that’s what you’ll serve the drink in. These are short, wide glasses that typically hold 6 to 10 ounces. If you don’t have proper rocks glasses, a short tumbler or even a juice glass will work fine. You want something sturdy with a wide opening.

While we use a cocktail shaker, you don’t need one; you won’t be shaking the cocktail. I like the opportunity a cocktail shaker offers to chill the drink before pouring it into my glass. Any tall glass or even a large measuring cup will work.

A muddler is the traditional tool for breaking down that sugar cube. It’s a wooden or metal stick with a flat bottom, kind of like a small pestle. But honestly, the back of a wooden spoon works just as well. You can also use a thick wooden dowel from your tool drawer, or even the handle end of a sturdy wooden spatula. Just make sure whatever you use has a flat surface to press down on the sugar.

A bar spoon is nice for stirring because it’s long and lets you reach the bottom of the glass easily, and its twisted handle makes it easy to rotate. That said, any regular spoon from your silverware drawer will do the job. A longer iced-tea spoon is ideal if you have one.

A shotglass or jigger for measuring the bourbon helps you get consistent results, especially when you’re first learning the recipe. It’s usually a small glass or metal measuring cup. If you don’t have a jigger, use a shot glass for measuring – most hold about 1.5 ounces, so you’d want a little more than one shot glass full for the standard 2-ounce pour. In a pinch, two tablespoons equals one ounce.

A paring knife or vegetable peeler helps cut your orange peel garnish. A peeler actually works better than a knife for getting a nice wide strip of just the orange part without too much bitter white pith.

Choosing the Whiskey for Your Old Fashioned Cocktail

Bourbon is the traditional choice for an Old Fashioned and for good reason. That corn-heavy mash bill delivers sweetness and vanilla notes that pair beautifully with the sugar and bitters. It creates a rich, warming cocktail that’s approachable and satisfying. This is what most bartenders reach for when making a classic Old Fashioned.

Rye whiskey makes a spicier, drier Old Fashioned with more bite. The peppery character stands up assertively to the sweetness, so you get a cocktail with more edge and less smoothness. Some people actually prefer this version because it feels more balanced—the rye cuts through the sugar rather than amplifying it. If you like your drinks on the drier, more complex side, rye is worth trying.

Tennessee whiskey, like Jack Daniel’s, will give you something similar to bourbon but a touch mellower thanks to that charcoal filtering. It makes a smooth, easy-drinking Old Fashioned without any harsh edges. It’s a safe bet if you’re serving people who might be newer to whiskey cocktails.

Illustrated Steps for Making a Classic Old Fashioned Cocktail

Place the demerara sugar cube in a rocks glass and add a small splash of water, just enough to barely cover the cube. Add 3-4 dashes of Angostura bitters, 3-4 dashes of orange bitters, and ¼ teaspoon cherry juice directly onto the sugar cube.

Using a muddler or the back of a spoon, muddle the sugar cube with the water and bitters for 30 to 45 seconds until the sugar dissolves into a paste. Take your time with this step—you want the sugar fully broken down, with no chunks left at the bottom of the glass.

Fill the glass one-third of the way with ice cubes and then pour in 2 ounces of bourbon. Stir with a bar spoon or regular spoon for 30 to 40 seconds using a smooth, circular motion. You’ll know it’s ready when the outside of the glass feels cold to the touch.

Strain the mixture into a fresh rocks glass over a large ice cube.

Take a wide strip of orange peel and hold it over the drink with the orange side facing down. Give it a firm twist to express the oils onto the surface of the cocktail—you should see a fine mist spray out. Run the peel around the rim of the glass and drop it into the drink. Add a Luxardo cherry as the final garnish and serve immediately.

Tips for Success

• Use freshly made ice that doesn’t have any freezer odors. Old ice can pick up flavors from your freezer and ruin an otherwise perfect cocktail. If you know you’re making Old Fashioneds, make a fresh batch of ice the day before.

• Don’t rush the muddling process. Take your time entirely dissolving the sugar cube into the bitters and water. If you leave chunks of undissolved sugar at the bottom, your first few sips will be less sweet and the last ones will be syrupy.

• When stirring, resist the urge to shake or stir too vigorously. A smooth, steady circular motion for 30 to 40 seconds is all you need. The goal is to chill and slightly dilute the drink, not to create a watery mess.

• Make sure your orange peel is fresh and aromatic. A dried-out orange won’t give you that beautiful citrus fragrance that makes the drink special. Express those oils over the drink with confidence—give that peel a good twist.

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