Homemade Old Fashioned Mix Recipe (2024)

FAQs

Is sugar cube or simple syrup better for Old Fashioned? ›

Use Rich Simple Syrup

The sugar cube is one Old Fashioned tradition that can definitely be skipped. While many recipes call for it, it offers no advantage over using a rich simple syrup and has several disadvantages. Most obviously, you have to find and buy sugar cubes and a muddler.

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.

Campari. Campari is a popular Italian bitter liqueur that's bright red and best known for its use in the Negroni. It's intensely bitter and lightly sweet. It works extraordinarily well in an Old Fashioned, and it's one of the most popular secondary liqueurs so you might already have it on hand.

An Old Fashioned calls for two to three dashes of bitters—no more, no less—that are added to the glass once the sugar or simple syrup is in. While the amount seems small, having too many or too few dashes can dramatically change the taste makeup of the drink. The type and quality of bitters matters too.

The first whiskey old fashioned recipe was printed in 1895 in Modern American Drinks by George Kappeler. His recipe instructs the reader to dissolve a lump of sugar in water, add two dashes of bitters, a piece of ice, lemon-peel and one jigger whiskey.

To the bottom of a low ball, add up to a teaspoon of honey depending on how sweet you like it. Dissolve with a little splash of warm water (not so hot that it damages your glass). Add a few dashes of orange bitters and angostura bitters and swirl to combine.

That's right, I used maple syrup instead of simple syrup. Historically, Old Fashioned co*cktails are made with a sugar cube or simple syrup. I'm here to tell you that they taste better with maple syrup, which complements bourbon's caramel notes and stirs in like a dream.

Yes, Splenda Brand Sweeteners can be used to make or replace simple syrups. For easy replacement, use Splenda Liquid Sweetener products in place of simple syrup in drink recipes.

I recommend a high-proof bourbon with bold flavor notes, so that its flavor will not be overpowered by the orange and bitters. Bitters: Angostura bitters are most commonly used in this co*cktail. I generally add about 3 to 4 shakes, but feel free to add as many as you prefer.

A: All co*cktail bitters contain alcohol--quite a lot by volume--but they are considered a "non-potable" product, which is why their sale is not restricted, just like anyone can buy flavored extracts (like vanilla), which also contain alcohol but aren't meant for direct consumption.

Can you use vanilla extract instead of bitters? ›

Extracts: Extracts usually consist of just one flavor. People often associate extracts with baking, but they're much more versatile. They can also be used in drinks the same way as bitters. Extracts are also very strong, and only a few drops are used in drinks.

A teaspoon of sugar in an Old Fashioned co*cktail has 16 calories. Angostura Aromatic Bitters, on the other hand, contain 44.7% alcohol by volume. One serving (2g) of Angostura Aromatic Bitters contains 12 calories. The best sugar cube to use is brown demerara sugar cubes.

Place sugar cube or simple syrup in an Old Fashioned glass. I prefer simple sugar over a sugar cube to ensure that all the sugar is dissolved. Add two splashes of bitters and, if using a sugar cube, 1 teaspoon of water to dissolve the sugar.

DO NOT shake an Old Fashioned, always stir it. This has nothing to do with temperature but everything to do with texture. Shaking it will add air and water, diluting the co*cktail too quickly. Since the drink is primarily spirit, all you have to do is gently stir with ice, allowing for a smooth, velvety texture.

Purists might disagree, but it's okay to put a little fruit in your Old Fashioned. We're not advocating for turning it into a fruit co*cktail, but a little cherry garnish, as long as it's the right cherry, is perfectly fine. And the right cherry is the Luxardo cherry.

Some older co*cktails recipes you'll see will call for a couple teaspoons or so of raw sugar as the sweetener. But today the majority of bartenders use simple syrup as a basic sweetener because it is be easier to measure and will integrate into the co*cktail much more consistently.

Sugar syrup (also called simple syrup) is basically just a mix of sugar and water. Sugar syrup is also one of the most essential ingredient in co*cktails.

Combine the sugar and bitters in a rocks glass and grind them up with the muddler until they form a paste. You can add a teaspoon of water or seltzer to help the sugar dissolve along. This is more akin to crushing spices with a mortar and pestle rather than gently muddling herbs.