Old Fashioned

Method

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1. Put the sugar syrup and both bitters into a mixing glass. If using a sugar cube, saturate it with the bitters and crush it with a muddler first, then add a teaspoon of water.

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2. Add the whiskey and stir briefly to combine.

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3. Fill the mixing glass two-thirds with cubed ice.

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4. Stir steadily with a bar spoon for 30 seconds — long enough for the outside of the glass to frost. You are chilling and diluting at the same time and both matter.

   Mark done Start 30 sec timer

5. Put one large ice cube into a chilled rocks glass and strain the drink over it.

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6. Hold the orange peel skin side down a few centimetres above the surface and squeeze it sharply so the oils spray across the drink. You should see the mist.

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7. Rub the peel around the rim, drop it in, and add a cherry if you like.

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Chef’s Tips

• Rich syrup — two parts sugar to one of water — sweetens without watering the drink down.
• One large cube in the glass. Small cubes melt fast and the last third of the drink is water.
• No muddled orange slice. That is a different, sweeter drink and it belongs to the 1970s.

Pairing Suggestions

• A quiet hour
• Salted almonds
• A steak

Storage & Reheating

Made to order. A batch of the whiskey, syrup and bitters keeps indefinitely in a sealed bottle — stir it with ice when you pour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.