Classic Old-Fashioned Cocktail For Weekend Dinners
Weekend dinners often become challenging affairs as hosts balance cooking, seating, and aesthetics within a limited time. Introducing a multi-step cocktail into this setting can interrupt flow, especially when precision tools and layered techniques are involved. Rather than complicating the process, a cocktail that follows a structured yet simple method proves more suitable. The Old Fashioned cocktail fits this role, requiring minimal intervention and offering clarity in execution. Its preparation avoids unnecessary complexity, allowing hosts to focus on serving without sacrificing presentation.
The origins of the Old Fashioned cocktail can be traced to the early 1800s, during a time when the term “cocktail” referred to a basic formula involving spirit, bitters, sugar, and water. As newer, more decorative drinks became fashionable, some patrons began requesting their drinks made the traditional way. These requests were referred to as being made the “old-fashioned” way. Over time, this phrase transitioned into a recognised cocktail title. Its popularity spread across clubs and hotels during the late 19th century, eventually becoming a benchmark of classic bartending. Today, the Old Fashioned cocktail stands not because of reinvention but because its foundation remains solid, making it an ideal choice for a structured yet low-effort weekend cocktail menu.
The Classic Way To Make An Old-Fashioned Cocktail
Ingredients (Serves 3)
- 60 ml bourbon
- 1 ml spiced herbal bitter
- 5 ml water
- 1 teaspoon granulated sugar (approximately 4–5 grams)
- Orange twist, for garnish
- Ice cubes
Method
- Add the sugar, bitters, and water to a rocks glass, then stir gently until the sugar dissolves completely.
- Pour in the whisky and add ice cubes.
- Stir slowly for about 20 seconds until the drink is properly diluted and chilled.
- Garnish with an orange twist before serving.
5 Ingredient Swaps For Old-Fashioned Variations
- Replacing whisky with Smirnoff vodka or any other vodka of choice results in a lighter-bodied Old Fashioned cocktail where the bitters and sugar take centre stage.
- Substituting bourbon with mezcal introduces a dry, smoky character. The bitters balance the earthy tones, while the sugar rounds the edges.
- Using maple syrup as a sweetener adds depth and richness without altering the cocktail’s clarity.
- Switching from classic bitters to chocolate bitters lends a subtle cocoa note, which pairs especially well when using rye whisky.
- Garnishing with grapefruit peel imparts a more aromatic citrus note. This small change adjusts the cocktail’s aromatic profile without interfering with the original balance.
*Drink Responsibly. This communication is for audiences above the age of 25.
