Properly Sauced: The Old Fashioned

By Chuck Sudo in Food on Aug 11, 2008 8:30PM

Read an interesting article in Malt Advocate over the weekend. The theme of the story was about whisky (natch); specifically, the rise of "testosterone overload" in today's whisky drinker. A well-crafted whisky-based cocktail — or even cutting a dram with some water — has been largely pushed aside in favor of straight shots these days. There was once a time when sweeter, whisky-based cocktails were commonplace.

We were sorely reminded of the article when we stopped in a local tavern and asked the bartender if he could make a "good old fashioned." He replied, "A good old fashioned what?" Thinking he was joking (as he certainly seemed old enough to know how to mix one), we repeated the question. When he repeated his answer with an annoyed emphasis on the word "what," we cut our losses.

An old fashioned should be a staple of every bartender's cocktail repertoire. It's quite possibly the first drink to be called a cocktail, dating back to the early 1800s. It's also one of six basic cocktails listed in David A. Embury's 1948 classic The Fine Art of Mixing Drinks. Over the years, bourbon has become the primary whisky of choice for the old fashioned, but rye, scotch and even (if you're from Wisconsin) brandy can be used. The recipe we've long used is classic in its approach: no maraschino juice added. Hell, no maraschinos are within sniffing distance.

Chuck's Old Fashioned

• 3 oz. bourbon (we prefer a bourbon under 100 proof, but since you're making a cocktail feel free to reach for the Booker's).
• 3-4 dashes Angostura bitters
• simple sugar syrup
• wedge of either a lemon or an orange
• seltzer
• drunken cherries (avoid maraschinos)

(Note: If you don't have sugar syrup, take a teaspoon of sugar and add enough water to allow the sugar to fully dissolve).

In a shaker with ice, mix the bourbon, sugar syrup and bitters. Pour into a short, round glass, add a splash of seltzer and the garnishes.