Old Fashioned
Timeless simplicity, perfectly chilled
About this cocktail
The Old Fashioned is older than the term "cocktail" itself. The 1806 definition of a cocktail was "spirits, sugar, water, and bitters," which is a literal Old Fashioned. Bourbon (or rye), a small amount of rich simple syrup, two or three dashes of Angostura, and a lemon peel expressed over the surface. The freezer version skips the muddled-orange-and-cherry vandalism that took hold in the mid-twentieth century. As a freezer batch the bourbon's vanilla and oak come forward; the syrup mostly disappears, which is why we batch slightly less of it than you would pour over ice.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Pour over a large ice cube in a rocks glass. Express orange peel and drop in.
Best within: 3+ months
Bourbon, syrup, and bitters only — nothing here degrades in the freezer.
Pro Tips
- + Use rich simple syrup (2:1 sugar to water) - it dissolves completely
- + Never muddle sugar for a batch - it won't dissolve properly
- + A pinch of salt in the batch enhances the bourbon's sweetness
- + Express fresh orange peel over each pour
Avoid These
- − Using granulated sugar instead of syrup
- − Too much bitters - they intensify when cold
For Hosts
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The Tools
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