How to Make an Old Fashioned Cocktail
A Step-by-Step Guide to Crafting the Ultimate Serve.
Description: A timeless spirit-forward classic that’s stood the test of time for good reason. This version blends the warmth of bourbon with the spicy kick of rye whiskey, balanced with a touch of sweetness and a few dashes of angostura bitters.
The secret to a great Old Fashioned isn’t the ingredients it’s the technique.
Rapid stirring with a tall bar spoon achieves the perfect dilution, transforming sharp spirit into something smooth, rounded, and ready to sip slowly. A cocktail that rewards patience, and pairs beautifully with an autumn evening.
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Base Spirit: Bourbon & Rye Whiskey
Flavour Profile: Spirit-forward, warming, lightly sweet, spiced
Glassware: Rocks Glass
Occasion: Wedding Reception, Engagement Party, Dinner Party, Date Night, Cocktail Reception, Whisky Tastings
First Created For: A 40 Guest Wedding Reception in September 2021
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Ingredients:
40 ml Bourbon Whiskey
10 ml Rye Whiskey
2 dashed Angostura Bitters
5 ml Sugar Syrup / 1 Brown Sugar Cube
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How to make:
Select and pre-chill a rocks glass
Place the sugar cube in a mixing glass and saturate with the Angostura bitters.
Add a small splash of water and crush gently with a bar spoon until the sugar dissolves.
Add the bourbon and rye whiskey, then fill the mixing glass with ice.
Stir rapidly using a tall bar spoon until the ice is just melted — this is the key step, achieving the perfect dilution for a smooth, rounded sip.
Strain into a rocks glass over a single large ice cube.
Garnish with a maraschino cherry and a twist of orange rind, expressing the oils over the glass before placing it in.
Serve and sip slowly.
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Allergens:
Recipe contains the following allergens:
Sulphites (bitters, brand dependent)
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Story behind the Serve
The Old Fashioned is widely considered the original cocktail, a drink so foundational that the word “cocktail” was originally coined to describe exactly this style: spirit, sugar, water, and bitters. Bartenders have been perfecting this formula since the early 1800s, and centuries later, it remains a benchmark of bartending skill. The blend of bourbon and rye in this version adds complexity and rye brings a spicier, drier edge that cuts through the bourbon’s natural sweetness, creating a more layered sip.
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