Have had this memorable cocktail at a restaurant in Andersonville (Chicago neighborhood). Agree that its a bit to the sweeter side for my taste, but with a stronger rye or bourbon, such as, cask strength, it is very goid.

Grade B, or dark syrup has a stronger maple flavor and might be saved for winter warming drinks like this old fashioned, which will hit the spot tonight!ĭidn't have maple syrup or an orange so tried the recipe as written with sorghum syrup and clementines. A little light grade A maple syrup, full strength or diluted, works in most everything from whiskey sours to gin gimlets. Living in maple syrup country and having a small supply of our own home-made maple syrup every year, we never bother with simple syrup in cocktails. Does wonders to warm you up when the wind blows off the lake. I used Bulleit rye FYI.īeen making a variation of this for some time, substitute a tsp of Campari for the bitters and 3 oz. I was a bit heavy handed with my dash of Angostura bitters and that seemed to help mellow the sweetness and bring out the rye flavor. I followed TAFEB1949's suggestion after trying the recipe as written and upped the rye to 3 oz. This is a great seasonal version of the old-fashioned and incredibly easy to make, but I also found this a tad on the sweet side.

I have done a riff on this one, skip the bitters, reduce maple to 1/2 oz and add 1/2oz fresh squeezed lemon juice, add a twist of lemon peel. So simple to crank out a bunch and a crowd pleaser. I also shook it in a cocktail shaker with the orange peel. Used Bulleit Rye, Trader Joe Organic Bourbon Barrel Aged Syrup, 3 drops of butters. I was afraid it would be too sweet but I loved it. Add your cherries and enjoy this perfectly balanced classic old fashioned cocktail.I made this with William Wolf's pecan bourbon, TJ's organic maple syrup, Angostura bitters, two generous tangerine peels, a spoonful of water, all stirred for a good minute and poured over ice. When everything is ice cold and incorporated, pour the contents over your ice sphere or cube. Alternately, you can stir the borbon, bitters and simple syrup in a crystal cocktail mixer. All of you other ingredients should be ready to assemble, too. Make sure you have plenty of ice in your shaker. The first few times you make these, make sure to measure precisely to get the balance of flavors down. We like to use a vegetable peeler to get a nice, healthy piece of rind to rim the glass and flavor the cocktail. We actually bought a huge container for our wedding if you’re looking for an event! Our favorites include Bulleit, Angels Envy (pictured), Knobb Creek, Woodford Reserve, and Buffalo Trace to name a few.

Get the best bourbon or rye whiskey you can.

Take one out when you need a drink and it helps keep it cool.

Always store your old fashioned glasses in the freezer.

A few of J’s tips for making this classic cocktail: It’s stout, it’s unapologetic, bourbon forward and it’s delicious.

After ordering so many too sweet or watered down Old Fashioned cocktails, he took the time to create his own recipe.

Jared’s like me in that he’ll spend time crafting the perfect cocktail. I find the same to be true for Mint Juleps, too! You have to check out my recipe. In order to make a classic old fashioned cocktail, you need the right tools and the right ingredients to make the flavors of really great bourbon shine. If there’s anything you should know about my hubby is that the man is…precise, particular and well…we’re both a bit snobbish when it comes to cocktails. After about a year, J and I finally managed to carve out some time to make his favorite cocktail, an Old Fashioned, for all of you. It’s a blend of bourbon, bitters, simple syrup and the best cherries for a well-balanced cocktail. Learn How to Make a Classic Old Fashioned Cocktail properly.

Old fashioned cocktail mix