My friend Choun was the beverage director at Rye House in New York for years and makes the best Old-Fashioned I’ve ever had. He taught me and now I’m teaching you.
To make it you’ll want a large glass beaker for stirring the cocktail, a long metal spoon for stirring. I also highly recommend using a Tovolo Ice Tray to make large rocks for your cocktail. You can vary the flavors by swapping out the type of bitters you use, but the classic is Angostura Bitters.
If you like to be super precise, I recommend making the cocktail on a precise kitchen scale.
- 1 servings
- 5 mins
- 5 mins
- 2 ounces rye or bourbon
- 1/2 oz simple syrup
- 2 dashes Angostura Bitters
- orange peel
- splash Islay Whiskey (I like Lagavulin)
In a large glass stirring container or beaker, pour the bourbon, simple syrup, and bitters over a large ice cube.
Holding the side of the glass container firmly, stir the contents with a metal spoon for about 20 seconds until you can feel the cold temperature evenly with your hand on the side of the glass.
Pour the drink into an old-fashioned glass over a large ice cube.
Optionally you can top with a splash of Lagavulin which gives the drink a peaty, smoky quality on the nose.