The Perfect Old Fashioned
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- เผยแพร่เมื่อ 2 ธ.ค. 2018
- How to make the Best Old Fashioned Cocktail at home.
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The first documented use of the word "cocktail" comes from the May 13th 1806 edition of The Balance And Columbian Repository which printed it's definition like this: " A potent concoction of spirits, bitters, water, and sugar."
The story of the modern Old Fashioned goes something like this: A guy walk into the Pendennis Club sometime in the mid 1880's and sidles up to the bar. He asks the bartender for a drink in the Old Fashioned way. The Bartender, knowing that this guy doesn't want an improved whiskey cocktail (the drink which emerged in the wake of slings) makes this guy a bittered sling, but where this drink deviates is that he puts it on ice, which by now was available widely, and garnishes with a twist of orange, adding the essential oils of the fruit. The Old fashioned was born!
There are many ways to make an Old Fashioned and this video is just one of those ways. And of course it's my favorite. I will though from now on be posting various other recipes for an old fashioned . Some from important cocktail bars and others from bartenders and some from you guys. So comment below and let us know your favorite Old Fashioned build!
I want to state now that I got a date wrong. The Pendennis Club was opened in 1881 not 1861 as I previously thought. It's a small mistake and not worth a reshoot. That puts the modern old fashioned creation in the mid 1880's. So don't get all crazy about the mistake, I am a creature of accuracy so i am correcting myself here.
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Here's The Specs:
2oz Rye Whiskey
1 Sugar Cube
4 Dashes Angostura Bitters
Dash Soda Water
Orange and Lemon Twist
Luxardo Cherry Garnish
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Tutorial starts: 3:01
i love you
I know this video is old now, but just for the record, David Wondrich has proven that the Old Fashioned was not created or named at the Pendennis Club. The Old Fashioned is attested to in print several years before the Pendennis Club opened. Although the Club still likes that story.
Now I know why Gordon Ramsay is successful, the way he present a dish idea. Share the methods, and camera and cuts
The drink is also 100% wrong
John Irby: can you explain how the drink he made is wrong? I am just getting into different cocktails and would like to know.
This is like if Nick Miller actually cared about his job.
Actually, I think he looks like Mike, the bar owner
The fact that you DO take the time to give your viewers the history of the drinks you’re making is what sets you at the top of the heap for me. There’s lots of people like me, who majored in early American history in college, and love the extra effort you put into researching the origins of these concoctions! Let those people who don’t want to hear it skip ahead so when they order one at a bar and someone asks them a question about it, they can sit and realize ignorance is NOT always bliss! 🥂
100% you gotta know what your drinking
If you think simply not knowing - or even caring - what the history behind a drink is is ignorance then I must say my friend, you're living in bliss yourself.
Preach I'll see u at the bar I'll be the guy holding the old fashioned
@@shanthagopian7559 Yeah. Why take the time to learn anything. What a waste of time! I just wanna get hammered and sit at the end of the bar and drool. Monty Python has a song-“How sweet to be an idiot, as harmless as a cloud.”…
@@gregusmc2868 What does having a drink without knowing its history have to do with ones willingness to learn. Damn man fet off your high horse just cause you know some trivia.
During my lifetime (and I'm over 65 now) my old man only spoke of his part in the Battle of Heartbreak Ridge (Korea) twice maybe three times. It's the kind of storytelling that doesn't need retelling much. I find myself nursing a deep Old Fashioned whenever the memory washes over me. It's my favorite drink for sure. He will have been carrying shrapnel for 69 years in September or October this year from earning his second Oak Leaf Cluster there. A few months recovering in Japan and he was good as new. Here's to 92 year old PSG Payne and seriously good Old Fashioned cocktails...Cheers!
god bless your old man. Cheers from Canada friend!
Great story -thanks for sharing about your father and his service to our great country!
Cheers to you and your father!!
Don't stop the history of each cocktail! I really appreciate it!
Definitely a yes to an Old Fashioned series, there are some people doing really interesting variations out there and it would be great to catalogue a lot of them here
This is my favorite old fashioned ever. This channel is the best bartending TH-cam. And I watch A LOT of bartending TH-cam channels. I know I can always trust the educated barfly with recipes.
Leandro, the Old Fashioned is my HANDS DOWN favorite whiskey cocktail. It is a default setting for me when I want a whiskey cocktail.
Actually that is exacy what this drink is called. A whiskey cocktail, NOT an Old Fashioned.
History is pretty fascinating, I'm glad you included it
Great video. The short and sweet cocktail histories are what set you apart from other similar channels, it's fantastic! I've been home for a bit and have been making OFs for my parents based off of your old video and I happened to be using the rye you used in this video. The fiery punch definitely comes through nice and strong at the beginning.
Your approach to the OF is by far the best one I've come across on TH-cam. And I like to impress my friends with liquor lore, so don't be stingy with the history!
SundownTE check out a new channel called Bar Skool. Better history.
Still 100% wrong
110% wrong...
th-cam.com/video/UK0uQfJGQpQ/w-d-xo.html
This is one of my favorite cocktails so I'm glad you threw the history bit in there. Been making them at home ever since I had one at a local bar so would love to hear the different variations that are out there so I can try them. Awesome vid!
The old fashioned is what brought me to making my own cocktails at home.
same with me. it was pain to find bitters here in my country but i did and got me started
it's so much fun. I love cooking as well. Cocktails is like cooking with booze. I just wish I could make them for my friends. Once this is over, I'm going to get so many friends ripped on my delish cocktails.
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I love hearing the history. I've watched 20 videos tonight. Your the only one who took the time to explain it. Thank you.
I clicked on this because who needed 7+ minutes to make an Old Fashioned. Turns out the history was interesting and the details and options were very well presented. Nicely done, sir. Slainte!
Everything he said is literally incorrect...2 oz rye whiskey, half a sugar cube, 2 dashes angostura, 2 dashes orange bitters, orange peel, lemon peel, gigantic ice cube that better not melt. IF YOU MUDDLED ANYTHING, CONGRATULATIONS...YOU DID NOT MAKE AN OLD FASHIONED! No ONE muddled ANYTHING when that drink was created...
I like the way you talk about history of cocktails. Love your videos. Thanks keep making it this way with histories to it.
I would LOOOVE to see an Old Fashioned series! And it's such a good idea to bring in bar tenders from different bars. The old fashioned is my new favorite cocktail and it would be so cool and interesting to learn other peoples' preferred recipes. And never skimp on the history lesson if you can! : )
this would be great i got some really good mezcal old fashions so i always enjoy creativity when i see it
Keep it coming with the history, man! One of the many reasons I keep watching!!!
I like how I get a history listen on each cocktail. Makes me feel more informed
YES PLEASE! More Old Fashioned recipes. Also, I like your addition of lemon. Presentation looks beautiful!
Interesting! Thank you for sharing. I actually like orange bitters in mine. Great idea on having guest recipes. Happy to share mine
I'm a new bartender and I am learning that I have a great appreciation for the history of cocktails and the ceremony involved in classic cocktail preparation. Love the work your doing.
Thanks- lots of technique shown and this will definitely improve my Old Fashion preparation in the future. Cheers !
The old fashion with fresh corn liquior is my favorite mix drink , thanks for the video
I love Old Fashioned. It’s my go-to-drink. Thanks for the history lesson as well. I’ve always used simple sugar but have recently used raw cane turbinado sugar giving it an extra sweet kick as it melts with the ice and bourbon as you have suggested. I’ve always associated adding a cherry with the ‘Manhattan‘ (being that I’m originally from New York City). I’ll try adding it next time.
Been doing it for years with simple sirup out of laziness but you convinced me to try the sugar cube version tonight !
I think of all the videos you've done this is probably going to be the one that gets the most debate. Every man and his dog has a different recipe for their Old Fashioned, and everyone seems to be very passionate that their's is best.
I actually ran a bar for a bit over a year that had a backbar of over 300 different spirits, and an equal amount of bitters. Each bottle on the backbar had it's own bottle of bitters assigned, and I had a menu detailing every set combination. Really showed just how many different flavour combinations you can get from such a simple, three ingredient drink.
To give my two cents on it as well, my perfect Old Fashioned went as such:
30mL Bulleit Rye
30mL Eagle Rare
10mL Simple Syrup
4 Dash Angostura Bitters
4 Dash Orange Bitters
Orange Zest to Garnish
I've never agreed with putting Soda Water into an Old Fashioned, it's something I've only seen in the America, not over here in Australia, and I am one of those who dislikes the grainy texture you get from using a sugar cube as opposed to a syrup, but each to his own,. I believe if you're making the drink for yourself then however you like it is the right way to make it.
The key difference betweent he sugar cube vs. syrup is that w/ the cube it gets sweeter toward the end as it doesn't dissolve 100% . So your first sip will be the strongest and will give you a kick, and the last sip will be much sweeter.
I think it's just a matter of preference at that point
I’m not a fastidious drinker so I’ll take either cubes or syrup version 😆
I like this. Never heard to actually mix a rye with a smoother bourbon. But I mean I'm also a fan of Eagle Rare in general. Can't stomach Bulleit outside of a cocktail so may try this mix later.
What bar is this? Would like to browse their menu for inspiration. Thank you
Mixing alcohols particularly different types concerns me but otherwise good stuff.
Please keep the history portion, it elevates the show. 😊
Sugar cube is great and I love it. Recently I’ve substituted it with a few drops of maple syrup and it was also really good.
Great recipe. I think the overproof whiskey is overlooked by many. Makes a huge difference toward the evolution of the drink
Was just at James Pepper distillery. Got the same story so you nailed it. Loved their bourbon! Thanks for this video.
Definitely my favorite drink. Cant beat that classic taste
Love the history lessons, you guys a crushing it on this channel. Keep it up!
Thanks James.
If that ice cube were any more badass, it would have a record label.
Easy to make your own at home
My friend Dave send me over here such a good tutorial thank you! He is a great bartender just like you
I really enjoy the history about the drinks.
So happy to live in a time where I don't have to drink rough spirits. 🍸
Hi sir , I have a question , Is there any substitute for bitters in this drink? because where I live you don't get any bitters
that this video only has 10k likes is astounding. Brother you are doing great work and ive seen it evolve on the gram. im finally bartending in a craft cocktail setting and you have helped tremendously
Thanks for the support! It’s much appreciated!
Yes, please make a ton of old fashioneds!
Guys guys. Everyone one knows the correct recipe is to muddle an orange wedge with two maraschino cherries and some sugar with the handle of a wooden spoon before adding an imaginary dash of butters. Then add some ice and a quart of jim beam and awkwardly transfer between two pint glasses (make sure you spill a whole lot on the bench) then serve.
You're wrong. You don't add "imaginary dash of butters" you add margarine.
Well he did say that there are plenty of ways people make an old fashioned
@@Jack-ts4wq And then there's the correct way.
He stated it was his version of an Old Fashioned and can be made many ways.
when no one gets the cr1tikal reference but I come to the rescue 8 months later
I love the history input in these videos
If you love the history of the old fashioned or other drinks check out how to drink it's amazing and full of history the mix drinks are spot on as well
@@brucestubbert6608 thanks Bruce, I'm already subscribed to how to drink as well!
Great to see a professional do it.
I'm a big history guy, so I really enjoy when you show the origins of the cocktails you make. So keep up the history lessons please. And thanks.
Adam Davis check out Bar Skool
Well done! An excellent rendition of the old fashioned.
I like the grainy texture, too. However, I can’t find sugar cubes where I live. What can I do to solve that issue?
I didn’t know Zach Galifianakis was a bartender.
I do this show between two ferns.
The Educated Barfly best response 😂👌🏼
I was wondering how he so familiar even though it's my first time watching 😂😂
and sounds like bradley cooper haha!
@@TheEducatedBarfly LOL NAILED IT!...
I think this is the best TH-cam old fashioned recipe I've seen! Also, I like how you've used the over proof to compensate for dilution and the classic sugar cube
Thanks, we agree :)
Looks Great! I myself prefer to softly muddle my Luxardo cherry with the sugar cube and bitters, spark the orange zest with a match afterwards, and sometimes I include a dash of Whiskey Barrel Bitters, or even Orange Bitters. I'm all about the sugar cube, shot of soda, large ice cube and orange rind rub on the lip of the glass, AND the use of over-proof rye as opposed to Bourbon. So we are on the same branch of the Old Fashioin tree, just two different twigs. Great job!
Great video! Does the kind of sugar cube matter? I really like the glass! Also, can you do video on proper technique for peeling your garnishes? I get nervous when I use that same peeler and sometimes it slips and almost cuts my finger as well as getting a too thin peel. Can find a video on that anywhere. You and other bartenders make it look so easy. Thanks in advance and can't wait for more videos!
There are few different sugar cubes and they have their purposes. For this it's just a standard white sugar cube.
A Home Bar Basics video about peeling is coming very soon.
The same way you like the grainy texture, I like the silky texture that rich simple syrup provides. So my preferred recipe is this:
2 oz rye (maybe bourbon sometimes depending how I’m feeling)
1 tsp 2:1 rich simple syrup (made from cane sugar, not white)
3 dashes Angostura bitters
2 dashes Fee Brothers orange bitters
Same garnish as you, except I normally omit the cherry if I don’t have my homemade ones (I need to get around to ordering some luxardo ones). Cheers!
that looks very good... i kinda follow my grandfather's recipe which is 4 dashes Angostura bitters on the sugar cube drop the cherry in with the syrup and muddle together add 2 oz bourbon and 1 oz rye i can not remember the bourbon or rye he used but i use markers mark and old Forrester rye i also added 2 dashes of orange bitters....
Love this old fashion variation! Simple yet complex. My self like to do half orange and angostura bitters. Great work keep this videos coming and I’ll keep drinking them, cheers!
Thanks!
Agreed. Two dashes each of angostura and orange bitters works very well. (I like Fee's West Indian Orange Bitters.) Another variation is to use something like Crown Vanilla--much sweeter, but very smooth.
When I’m not drinking whisky neat, I’m drinking an old fashioned.
Old fashions are my favorite cocktail. Never gets old.
Nothing better when you want a good, spirit forward cocktail!
Where do you get the bitter bottles, and the absinthe? I should of asked this question on the other video...
Hey buddy, I tried your style of Old Fashioned and Aha!.... I loved the lemon kick. Question though - how can I store left over orange/lemon? Cheers.
Tried my first old fashioned with bourbon instead of rye, but still it’s a really good drink, and the first cocktail I actually really like.
I think the backstory to a drink is one of the most cool things about cocktails. I like that you tell it on your videos!
Thank you
Oh my god. Someone who talks about the grainy evolution of an old fashioned. I. Am. Impressed. I can tell you have enjoyed your fair share. Ive always used a bourbon, I guess Im getting a bottle of rye next!
Do you have a link to buy that glassware? I'm looking for glasses just like that!
You can buy them here amzn.to/2Py23sV
Any video on the Drunken Pecan cocktail? Tried one in Savannah and it was spectacular.
Thanks for the great videos and history! I’d love to see an Old Fashioned series and would be curious to learn how the typical Wisconsin OF evolved. The Ed. Barfly version wins in my opinion.
Another vote for the Old Fashioned series. There are dozens of variations and it would be really nifty to see some different perspectives compared.
👍Terrific demo. Thanks. I’ve seen a s heard of it being made so many different ways.
👍Yes, a video of different types of Old Fashions would be terrific. Thanks. 💞
If you want to try some variations, we have done:
Oaxaca Old Fashioned
Flapjack Old Fashioned
Irish Old Fashioned
Improved Whiskey Cocktail
Monte Carlo
Cock 'N Bull Special
Fancy Free
The Educated Barfly - 👍Thank you so much. This is great. I’m thinking about doing an Old Fashion cocktail party so people I know can branch out and know the “original original” and all of the variations. 😋🤤I’ve been binge watching your videos. I love your style. 💞
Can you use the same orange on multiple cocktails? Just wondered whether the orange turns bad if you let it be for multiple days without it's peel.
Joel Holmqvist you can use it but it will go bad faster without its peel but it’ll last a day or two
well done! i love a good old fashion and this video is superb! Thanks
Such a superb old fashioned recipe 👏👏👏
6:44 now let's take a SIP'V it. I love this guy 😂
I’m with you on the sugar cube I like to use it in my palomas too but I also use fresh grapefruit with a top off of Fresca
This is the one an real old fashioned. No mistakes. Well done!
Please do the old fashioned series! They are my favorite drinks and I'm always looking for new ways to make them.
I REALLY want this right now. Where do you work at? I love the history of things as well. It makes everything have more meaning, seem more special, definitely adds to the experience of the drink.
Cole's French Dip in Downtown Los Angeles.
The moment you said I like to talk about history; I subbed 😊
Me too!
Hi,
Can I use regans orange bitters for an old fashioned? Or does it have to be angostura? I can't find it where i live
where do you live? Angostura has a very distinct flavor, so changing it to another type like Orange Bitters will make a different drink in the end.
@@TheEducatedBarfly
I am from romania. I could not find bitters at liquor stores. And regans and peychauds are more readily available at online stores. Ill have a second look only for angostura. Thx for the reply! Great videos!
Well done. I have a bar cart at home and I like Mixing drinks for my Fiancé. This looks dope. Thank you.
After striking out at two grocery stores (including a whole foods) I finally got sugar cubes from amazon today. Old fashioneds barfly style later today.
Triplecap you can just use granular sugar for exactly the same results.
Is it frowned upon if I like to add 1oz of soda water instead of just a dash? I just prefer to sip a little longer than just a 2oz drink.
I'm not going to stop doing it lol I was just wondering how many people do that.
Loved the video and explanation. Subbed! Cheers!
How did you get that shape of ice cube?
I searched for this on your channel yesterday ... Boom there i have it. :-)
Just tried it, but with Bourbon (cause I don't have Rye atm) and with maple syrup, cause I don't really like the undissolved, grainy texture. But nonetheless it was utterly delicious, the two peels and combination of bitters really elevate it compared to a "normal" Old fashioned, I love it!
I like to do two dashes fee's cherry bitters and two dashes angostura. The reason is I really like fee's cherry bitters.
I've watched for old fashioned videos on the course of the past 20 minutes: this is the best one by far.
Thanks
Ok this is incorrect man
@@TheEducatedBarfly dude...2 oz rye whiskey, half a sugar cube, 2 dashes angostura, 2 dashes orange bitters, orange peel, lemon peel, gigantic ice cube that better not melt. IF YOU MUDDLED ANYTHING...YOU DID NOT MAKE AN OLD FASHIONED! No ONE muddled ANYTHING when that drink was created...
Woah deja vu! I think this one is better tho. You should make a series on the different old fashions! Its endless what you can do. But I would stay away from similar ones if they are similar have them in the same vid! Keep doing ya thang Leandro
thanks for the video..gonna try this with some Old grand dad bottled in Bond ! Cheers !
If using simple syrup will the soda water be needed? Thanks in advance
No soda if using simple
if you dont have sugar cubes or dont want cubes. How much simple syrup do i use?
.25oz (7.5ml)
That’s a proper Old Fashioned! I appreciated your defense of the sugar cube, too. I’ll save my simple syrup for Sazeracs.
What's the perfect glass size for old fashioned?
I love the old fashioned. I think one of the reasons is, like the EB says, everyone does it a bit differently. Maybe bourbon, maybe rye, maybe a cherry, maybe chilled and poured... its a classic and a great cocktail.
Absolutely the correct method !
When I tried this recipe first I used Old Forester 86 bourbon, the citrus comes through and it’s pretty sweet and orangey, so I really like that one, this one has more spice, quite good, but I still feel like I’m this close from nailing it, was considering Four Rose’s Small Batch. It could be that the Rittenhouse gets mellowed down when adding the cherry and lemon, so I’m gonna need to get some Luxardo cherries just to be sure. Edit - Took another sip, it just gets better, the grainy flavor of the rye and the citrus really coming through.
Follow up to this, I just made another one of these, impeccable! Was doubtful about Rittenhouse bonded, but it’s definitely earned it’s place. I’m surprised by how much the technique I used made all the difference.
This is probably a stupid question, but is there a trick to getting such big peels from lemons and oranges? I can never seem to get mine that wide or long, and I think I'm using the same style of peeler (OXO brand). Thanks and keep up the great work!
Hi Marissa, practice. Peeling is a little deceiving, it's harder then it looks at first. We use a peeler from Barfly Mixology Gear. But we will have a little peeling episode in our Bar Basics series coming soon.
nice work bro , love the history background too for context ☘️👍
Daniel Connolly thank you so much!!
Yep, awesome construction. 👍
Great video... enjoy the history
Nicely done. History is important too. Thanks
Thanks Fernando.
Is it necessary to use club soda to help dissolve the sugar cube or can you just use water? The end drink isn't supposed to be carbonated is it?
There isn't enough soda to make the cocktail carbonated, but the little carbonation that is added helps dissolve the sugar. If you don't want to use soda water you can skip it altogether.
very good video...the way i make it, cut out the soda water, it doesn’t belong in the drink and takes away from the stiffness you’re really supposed to feel ...- bad ass ice cube...the history is super cool man.
Thanks for the great videos