Old Fashioned Recipe With Bourbon: Simple Steps for the Classic Cocktail

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

To make an old fashioned with bourbon, stir 2 ounces of bourbon with a sugar cube or 1/4 ounce of simple syrup and 2 to 3 dashes of Angostura bitters over ice, then garnish with an orange peel. That is it: whiskey, sugar, bitters, and water from the ice. It takes about two minutes and needs no shaker.

The old fashioned is often described as the original “cocktail,” a spirit, sugar, water, and bitters. Because there is nowhere to hide in such a short list, the quality of each element and the technique both show. Drink responsibly and pace yourself, as this is a spirit-forward drink.

Ingredients

• 2 oz bourbon (90 to 100 proof works well)
• 1 sugar cube, or 1/4 oz simple syrup, or 1 tsp demerara syrup
• 2 to 3 dashes Angostura bitters
• 1 splash of water (only if using a sugar cube)
• 1 large ice cube
• 1 orange peel, for garnish
• Optional: a quality cocktail cherry

Instructions

1. Place the sugar cube in a rocks glass. Add the bitters and a bar spoon of water.
2. Muddle gently until the sugar is mostly dissolved into a paste. If using syrup, skip this step and just combine syrup and bitters.
3. Add the bourbon and one or two regular ice cubes.
4. Stir for about 20 seconds to chill and dilute.
5. Add the large ice cube. Remove the smaller cubes if they have mostly melted.
6. Cut a thick swath of orange peel, avoiding the white pith. Squeeze it over the drink with the skin facing the surface, rub it along the rim, and drop it in.

The Muddled Fruit Question

Many people picture an old fashioned with a muddled orange slice and a neon cherry. That style became popular in the mid-20th century, particularly in Wisconsin, where a “brandy old fashioned sweet” is still the state’s classic. A traditional bartender’s version, however, uses only the peel for aroma. If you enjoy the fruit-forward style, muddle a thin orange slice and a cherry with the sugar and bitters before adding whiskey. It tastes sweeter and softer, while the peel-only version tastes drier and more whiskey-forward.

Choosing the Bourbon

Bourbon must be made from at least 51 percent corn, aged in new charred oak barrels, and give sweet, vanilla, caramel, and baking-spice notes. For old fashioneds, a higher-proof bottle holds its character as the ice melts. A bourbon with a higher rye content in the mash bill brings extra spice. Rye whiskey is also a traditional choice, giving a drier, peppery drink.

Sweetener Options Compared

Bitters and Other Aromatics

Angostura aromatic bitters is the standard. It has notes of cinnamon, clove, and gentian. Orange bitters can be added along with it or used in place of one dash to lighten the drink. Some bartenders like a dash of black walnut or chocolate bitters for a dessert-like version. Because bitters are concentrated, adding too many will turn the drink medicinal and harsh.

Old Fashioned Variations

Rye old fashioned

Swap bourbon for rye whiskey. Expect more pepper, less sweetness.

Maple bourbon old fashioned

Use maple syrup in place of simple syrup, and add a dash of orange bitters.

Smoked old fashioned

Hold a glass or small lid over a burning wood chip or cinnamon stick so smoke fills the glass, then build the drink. This is a technique for showmanship and adds a campfire hint.

Oaxaca old fashioned

Use 1.5 oz reposado tequila, 1/2 oz mezcal, a bar spoon of agave syrup, and bitters.

Brandy old fashioned sweet

The Wisconsin style: muddle sugar, bitters, orange, and cherry, add brandy, and top with lemon-lime soda.

Tips for a Better Old Fashioned

• Use a large ice cube. It dilutes slowly so the last sip is as good as the first.
• Do not over-muddle. Crushed pith makes it bitter.
• Stir, do not shake. Shaking clouds the drink and adds too much dilution.
• Taste before garnishing. Adjust sweetness by a bar spoon at a time.
• Express the peel. A fresh swipe of orange oils adds a vibrant aroma.
• Chill the glass. A cold glass slows ice melt.

Serving and Pairing

The old fashioned suits cooler evenings and heartier food. Matches include:

• Grilled steak and roasted potatoes
• Smoked brisket or burnt-end sandwiches
• Aged cheddar or gouda
• Candied pecans and spiced nuts
• Dark chocolate or orange-chocolate truffles

Making Several at Once

For four drinks, combine 8 oz bourbon, 1 oz simple syrup, and 12 to 16 dashes of bitters in a bottle. Add 2 oz of water for dilution. Keep chilled. Pour 2.75 to 3 oz over a large cube in each glass and finish with a fresh orange peel.

FAQ

Is an old fashioned made with bourbon or rye?

Both are traditional. Bourbon gives a sweeter, rounder drink, and rye gives a spicier, drier one.

Do you put fruit in an old fashioned?

Classic bartender versions use only an orange peel for aroma. The muddled-fruit style is a popular regional variation, especially in the Midwest.

What bitters should I use?

Angostura is the standard. Orange bitters are a common addition or substitute for a brighter flavor.

Why is my old fashioned too strong or too weak?

Stirring time controls dilution. If too strong, stir longer or use a slightly lower-proof bourbon. If too watery, stir less and use larger, colder ice.

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