The Old Fashioned is a quintessential cocktail. In my book, it is the ultimate cocktail. In fact, if pressed to choose one cocktail to drink for the rest of my life, it would be an Old Fashioned. An Old Fashioned is a whiskey cocktail and it is to whiskey what vodka is to the martini. It is simply just sugar, bitters, bourbon, and an orange peel. And though it is a simple cocktail in terms of ingredients, it has many complexities, and can easily be changed (though possibly not improved) by using different bitters, bourbon versus rye whiskey, and orange peel versus lemon peel.
So, it turns out that I love, I mean LOVE, Old Fashioneds. In fact, I’d have to say it’s my go-to cocktail, my desert island cocktail. The only problem is that my frequent Old Fashioned cocktailing often leads to a bunch of deflowered oranges (i.e. their rinds have been stripped), which sadly sometime end up turning moldy before being repurposed.
Over the past couple years I have developed a love for and collection of bitters. Recently, I’ve been experimenting with creating my own cocktail recipes and often find myself turning to bitters as my “secret ingredient.”