The Old Fashioned is the definitive patriarch of the cocktail world. While many modern bars overcomplicate it with excessive fruit salad or synthetic syrups, a truly great bourbon old fashioned recipe relies on three pillars: quality spirits, precise dilution, and aromatic balance. This version is designed for the purist who wants a cocktail that tastes like a high-end lounge drink but is effortless to build at home. It’s perfect for slow sipping by a fire or as a sophisticated centerpiece for a small gathering.

Serving Size and Preparation Time

• Serving Size: 4 people
• Prep Time: 5 minutes
• Cook Time: 0 minutes (No-cook recipe)
• Total Time: 5 minutes

What Ingredients Do You Need for the Best Bourbon Old Fashioned Recipe?

To achieve that velvety mouthfeel and complex spice profile, skip the cheap stuff. Measurements below are scaled for four individual cocktails.

Ingredient	US Measurement	Metric Measurement	Notes
High-Proof Bourbon	8 fl oz	240 ml	Look for 90-100 proof (e.g., Buffalo Trace or Woodford)
Simple Syrup (1:1)	1 fl oz	30 ml	Use Demerara sugar for a richer, toffee-like flavor
Angostura Bitters	8–12 dashes	8–12 dashes	The “salt and pepper” of the cocktail world
Orange Bitters	4 dashes	4 dashes	Adds a bright, citrus top note
Orange Peels	4 large strips	4 large strips	Expressed for oils; avoid the bitter white pith
Luxardo Cherries	4 cherries	4 cherries	The gold standard; avoid neon-red maraschinos
Large Ice Cubes	4 large blocks	4 large blocks	2-inch squares prevent rapid dilution

How Do You Make a Bourbon Old Fashioned Step by Step?

1. Chill Your Glassware (2 Minutes)

Before you even touch the bourbon, place four rocks glasses (Old Fashioned glasses) in the freezer or fill them with ice water. A cold glass preserves the temperature and prevents the ice from melting prematurely.

• Expert Tip: A room-temperature glass is the number one cause of a “watered-down” drink.

2. Combine the Base (1 Minute)

In a mixing glass (or a large pint glass if you don’t have a professional mixing vessel), combine the 8 oz of bourbon, 1 oz of simple syrup, and all the bitters.

• Common Mistake: Do not add the ice yet! Adding spirits to ice before you are ready to stir leads to uncontrolled dilution.

3. The “Cold Stir” (30–45 Seconds)

Fill the mixing glass 3/4 full with cracked ice. Use a long bar spoon to stir the mixture rapidly. You aren’t just mixing; you are chilling and adding just enough water to “open up” the bourbon’s bouquet.

• Cues: Stir until the outside of the mixing glass feels frosty and a slight condensation forms. The liquid should look slightly more viscous.

4. The Strain and Pour (15 Seconds)

Discard the ice/water from your chilled rocks glasses. Place one large, clear ice cube into each glass. Strain the mixture evenly among the four glasses.

• Texture Cue: The liquid should pour smoothly and look clear, not cloudy or frothy.

5. Express the Oils (30 Seconds)

Hold an orange peel over the glass (skin side down) and give it a firm squeeze to “spritz” the citrus oils over the surface of the drink. Rub the peel along the rim of the glass before dropping it in.

• Expert Tip: Never muddle the orange slice into the drink. It introduces pulp and bitter pith that ruins the silkiness of the bourbon.

6. The Final Garnish (10 Seconds)

Drop one Luxardo cherry into each glass. Do not stir it in; let it sit at the bottom as a “prize” for the end of the drink. Serve immediately.

Most Asked Questions About This Bourbon Old Fashioned Recipe?

What is the best bourbon for an Old Fashioned?

Go for a bourbon with a “high rye” mash bill or a higher proof (around 45-50% ABV). The extra spice and alcohol content ensure the whiskey’s character isn’t lost once you add sugar and ice. Elijah Craig or Old Forester 100 are excellent, affordable choices.

Can I use sugar cubes instead of simple syrup?

Yes, but syrup is preferred for consistency. If using cubes, muddle one cube with a teaspoon of water and the bitters until fully dissolved before adding bourbon. This prevents a gritty “sugar sludge” at the bottom of your glass.

Why shouldn’t I shake an Old Fashioned?

Shaking introduces air bubbles and tiny ice shards, resulting in a cloudy, thin drink. A stirred cocktail maintains the heavy, silky mouthfeel that defines this classic.

How do I make “clear ice” at home?

Clear ice is made through “directional freezing.” You can buy small insulated molds, or simply boil filtered water twice before freezing to remove dissolved gasses, though a mold is much more effective.

Is there a substitute for Angostura bitters?

Angostura is unique because of its gentian root base. If you must substitute, use Peychaud’s bitters, though it will give the drink a lighter, more floral, and anise-forward profile rather than the traditional baking spice flavor.

How long does the simple syrup last?

Standard 1:1 simple syrup (equal parts sugar and water) lasts about 2–3 weeks in the refrigerator. To double the shelf life, make a “rich” syrup (2 parts sugar to 1 part water) and add a teaspoon of vodka as a preservative.

Can I make this recipe in a big batch for a party?

Absolutely. Mix the bourbon, syrup, and bitters in a glass bottle or pitcher. Do not add ice. Keep it refrigerated. When ready to serve, stir 3 ounces of the batch with ice for 30 seconds and strain into a glass.

What is the difference between a Bourbon and a Rye Old Fashioned?

Bourbon makes a sweeter, mellower drink with notes of vanilla and caramel. Rye whiskey creates a spicier, drier cocktail with notes of black pepper and cinnamon. Both are technically “Old Fashioneds,” but bourbon is the crowd-favorite. For more delicious things read this also The Best Old Fashioned Sloppy Joes Recipe.