Sup /ck. Just visiting here from /k/ I'm not an expert on making old fashioneds so as a stranger to the fine culinary (or is it mixologist?) skills found on this board, I'd like to know what you guys think makes a good old fashioned? 



Also r8 this shitty restaurant old fashioned.

Ayyyyy /k/, you see my banana thread over there??

Your old fashioned needs a lemon, and the bourbon has to mean something but it helps if you go for the last bit in a bottle - whatever they got that's a few sips from empty amd comes from Kentucky. The Pappy boy does lemon rind instead of orange, that should give you some clout to chat about.



Looks very fucking syrupy.

>>19166899 (OP)

And you shouldn't be given a straw, two is just two much and there's pulp all in that thing.

It was very syrupy. I am at another bar now and will try your method if they will make it for me

Okay this one is def better 



Are there any acceptable variations on old fashionedes that are considered acceptable and not against the spirit of what one is? For example I know that burnon and rye are both options for the drink but I've traditionally only gone with burbon.

>>19166899 (OP)

>a stranger to the fine culinary (or is it mixologist?) skills found on this board

LOL like 5 people on this board know how to cook or know anything about food or drinks, it's always been that way

>>19166899 (OP)

Instead of putting the whole orange slice in, just use a bit of the peel. You dont want OJ in your olde fashioned.

There’s no “wrong” way to make a drink. Part of the fun of mixology is being able to riff on classic cocktails. For example, today I made a mezcal espresso martini topped with maple syrup foam. Was it good? Yeah. Was it an espresso martini in the traditional sense? No. 



Just experiment with different spirits and syrups and bitters. Eventually you will get the hang of it.

>>19166899 (OP)

Simple is best. 

My basic formula is 60ml of whiskey (rye or bourbon), a barspoon or two of 2:1 sugar syrup, and a couple dashes of your preferred bitters (I usually use Regans orange bitters). 

I think mixing it in the glass is fine, just stir it with the biggest chunk of ice you can find for about 15-20 seconds. 

Finally cut a thick orange peel garnish, express the oils over the drink and on the rim, and drop it in the drink. 



The great thing about the Old Fashioned is you can easily customize it. Dark rum instead of whiskey for a base spirit. Liqueurs like cherry heering instead of sugar syrup for a sweetener. Or demerara syrup if you have it. Some people like a sugar cube muddled with the bitter for a sweetener as well.



You don't need expensive whiskey or anything either, the original point of the old fashioned was to spruce up cheaper booze. Works fine with whatever you've got.

Thanks. Solid advice. I tend to feel that way about most cocktails.

Orange bitters is not an old fashioned pleb.

>>19166899 (OP)

My old fashioned recipe 

>double shot bourbon

>dash of bitters

>rind of any citrus in the fridge

>tsp of maple syrup

>tsp of juice from the cherry jar

>cherry
