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This classic is said to have originated from the turn of the 20th century in the state of Kentucky - home of the bourbon. Many places and names are linked to the invention, but it cannot be nailed down to one place for sure. The original recipe calls for angostura bitters, rye or bourbon whiskey, one sugar cube and a little curcao and is now referred to as the ‘Whiskey Coctail’. My interpretation is more influenced from later versions. I have also used other base spirits, a dark rum or brandy can be used effectively too.

The process of the craft of the Old Fashioned is a very fulfilling job for the bar tender and hopefully for the drinker. Its takes patience, the drink cannot be rushed or it simply won’t taste right.
It is a stirred cocktail and built in the serving glass, in the episode I first stir some sugar syrup, orange zest, orange bitters, and Knob Creek.

The sugar syrup/cube debate is one I try to avoid, but its my preference to use syrup. Cubes are time consuming but work too, so its down to ones own choice. I prefer orange bitters to angostura as it is not so dominating, to compliment this I add some orange zest. Knob Creek is a fantastic top of the line bourbon, spicy, and long lasting on the finish. Its strong at 50% alcohol, and this is why it is good for the old fashioned recipe as the dilution and combination óf the flavours work extremely well.

The next step is crucial in the drink, the dissolving of the sugar before you add the ice will determine whether it will be a fantastic, amazing cocktail or a just a good one. I add the next batch of bourbon, give it a good stir and taste, then start to add the ice, stir through and add more ice and continue this process until, the drink is balanced and cold enough. Finish with a garnish of a maraschino soaked cherry and a lemon twist.

The content is:
In a rocks glass add 2-3 sugar cubes or the equivalant in brown sugar syrup
2-3 dashes of Orange Bitters
One Orange Zest
5cl Knob Creek Bourboun Whiskey
Garnish was a Maraschino Soaked Cherry and a Lemon Twist

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