Looking for a good one.

There's several in the Cocktails thread on the front page.

https://texags.com/forums/67/topics/3031696/1

Bitters, 1/2 teaspoon sugar, splash water, large cube, 2 oz bourbon…enjoy

PS Fruit does not belong in this cocktail

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Get some large ice cube molds from Amazon first and foremost

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Agree ! And they are super easy to make with no special molds.

A scant bar spoon of sugar
Two bar spoons of water
2-3 dashes angostura bitters
2 oz bourbon or rye
Cracked ice
Large ice cube

Combine the sugar, water, and bitters in a tumbler/rocks glass and middle until the sugar is mostly dissolved. The sugar won't completely dissolve, and that's ok (anyone complaining about some undissolved sugar in the bottom of the glass is someone I don't want to share a cocktail with). Add cracked ice and the whiskey of your choice, and stir until well chilled. Put the large ice cube in an other tumbler/rocks glass, and strain in the booze. Squeeze a piece of citrus peel over it (orange for bourbon, lemon for rye), rim the glass with it, and drop it in. Try not to drink too many of these. It's a dead-simple cocktail that goes down very easy.

4 oz Sazerac Rye. Great flavor and low enough proof that you can make this as a double and have a second later.
1 Tsp simple sugar or agave nectar
4 dashes Angustora bitters
4 dashes orange bitters

Mix over ice and strain into a lowball with 2 Luxardo cherries.

Or swap out both bitters for Peychauds and you have a poor man's Sazerac.

I'm making one now right before the ribs hit the pit.

sanitariex said:

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1:1 Demerara sugar to water heated and cooled to make simple syrup

2 oz Bulliet Rye
3 dashes black walnut bitters
2 bar spoons simple syrup
Stir together in mixing glass, strained over large cube in low ball

That's how I mostly serve mine, and I make them most evenings, every once in a blue moon I'll express the orange peel over the glass and garnish with a lizards cherry, but mostly just the drink without any additions.

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This is the way, except I make the Demerara syrup @ 2:1.

And I am not a bulliet guy, but it works, I like WT rye or Rittenhouse.

So 2:1 Demerara to water, then how much simple syrup in your drink? And I tend to rotate ryes, but for the price Bulleit is hard to beat. I also go with Wild Turkey often as well. Great minds think alike!

"Better" is subjective, I've actually gone with Rittenhouse multiple times but still go back to bulliet for my tastes. That's what I love about cocktails, beer, and liquor, something different for everybody with no set standard to follow.

I like to alternate between bourbon and rye. Buffalo Trace and Rittenhouse BnB are my go-tos. I also alternate between angostura and peychaud bitters.

Barspoon of simple. I like the 1:1 demerrara
2-3 dashes of bitters
2oz bourbon or rye
big rock
stir until glass is coldddd
express orange peel

I don't muddle anything but don't shame anyone who does. But for the love of God stop dumping granulated white sugar straight into your glass.

Play around with different whiskeys and bitters and the proportions over a few nights to figure out what you like.

sanitariex said:

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So 2:1 Demerara to water, then how much simple syrup in your drink? And I tend to rotate ryes, but for the price Bulleit is hard to beat. I also go with Wild Turkey often as well. Great minds think alike!

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I don't measure the syrup or the whiskey any more, but I think the recipe I started from is about the same proportions you use. I just eyeball it and add a touch more rye if it tastes too sweet.

Lots of opinions here, personally i add orange bitters as well as angostura bitters. I tend to use bulleit bourbon or rye depending on what i have on hand.

I think the biggest game changer for me with my old fashioned recipe was learning the proper amount to dilute the drink when stirring (both how much ice to add and how long to stir). And yeah, there's a difference between stirring and shaking.

I use a splash of grenadine or a splash of fernet branca in mine occasionally.

3 parts Bourbon of your choice
1 part Simple syrup
3-4 dashes of bitters

Combine above with ice, stir well then strain into glass with ice ball/cube. Orange twist (not wedge or wheel), no cherry.

Use Cardamom bitters. Much better than Angostura.

jellycheese said:

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But for the love of God stop dumping granulated white sugar straight into your glass.

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I prefer to use a sugar cube and a splash of water then stir till it's a slurry. It's easy to replicate and you get a little texture in the drink

Lots of good advice and preferences on here. A differentiator for me is using a gum syrup vs sugar or simple syrup. Pic of my go to - liber and co - pretty widely available these days.
I like to stir the rye, syrup, orange peel, and bitters together before adding ice, then I add ice and stir again.
I also never make a single - usually make them into medium size yeti type cups and do 4oz rye, 0.5 oz gum syrup, a full 8 dashes of bitters, and orange rind.
Also good to mix 2oz rye with 2oz bourbon - they pair well. Go to is bulleit rye and Jim beam double oak (blue label).

sanitariex said:

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1:1 Demerara sugar to water heated and cooled to make simple syrup

2 oz Bulliet Rye
3 dashes black walnut bitters
2 bar spoons simple syrup
Stir together in mixing glass, strained over large cube in low ball

That's how I mostly serve mine, and I make them most evenings, every once in a blue moon I'll express the orange peel over the glass and garnish with a lizards cherry, but mostly just the drink without any additions.

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Black walnut bitters is fantastic in an OF. Definitely worth seeking out a bottle.

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Black walnut bitters is fantastic in an OF.

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Try it with honey based simple syrup & a sprig of oregano/lemon slice garnish. We had this at a Lebanese restaurant - totally different but it was amazing.

schwack schwack said:

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Black walnut bitters is fantastic in an OF.

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Try it with honey based simple syrup & a sprig of oregano/lemon slice garnish. We had this at a Lebanese restaurant - totally different but it was amazing.

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Sounds like a Lebanese tea and baklava mashup. Will definitely try this.

Duncan Idaho said:

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Never fails to make me laugh

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Oh dear lord, I haven't seen that before. So much wrong, but if you look like that people might not correct your mistakes.

Max Power said:

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Duncan Idaho said:

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Never fails to make me laugh

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Oh dear lord, I haven't seen that before. So much wrong, but if you look like that people might not correct your mistakes.

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Be sure to read the story behind this. She's a real bartender, but the producer didn't know anything about how to stock a proper bar.

https://punchdrink.com/articles/where-is-she-now-janee-mahalo-old-fashioned-cocktail-recipe/