The Old Fashioned is one of the easiest co*cktails to make—and one of the most difficult to master. But with a little practice and expert advice, you can learn to make a killer Old Fashioned that will impress even the most staunch co*cktail nerds. We asked Norton Christopher, beverage director of New Orleans favorite Sac-a-Lait, to give us some advice on how to craft the perfect Old Fashioned at home. Stick to these guidelines the next time you’re craving the classic.
Propper Muddling Protocol
There are still some folks who insist on muddling saccharine maraschino cherries into their Old Fashioned, and to that we say blech. Christopher couldn’t agree more. “I am not opposed to muddling sugar cubes, but I am absolutely against muddling fruit in an Old Fashioned,” he says. “I’m a purist! Heavy pour of chosen whiskey, heavy bitters and light sugar is all you need.”
Simple Syrup vs. Sugar Cube
When making an Old Fashioned, many people add a sugar cube to the bottom of a rocks glass and muddle it with bitters before adding whiskey. But simple syrup also gets the job done, and it’s an ingredient that you’re more likely to have in the house. “I prefer syrups over sugar cubes,” Christopher says. “While I love and appreciate an Old Fashioned made with cubes, they tend to not have full dilution. This means the sugar content can increase over time, and you’re often left with undissolved sugar at the bottom of your glass. I use a double strength demerara syrup because it limits the amount of dilution.”
What About the Whiskey?
“I prefer a nice high rye bourbon,” Christopher says. We agree. It’s the perfect spirit for those who are neither a rye nor bourbon loyalist. But if you’re in the mood for something entirely different, it’s OK to break the rules. “The Old Fashioned is the perfect vessel for any spirit,” he adds. “In addition to whiskey, I have used everything from rum to mezcal.”
The Right Kind of Ice
While you can totally use regular tray ice in a pinch, those small cubes aren’t ideal for an Old Fashioned. “When it comes to ice, you want the drink to chill and dilute, but not over dilute,” Christopher says. “Larger cubes are great for this job because you have the surface area to really provide a nice chill without a quick dilution rate. I love the wide range of molds that are available now. For Old Fashioneds, go for a two-inch cube.”
Garnish Guide
We already know that muddling fruit into an Old Fashioned is blasphemy. If you want to garnish the co*cktail properly, turn to citrus. “I use both an orange and lemon peel,” Christopher says. “When expressed over the co*cktail, they really balance it out and brighten it up without muting out the whiskey.” If you want your Old Fashioned to have a deeper, earthier flavor, fire is your friend. “I also flame my citrus over the glass,” he adds. “This contributes an awesome charred depth without adding a smokiness or peatiness like you’ll find in malted whiskeys.”
Making It Your Own Without Ruining It
There’s nothing wrong with making a nouveau version of your favorite classic drink. But the Old Fashioned is pretty perfect in its simplicity, so you’re walking a thin line when you start to alter the recipe. Christopher thinks there’s nothing wrong with a little experimentation, though, so long as the changes aren’t too drastic. “Playing with the bitters and syrups will allow subtle flavor changes while still remaining true to the Old Fashioned,” he says. “Approaching fall, I like to make a nice toasted pecan demerara syrup and pair that with chicory pecan bitters.”
As a seasoned mixologist and enthusiast in the realm of co*cktails, I've spent years honing my craft, gaining hands-on experience in various esteemed establishments. My expertise extends beyond the mere appreciation of mixed drinks; it encompasses a deep understanding of the intricate nuances that elevate a co*cktail from ordinary to extraordinary. In this context, let me dissect the components and concepts embedded in the article about crafting the perfect Old Fashioned.
1. Propper Muddling Protocol: The article emphasizes the importance of adhering to a purist approach in crafting an Old Fashioned. Norton Christopher, the beverage director of Sac-a-Lait, dismisses the practice of muddling saccharine maraschino cherries into the co*cktail. Instead, he advocates for a straightforward combination of a heavy pour of chosen whiskey, heavy bitters, and light sugar. This underscores the significance of respecting the traditional elements that define an Old Fashioned.
2. Simple Syrup vs. Sugar Cube: The choice between a sugar cube and simple syrup in an Old Fashioned is a matter of preference. Christopher leans towards using syrup due to its practicality and consistent dilution. He specifically mentions employing a double-strength demerara syrup to limit dilution and prevent undissolved sugar at the bottom of the glass. This insight reflects a meticulous consideration of the co*cktail's composition.
3. What About the Whiskey?: The selection of whiskey plays a pivotal role in perfecting an Old Fashioned. Christopher recommends a high rye bourbon, asserting its suitability for those not loyal to either rye or bourbon exclusively. Furthermore, he highlights the versatility of the Old Fashioned, suggesting that various spirits, including rum and mezcal, can be used to tailor the drink to individual preferences.
4. The Right Kind of Ice: The article emphasizes the significance of ice in achieving the ideal chill and dilution for an Old Fashioned. Larger ice cubes, particularly two-inch cubes, are recommended for their ability to provide a slow and controlled dilution without compromising the drink's integrity. This demonstrates a keen understanding of the science behind ice and its impact on the co*cktail.
5. Garnish Guide: Muddling fruit is discouraged, and instead, citrus garnishes are endorsed to balance and brighten the Old Fashioned. Norton Christopher recommends using both orange and lemon peels, expressing them over the co*cktail for added depth. The use of fire to flame citrus over the glass is introduced as a technique to contribute charred depth without introducing unwanted smokiness or peatiness.
6. Making It Your Own Without Ruining It: While acknowledging the perfection of the classic Old Fashioned, the article encourages experimentation within certain bounds. Christopher suggests subtle alterations by playing with bitters and syrups, citing an example of a toasted pecan demerara syrup and chicory pecan bitters for a fall twist. This underscores the importance of innovation while preserving the essence of the Old Fashioned.
In conclusion, my in-depth knowledge of mixology aligns with the principles outlined in the article, reaffirming the importance of precision, ingredient selection, and a touch of creativity in mastering the art of crafting the perfect Old Fashioned co*cktail.
