A Decent Old Fashioned

[riderpride]

I've been searching for a decent old fashioned recipe; I've had many greats, but have failed to find a good one outside of a bar/lounge atmosphere. Our bourbon availability is somewhat limited in Alberta, so I've little to no access to the good stuff from Four Roses or Evan Williams. Buffalo Trace products always end up too sweet in the drink for my tastes, and I haven't had success with Beam, though I have yet to attempt with Knob Cr Single Barrell.

I think I finally found a decent one in the house of Turkey:

1 tsp simple syrup (made with turbinado)
3 dashes Peychaud's bitters
2 dashes Cherry bitters
Mix
Add big 'ol cube
3 Oz Russell's Reserve
Orange peel

Have any of you faired better? I'm looking forward to some recommendations. 

Cheers!

[SoCal Gunner]

I also find most Old Fashioneds too sweet. Then I met a guy that told me substitute a Rye for Bourbon and I've never looked back.

[riderpride]

3 hours ago, SoCal Gunner said:

I also find most Old Fashioneds too sweet. Then I met a guy that told me substitute a Rye for Bourbon and I've never looked back.

I've heard that as well and am considering Lot 40 as an option as it's 95% rye. Has any particular rye worked for you? Canada's rye laws are insane as anything that tastes like it might have rye in it can be labelled as 'Rye Whisky'

Cheers!

[ChangBang]

I find when the liquor is too low of a proof, it makes the cocktail too sweet. Try higher proof stuff? In terms of Canadian whiskey, can you get Alberta premium cask strength rye? It's a good one! 

[ha_banos]

Easy on the sugar syrup. I like a negroni too because not sweet. I've got some scotch (Aberlour) that will be turned into old fashioned tonight. Will go very easy on the sugar in the (Angostura) bitters mix.

[riderpride]

On 1/2/2025 at 1:20 AM, ChangBang said:

I find when the liquor is too low of a proof, it makes the cocktail too sweet. Try higher proof stuff? In terms of Canadian whiskey, can you get Alberta premium cask strength rye? It's a good one! 

Wholeheartedly agree. I don't touch anything below 90pr and find 100 to be my sweet spot and have no issues going above that. 

I'll take into the APCS you've recommended. 

On 1/2/2025 at 2:16 AM, ha_banos said:

Easy on the sugar syrup. I like a negroni too because not sweet. I've got some scotch (Aberlour) that will be turned into old fashioned tonight. Will go very easy on the sugar in the (Angostura) bitters mix.

Agree here as well. I've had a few bottles where it tastes better without the syrup in the mix.

Might have to try Scotch as well.

Cheers!

[ha_banos]

6 hours ago, riderpride said:

Wholeheartedly agree. I don't touch anything below 90pr and find 100 to be my sweet spot and have no issues going above that. 

I'll take into the APCS you've recommended. 

Agree here as well. I've had a few bottles where it tastes better without the syrup in the mix.

Might have to try Scotch as well.

Cheers!

Forgot to add that some people I know even use a peated whiskey sometimes. I don't like peated whiskey anyway. So never tried.

And lord knows what tobacco bitters is like!

[CohibaLove]

On 12/31/2024 at 8:47 PM, riderpride said:

I've been searching for a decent old fashioned recipe; I've had many greats, but have failed to find a good one outside of a bar/lounge atmosphere. Our bourbon availability is somewhat limited in Alberta, so I've little to no access to the good stuff from Four Roses or Evan Williams. Buffalo Trace products always end up too sweet in the drink for my tastes, and I haven't had success with Beam, though I have yet to attempt with Knob Cr Single Barrell.

I think I finally found a decent one in the house of Turkey:

1 tsp simple syrup (made with turbinado)
3 dashes Peychaud's bitters
2 dashes Cherry bitters
Mix
Add big 'ol cube
3 Oz Russell's Reserve
Orange peel

Have any of you faired better? I'm looking forward to some recommendations. 

Cheers!

Hello - I live in the US so I have access to fairly decent amount of Bourbon but I would recommend a couple of things to try/adventure:

1) I would use a 100 proof or higher Rye  instead of Bourbon. I am not sure the availability but Rittenhouse, WT 101 Rye, Jack Daniels Bottled in Bond Rye are good choices for the cocktails. For my cokctails, I like higher proof or barrel strength spirit although with non-chill filtered stuff you may end up running into a blurry drink but the taste is still solid. Rye's spicy quality will balance through the rest of the components.

2) Try Angostura bitters and cube sugar vs the syrup. Cube sugar still will stay at the bottom of the glass when you stir it so will not overwhelm the sweetness while the syrup is instant 100% in the drink. Plus, you can add some showmanship with soaking the cube with the bitter and setting it on fire in the glass not only sill add to the experience but will also contribute burnt sugar/caramel qualities into the drink!

Cheers!