I’ve tried many old fashioned’s in my time, and I think I’ve come up with a damn good version of it. It differs in many ways to the classic old fashioned, and this is because I think the addition of the orange and cherry is unecessary.

Couple of things. I use Monin sugar syrup which is a 2:1 ratio mix. Wherever you read 1 shot of sugar in normal cocktail books, half it if you’re using Monin. The monin syrup is exceptional, and I use it in all my cocktails

Start with

• 2 shots of Bourbon (Makers Mark)
• 0.5 Shot of Blended Sherry Cask Whiskey (Grants is the best – don’t use single malt)
• 0.5 shot Monin Sugar Syrup (1 shot of normal syrup)
• 2-3 drops of bitters
• 1-2 drops of orange bitters

You’ll notice that I don’t use raw sugar here. The reason why Old fashioneds take a long time to create is because 1) you need to dissolve the sugar 2) you need to blend the water from the ice with the Bourbon.

Using sugar syrup works best in my opinion, it leads to a much more velvet tasting drink and takes considerably less time to mix.

Also, I don’t tend to use orange peel. You can, but I find that one or two drops of orange bitters adds the right flavour.

The Grant’s sherry cask adds a brand new dimension to this drink. Every person I’ve made this for has loved this addition. It softens the bourbon and adds a maltyness to the drink.

If you want to go the extra mile, wash the lip of the glass with a small / tiny amount of Absynthe.

Method

1. Add the syrup and bitters to a heavy glass and mix well
2. Add one shot of bourbon and two large ice cubes
3. Mix really well, keep stirring. This is what makes the drink taste the way it does. Its the mixing of cold water and bourbon with the sugar
4. Add two more ice cubes and pour over another shot of bourbon
5. Again, mix really well for at least 20 seconds
6. Finally add one or two more ice cubes (one if they’re very big, two if they’re small) and add the whiskey
7. Mix well again and serve immediately