Cocktails and Tools
An Old Fashioned needs measuring and stirring rather than a shaker. A suitable serving glass, a measure and a spoon cover the main tasks; a muddler is useful when the recipe starts with a sugar cube.
The essential equipment
- A sturdy rocks glass: for building and serving the drink.
- A jigger or graduated measure: to measure the whiskey.
- A spoon: for combining the ingredients and stirring with ice.
- A muddler, when using a cube: to break down the wetted sugar without striking the glass.
- A peeler or suitable knife: if preparing a citrus garnish.
A mixing glass and strainer are optional when you choose to mix separately and pour over fresh serving ice. They are not required for the built-in-the-glass method below. The photograph illustrates cocktail presentation, not the exact recipe.
A classic sugar-cube version
For one drink, use 45 mL bourbon or rye whiskey, one sugar cube, a few dashes of aromatic bitters, a little plain water and ice. An orange garnish is optional. Sugar-cube size and the amount from a dash bottle vary, so regard sweetness and bitters as quantities to adjust deliberately on a later attempt.
- Put the sugar cube in the glass and wet it with bitters and a little water.
- Use gentle pressure to break it down and dissolve it as thoroughly as possible.
- Add ice and the measured whiskey.
- Stir gently, bringing the ingredients together and allowing some ice to melt.
- Add the citrus garnish if using one.
Do I need to muddle fruit?
Not for this version. The muddler works on the wetted sugar; it is not a reason to crush citrus peel into the drink. Other Old Fashioned styles use different fruit preparation, so follow the version you intend to make.
Using syrup instead
A measured sugar syrup can replace the cube-and-water step in an adapted version. Start with a small amount and note the syrup concentration. A rich syrup and a 1:1 syrup are not interchangeable in sweetness per millilitre. With syrup, you can usually leave the muddler in the drawer.
Choose the tool for the step
A readable measure controls the spirit amount. A spoon that fits the glass makes stirring easier. Suitable ice provides chilling and dilution. Buy additional equipment only when it solves a difficulty in this sequence; a shaker is not an upgrade for this method.
Frequently asked questions
Do I need a shaker for an Old Fashioned?
No. The version here is built and stirred in the serving glass.
Is a mixing glass essential?
No. It is optional if you prefer to mix separately and strain over serving ice.
Can I skip the muddler?
Yes when using an adapted syrup version. For a sugar cube, you need a suitable way to break down the wetted sugar gently.
Why is sugar left at the bottom?
It may not have dissolved fully. Work on the wetted cube before adding ice, or use a measured syrup in an adapted recipe.