Vic,

I have been remiss in providing as requested my long-standing recipe for Old Fashioneds. I will admit I first sampled this elixir during my teens from the leftovers in glasses to the kitchen as evenings wore on during my parent’s monthly mixed and female bridge parties. In the beginning I favored my father’s Cuba Libres, but my affection for OF grew exponentially when he started buying and mixing them with better ryes and bourbons.

W and I followed that pattern settling on Maker’s Mark as our trusted whiskey. With our travels to faraway places, we have come to admire OF using the products of regional distillers’ unique ryes and bourbons while still following the simple recipe below. For example, we have found Balcones Baby Blue Corn whiskey and 100 proof Texas Rye to be revelatory.

Ingredients

1 cube natural brown cane sugar
3-4 dashes Angostura bitters
1-2 teaspoons water
1 1/2 – 2 ounces bourbon
1 large square ice cube
1 Luxardo or Filthy brand cherry
1 large orange peel garnish

Steps

Add the bitters and water atop of the sugar cube in a suitable rocks glass
Muddle and stir until sugar cube is nearly dissolved
Add the large ice cube then the bourbon and swirl
Add the cherry and gently stir
Express the oil of the orange peel over the glass by twisting it; rub the peel on the glass’s rim; then drop it in

Below are a few photos of the tools and ingredients. Some of the tools belonged to my father.

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