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Huskee’s Perfect Old Fashioned Cocktail Recipe

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cocktail in a glass

Legend has it that in the late 1800s whiskey lovers began getting more adventurous with their whiskey cocktails, adding all sorts of sweet fruits and other mix-ins to their whiskey drinks. Other legends state that during prohibition the quality of bootlegged whiskey wasn’t as palatable as it had once been, so it was less an adventure and more a necessity for embellishments to soften the harshness of the outlawed, unaged, hastily-distilled spirits. At some point, according to said legends, drinkers decided enough was enough and wanted to get back to basics, and thus turned their interest back to the simpler “old-fashioned whiskey cocktail”, consisting today as bourbon or rye muddled or mixed with a little sugar and often orange or cherry or both. Whichever legend you choose to cling to, one thing’s for certain; the name Old Fashioned stuck.

Old Fashioneds are for whiskey lovers, and as such are not supposed to be “sweet” like the ones you’re served at your local steakhouse chain which mask the whiskey, but should only contain enough sweetness to color in the lines and let the whiskey shine as the main player. My brother-in-law Gardner and I experienced a wonderful Old Fashioned on a recent visit to the Kentucky Bourbon Trail, and we knew that’s how the drink is supposed to taste! So we set our sights on making the perfect Old Fashioned once we got back home. We think we’ve succeeded. The downside is that it’s ruined us from ordering one at your average bar & grill ever again, and we think you’ll feel the same. You may likely find my recipe a bit different and far more specific than the myriad of similar recipes out there, and that’s by careful design!

Huskee’s Old Fashioned Cocktail Recipe

cocktail in a glass
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.67 from 6 votes
If you've been seeking a recipe for the perfect old fashioned then this is the one for you.



Servings: 1


Prep Time: 5 minutes
Total Time: 5 minutes


  • 1 Cocktail shaker


About the whiskey. We have found that Rare Breed Rye (Barrel Strength) is simply unbeatable in this drink. If you can’t find it or don’t want to buy it, the next best we’ve found is Wild Turkey 101 bourbon and Wild Turkey 101 rye to be the perfect whiskies to mix for this cocktail. Of course, you could use any brand, and you could use all bourbon, or as stated all rye, and it will be fine. But, there is something special (and affordable) about using these two mixed, for what it’s worth. It is important to use 100 proof. Using an 80 or 90-proof will of course result in a much milder, sweeter cocktail.
About the simple syrup. In particular, this is a 2:1 mix. This means it’s 2 Cups turbinado sugar dissolved in 1 cup of water. *Note if you use an 80 or 90-proof whiskey, you may wish to use only 1/4oz simple syrup or it might be too sweet for you. If you’re using a 1:1 blend, try using 3/4 oz.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Add single 2" ice ball or 2" ice cube to glass.
  • Add 1 Luxardo maraschino cherry to glass.
  • Add the whiskies, turbinado simple syrup, and bitters to shaker.
  • Add ice, shake until cold (about 5-10 seconds). Notice that shaking the cocktail is different than most recipes which specify stirring instead of shaking.
  • Strain the cocktail into glass. Discard the ice from shaker.
  • Pinch orange peel, down its full length, over the drink to express the oils into the drink.
  • Twist or coil orange peel around finger and place into glass submerged.

Nutrition per Serving

Calories: 240kcal | Carbohydrates: 13g

Published On: 7/6/2022 Last Modified: 7/21/2022

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  • Aaron “Huskee” Lyons -

    Huskee is the manager of our Pitmaster Club and Comments Moderator on our public site. Born and raised in central Michigan, so he calls it “pop” not soda. His dad loved making burgers and chicken on the gas grill, and thus began his love of all things barbecue.

    A KCBS Certified Barbeque Judge (CBJ), he experimented for a [...]


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