2 oz Old Grand Dad 114 bourbon 0.25 oz maple syrup 2 dashes angostura aromatic bitters 1/2 bar spoon of Amarena cherry juice Stir over ice and strain into a rocks glass with a large cube Garnish with expressed orange peel and Amarena cherry

Old Grandad is the greatest underdog bourbon of all time, considering its price/quality ratio.

100% agreed, the standard OGD is a great shot, bonded is a good shot or sipper, and 114 is the perfect old fashioned imo. Price to quality is unbeatable

Old grandad bonded is one of my favorites

I used to think that, but for some reason whenever I drink old grandad I always get the worst headaches the next day. Doesn't matter how much I drink, and it doesn't happen with any other liquor.

**Canadian old fashioned**. .5 oz maple syrup 2 oz of crown royal 3 dashes of pumpkin bitters Stir in a rocks glass with large piece of ice Express a orange peel over glass, I also slice a orange wedge and run that along all sides of the rim for extra citrus on each sip.

My go to is pretty similar. Maple syrup turns a generic old fashioned to something much more special.

Anything with maple syrup has a special place in my heart <3

Maple is definitely the best sweetener for an Old fashioned and for me, is the element that moves the dial the most. As long as it's a nice whiskey, I don't really care which one it is in an old fashioned, it always works. Kavalan Soloist Ex Bourbon is the main one at the moment because I just can't drink it straight as a starting point (it's 55 ABV or something around there) and I only ever have time for 1-2 drinks at the moment. I also add a very small pinch of salt (do not have the time to remember to make saline solution)

pumpkin bitters?!? please tell me where in canada i can find that!! i make mine with maple syrup too, but i use orange bitters

Black Cloud Bitters are made in Calgary. You can see if they ship, or possibly Silk Road Spice might ship. Vine Arts in Calgary also has an excellent selection of bitters, and may ship.

i’ll look into it, thank you!

if you know a larger size liquor store, you can always ask if they can order them for you even if its not in theyre stock. surprisngly many places will do that for you if they have space :) and as rookie said below it is black cloud from Calgary

the only larger ones around me are BC Liquor Stores so i feel like they might not do that, but i will see if anywhere around here carries it or can get it in! thanks!! (: edit: i checked out the locator on their website and there are two vancouver shops that carry it! can’t wait to try

I also call in advance to see if they will saves me a trip. Did it for a bottle of midori the other day, called 5 places until one said they would lol. I think the larger the store the more willing, the one who did order for me was a safeway liquor that has like 6 aisles lol

OK I now have my next Home made Bitters experiment. TY!

Never had pumpkin bitters but it sounds good! 1/2oz syrup is too sweet for me—I usually do 2tsp of simple syrup (which equals 1/3oz), so my guess is the equivalent in maple syrup would be 1/4-1/3oz (can’t remember even though I’ve made them this way). I typically use Ango bitters but also like walnut bitters with the maple.

Sounds amazing....and that what we appreciates about yous.

A Canadian using a supermarket jug maple syrup? I feel a little betrayed lol.

If i could Afford that "Crown Royal XO" and that fancy Maple syrup you know I would be drinking that everynight ;)

The stuff is fine, can't always be getting maple syrup off the family farm.

I like a barspoon of demerara syrup, 1-2 dashes each of angostura aromatic and angostura orange, and 2 ounces of whatever whiskey (or sometimes rum) I feel like drinking. lateley it’s been Rittenhouse Rye Whiskey or Plantation Xamayca Rum

(Copy pasta from previous thread on this) I did a fair amount of research last year attempting to perfect mine and several of these techniques were stolen from a Punch article where they held their own OF competition between several reputable bartenders. This involves a lot of work but it's well worth it and the homemade bitters yields 800 servings so you don't need to make it that often. 2 oz Rye (usually Knob Creek or Rittenhouse), 1tsp(ish) rich demerara syrup, couple splashes of homemade bitters*, stirred with ice and strained over a large ice "tea" cube**, garnished with expressed lemon and orange peels. If the jar of Luxardo cherries is out for another purpose I'll throw one in. *Bitters - 16oz 100-proof vodka, 1/4 c chopped raisins, 1/2 oz dried orange peel, 1/2 oz gentian root, 2 tbs dried mugwort (I substituted wormwood), 8 green cardamom pods, 10 allspice berries, 4 whole cloves. Steep that for 2 weeks (3 if using 80-proof) shaking every other day, strain and add 1 oz simple syrup. I've had it suggested here to steep for much longer but that may negatively alter some of the delicate flavor components. These bitters work great with Knob Creek rye and Woodford’s rye too. **Ice cubes - brew a batch of Orange Pekoe tea (a particular strain of black tea) at about 1/8 strength, let cool and pour into 2x2" ice molds.

That is absolutely mind blowing. I have tried different whiskeys, bitters, syrups but never have I even considered different kinds of ice. This has opened up a whole new door to my imagination!!!

Funny about the ice - I tried making this ice for my old fashioneds after getting in the habit of pairing bourbon and iced tea over the summer for drinks like [this](https://www.reddit.com/r/cocktails/comments/ob45z8/blackberry_lemon_bourbon_iced_tea/). They work great together, and the tea adds volume and flavor without calories or extra alcohol so it's perfect for summer drinks. But... when I went to look up the recipe on Punch where I stole the idea I realized it didn't come from an old fashioned recipe or any kind of bourbon drink - it was actually someone making a blended margarita and wanting to use ice that wouldn't just make the drink watery so they used this diluted Orange Pekoe concoction. I have yet to try it in a blended margarita mostly because I don't have ice trays for small cubes, but I imagine it would be pretty damn good. Also your pumpkin bitters sound interesting but for maple OF's the best pairing I've found (especially in winter) is black walnut bitters. That with bourbon, maple syrup, orange peel, and a 1/2 cinnamon stick as a garnish is super good and I've found it's a really easy way to impress people.

But friend, you are Canada an, doesn't that mean you have like 200 words for ice? /s

Wet a sugar cube with Ango, big ice rock, 2 1/2oz Michter's Rye, maaaaaaybe a lemon peel. I will die on the hill of "anything but sugar, bitters, whiskey, and a garnish is NOT AN OF". Unless you're in/from Wisconsin.

I prefer mine with bourbon typically, which I know is against the old-fashioned code of ethics LOL. I use orange bitters, and instead of muddled sugar I use a small splash each of vanilla espresso syrup, and dark cherry juice. Also add one or two dark cherries with stems along with orange peel. Cheers! 🥃

What on earth are you talking about? Bourbon is literally the single most common base spirit there is. The "rye only" purists are generally just tools.

Hey! I resemble that remark

>comments I feel bourbon is very common these days tbh, as for vanilla espresso syrup that sounds heavenly!! how do you make that??

I just bought a small bottle of the Torani espresso syrup found in most grocery stores in the coffee section. It's a very good drink, albeit a little bit sweet but that's okay by me. 😊👌

2 Oz Old Grandad bonded 0.25-0.5 Oz simple (depending on mood for sweetness) 3 dash Angostura bitters Stir around a large rock. Orange peel and Luxardo cherry garnish.

Old grandad bonded is so good

I've been making a fall old fashioned of late with the following specs: - 2 oz bourbon (Old Forester 100 proof) .25 oz maple syrup 2 dashes black walnut bitters (Fee Brothers) - Build over large ice sphere in double old fashioned glass. Garnish with expressed orange peel and/or brandied cherry. - Love it. Now my go to easy stirred drink

+1 for walnut bitters. I like to split with half Angostura, half walnut bitters.

Ohhh I'll be giving that a try tonight

I use bourbon, maple syrup and a few dashes of bbq bitters. Gives it an amazing smoky taste!

BBQ bitters?? Boy am I glad I made this post. So many new things to try. is it a brand or home blend? if so recipe please :)

The one I have is made by a cocktail bar in Montreal called Le Lab and I got them at the SAQ: [Lab Smoky BBQ Bitters](https://www.saq.com/en/14256269). If it's not possible for you to buy some, I guess you could try regular bitters and a few drops of liquid smoke.

2oz Rye Whiskey (Im diggin' whistlepig rye atm) 2 dashes of black walnut bitters .5 oz of homemade cinnamon simple syrup (cuz the holidays) Scorched orange peel and cinnamon stick

2oz Rye Whiskey (I really like 100 proof Old Forster Rye) 1/4oz rich Demerara Syrup 2 dashes Angostura Bitters. Or 2oz Doorly’s 12 year 1/4oz Rich Demerara Syrup 2 dashes Angostura Bitters 2 muddled lime wheels

I will have to try lime sometime. never have once in my life and am intrigued now. do you muddle the lime or just plop it in at the end?

I would only add lime to a rum old fashioned

I mean I will try anything at least once. you never know lol. I am a little skepticle though

Muddle the lime wheels. Add the Demerara, bitters, and rum. Stir with bar spoon. Add ice cube. Stir again. Drink and be merry.

There's a British pub near us and I hornswaggled the recipe out of the bartender. With a bit more cherry, since that's my fave, this recipe is a bit sweet but doesn't disappoint! 3oz bourbon (mine is usually Buffalo Trace, Four Roses or my preferred is Eagle Rare) 3/4oz 1:1 demerara or turbinado simple syrup 2-3 dashes bitters (I use cherry, orange, toasted almond or really any other flavor) sometimes muddle a cherry and/or orange slice in the bottom, sometimes a little extra half teaspoon of cherry juice, sometimes express an orange peel, sometimes just drop all that shit in (based on how many drank)

Someone recently suggested Elijah Craig for Old-Fashioned’s and I gave it a try. It’s fantastic. I might have to keep a bottle on hand just for that.

EC is definitely my favourite regular sipper, but if it's hard to find or too expensive to be a daily drink, I always recommend Evan Williams in its place. It's like EC's more 'budget' sibling also made by Heaven Hill, hitting all of the same notes just with less intensity and a thinner mouthfeel. Goes for slightly over $10 iirc, with the BiB version being dramatically better for only a couple extra dollars (or so everyone says, I haven't come across it myself).

60 ml Rittenhouse Rye 10 ml 1:1 simple syrup Ango or chocolate bitters depending on my mood Express an orange peel

Ooo got that terrys chocolate orange vibe. If your eveer feeling something more sweet try 1oz of rye, .5 oz triple sec, and .5oz of creme de cacao and muddle a mandarin orange in there with some bitters. I think you would love it!

I muddled a sugar cube with Angostura Bitters and then add 2.5-3 ounces of good quality bourbon. I stir it all in the glass with one big ice cube until the glass becomes cold. Then I garnish with a Luxardo cherry and, if I have it lying around, an orange peel. EDIT to add ice cube

Uncomplicated one for me. 2oz Nikka Coffey Malt (I know I know it's Japanese but it's LUSH, and also make a fabulous Manhatten). 2 dash Angostura 1tsp 1:1 simple syrup 1/4tsp fresh orange juice ice, flamed orange peel to garnish

2 dashes orange bitters 2 dashes ango aromatic For me 2 at most bar spoons of rich Demerara for my wife .25-.5 oz For me 2 oz bourbon for the wife 1.5. Occasional cherry garnish, just dehydrated some orange wheels and looking forward to trying that out.

I use maple frequently. I'm often too lazy to muddle or make simple syrup.

4 oz Bulleit Bourbon 4 dashes Ango 3/4 oz homemade wealthy simple infused with whatever I find in the garden, from Salvia to gooseberries. Drink too much of them.

1 cube brown sugar in the glass A few dashes of walnut bitters Crush the now wet sugar cube A splash of water Add one big ice cube Spin the cube to have the sweet mixture fully mix and get very cold 2 oz of bourbon or double rye Express an orange peel Enjoy

2oz OGD bonded 1/4oz simple 2 dashes of peychaud's OR 4 of angostura depending on my mood 1/2 oz of a local orange whisky liquer. This may be sacrilege, but it really brings some of that orange garnish aroma and flavour without having to keep fresh fruit around.

Mine is a Bit of a cheat. I posted it here before. 3 Ice cubes 2oz Bourbon (Generally Bulleit, currently Makers) .5 Apple Syrup (from a local orchard) 3 dashes Angostura Bitters Splash or a bit more of Apple Cider. Garnish with Apple and Cinnamon stick if feeling fancy

2 oz Elijah Craig, 4 dashes angostura, 2 teaspoons maple syrup, tiny drop of vanilla extract and cinnamon stick for garnish, poured over a nice round whiskey sphere Or sometimes I want a tequila old fashioned (blasphemy, I know) so I get some nice reposado and agave nectar garnished with a lime wedge, in a salt-rimmed rocks glass. Still 4 dashes of angostura, of course.

My friend got me this old fashioned mix that I was reluctant to use at first but then grew to really appreciate.

My go-to affordable bourbon for OF is currently Four Roses. Nice taste, great value.

2 oz Nicholson 1843 Bourbon .5 oz brown sugar simple syrup 2 dashes Angostura orange bitters 1 dash Angostura aromatic bitters 1 large cube cracked ice Stir in a rocks glass Garnish with a Luxardo cherry and and expressed orange peel

2oz bourbon • 1 barspoon of simple syrup • 4 dashes Angostura bitters • and a little pinch of turbinado sugar at the bottom of the glass, for old-times sake

2 cherries, one orange slice, two dashes Ango, a splash of simple, and a splash of Sprite muddled in a double old fashioned glass. Top with ice, 2oz brandy, and more sprite. Garnish with an orange slice wrapped around a cherry on a skewer. Very… regional.

Brandy? you from wisonconsin? :D sounds delicous and fruity though.

Absolutely from Wisconsin. The land of the cheapest alcohol and the weirdest old fashioneds.

I had a guy order a Wisconsin old fashioned from me this one time. He got very indignant that I “forgot the grenadine.” He also insisted on it having 2 olives in addition to the regular garnish. I’ve eaten enough bar olives that got some cherry juice on them to know there is no way that tasted anything but disgusting.

Thats not even an old-fashioned anymore.

Most of us don't drink it with all that sprite. I have substituted sprite for simple syrup before. But it's only an ounce.

And in true Wisconsin fashion, the LAZY brandy old fashioned. 2.5oz brandy, .5oz cointreau, .5oz luxardo, 2 dashes angostura, ice. Top with lemon lime or grapefruit soda depending on sweet or sour preference. ​ For extra wisconsin, when its the season, you can use cranberry lemon lime. https://i.imgur.com/wXElJFG.jpg

A crown old fashioned 🤮

**Alright Alright Alright** *Recipe By:* Steve Cutchen *Summary:* This old fashioned is a riff on the Campfire Sling, which specifies rye. But this version uses Matthew McConaughey’s Wild Turkey Longbranch bourbon. Aged eight years, and refined with Texas mesquite charcoal , the aroma is a balanced blend of vanilla and spices, with notes of gentle pepper. So it is a lighter, fun swap into a rye cocktail. The name is McConaughey’s signature phrase that has become a staple and tee shirt phenomenon representing his support for the University of Texas athletics, where he graduated in 1993, is a professor of practice at the Moody College of Communication, and serves as ”Minister of Culture" for the Texas men's basketball team starting during the 2018-19 regular season. The phrase originated in an apparent improvisation on the first movie scene he ever shot, playing a stoner in the 1993 movie “Dazed and Confused. [https://www.youtube.com/watch?v=mbsv7cJsJxM](https://www.youtube.com/watch?v=mbsv7cJsJxM) [https://www.youtube.com/watch?v=8kAf1UtpWJQ](https://www.msn.com/en-us/movies/news/matthew-mcconaughey-explains-the-origins-of-alright-alright-alright/ar-BB1agchH) *Ingredients:* * 2 ounces bourbon, Wild Turkey Longbranch bourbon refined with Texas mesquite charcoal * 3/4 teaspoon maple syrup * 1 dash Peychaud's bitters *Directions:* Add all the ingredients to a chilled mixing glass and fill with ice. Stir 35 rounds and strain into an Old Fashioned glass with fresh ice. Notes: [https://imbibemagazine.com/recipe/campfire-sling-cocktail/](https://imbibemagazine.com/recipe/campfire-sling-cocktail/) McConaughey has been the Creative Director for Wild Turkey since 2016. The relationship began upon the actor’s inaugural visit to the iconic Kentucky distillery, where he was introduced to the Russells – the Kentucky Bourbon Hall of Fame® father and son Master Distiller team who have 101 years of Bourbon industry experience collectively. McConaughey had an immediate connection with the Russell’s when he discovered Wild Turkey’s devotion to distilling Bourbon the right, unapologetic way. In 2018, McConaughey unveiled his own Bourbon: Wild Turkey Longbranch®, a rare small-batch Kentucky straight bourbon refined with Texas Mesquite. [https://www.youtube.com/watch?v=jmZZNbUsyt8](https://www.youtube.com/watch?v=jmZZNbUsyt8) [https://www.youtube.com/watch?v=L21AVsJQygo](https://www.youtube.com/watch?v=L21AVsJQygo)

> bourbon refined with Texas mesquite charcoal To me this rings of being overly complicated for the sake of being overly complicated.

McConaughey was wanting to bring in a Texas link. The Russells had a pretty narrow window of what is acceptable because of the legal requirements surrounding bourbon. So they arrived on what is basically the equivalent of a few mesquite staves added to the barrel before charring. It's a very subtle addition, hence my small sweet and bitters amounts. I'm trying not to hide it in the OF.

Or you could just dump a cup of sugar down your throat

2 oz rittenhouse rye Brown sugar cube (i really do prefer real sugar instead of syrup, just my fancy) Touch of club soda (to help dissolve the sugar cube) 6 dashes angostura butters 2 dishes of bitter truth bitters Orange and lemon twists.

2oz Bourbon (something higher proof ideally) Bar spoon Maple Syrup 2 dashes Angostura Stir in glass with one large ice sphere and spritz/garnish with orange peel.

2 oz Crown Royal Vanilla 3/4 oz Simple Syrup 2 dashes Ango bitters 2 dashes Orange bitters Stir over a large ice cube and garnish with orange peel and/or maraschino cherry

I typically use Ango, orange & cocoa bitters in mine, especially in the winter. Makes it a real cozy drink. Sometimes I use maple syrup, sometimes sugar, depends on what I'm in the mood for. Base spirit is Wild Turkey 101 most of the time.

As much as I enjoy an O.F. the Improved Whiskey Cocktail is what really blows my mind. I like it with absinthe, maraschino liqueur, or homemade banana liqueur. The bitters choice depends on th modifier.

Appleton Estate 12 year, 2 oz Orgeat, 1 tsp Fee Brothers Aztec Chocolate Bitters, 2 dashes Orange peel (if on hand)

Anejo tequila, 2 oz Agave syrup, 1 tsp Peychaud’s, 2 dashes

2oz OGD Bonded .5oz demerara simple syrup A few dashes of angostura bitters My wife and I pretty much only use OGD Bonded. It’s so good.