Too much of anything is bad, but too much good whiskey is barely enough.

Mark Twain

The word “cock-tail” was first officially defined in the upstate New York newspaper The Balance and Columbian Repository on the 13^th May 1806. Responding to a reader’s inquiry, the editor, Harry Croswell defined the “cock-tail” as:

“A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”

Looking at this, you’d be easily mistaken for thinking it was a recipe for an Old Fashioned, and such was the historic significance of this date that it is now celebrated every year as World Cocktail Day.

Fast forward a few decades, and as the 1800s drew to a close, new foreign liquors such as Benedictine, Chartreuse, and Martini began to flood into America from Europe. Bartenders now had access to new, exciting ingredients and began to create their own twists or “improved” versions of existing cocktails.

Drinkers’ tastes were now being challenged; some embraced this, while others longed for simple beverages that they would have enjoyed “back in the day” or the Old Fashioned.

Remarkably, the parallels between the late 1800s and the modern day are striking, as contemporary bartenders revisit simplicity amid a landscape of intricate concoctions, echoing the timeless allure of the Old Fashioned's rebellious return to its roots. As trends come and go, the Old Fashioned stands resolute, a reminder that sophistication often resides in the unassuming and that a well-crafted drink can transcend time.

Preparation:

2 dashes Angostura bitters

0.25oz / 7.5ml Sugar syrup (2:1)

2.0oz / 60ml Bourbon

Orange twist

Prepare an orange twist garnish. Fill an old fashioned with cubed ice and place it to one side. Add all ingredients to a mixing glass. Fill with cubed ice and stir for 20-30 seconds. Strain the excess water from the old fashioned glass. Strain. Express the orange oils over the cocktail and position on top.