Let’s take a trip down memory lane with the old fashion cocktail , a legendary drink that’s stood the test of time.
Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.
I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.
In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.
So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.
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Why the Old Fashioned Still Matters
There are plenty of cocktails that come and go. The Old Fashioned is not one of them.
It has never needed a revival, a rebrand, or a trend cycle to bring it back into favour. Instead, it has always held its place quietly behind the bar — long after flashy drinks and passing crazes have faded.
At its core, the Old Fashioned is deceptively simple:
spirit, sugar, bitters, and water.
Yet very few cocktails reveal more about technique, balance, and ingredient quality. When an Old Fashioned is made well, it feels seamless and intentional. When it’s made poorly, there is nowhere to hide.
A Brief Look Back
The Old Fashioned is one of the earliest recorded cocktails, dating back to the early 1800s. At that time, cocktails weren’t designed to mask alcohol or impress with theatrics. They existed to highlight the spirit, not disguise it.
That philosophy is exactly why the drink has endured.
From classic hotel bars in New York to modern whisky lounges across Australia, the Old Fashioned remains a benchmark. It hasn’t changed much over time — and ultimately, that’s because it never needed to.
Why Bartenders Respect the Old Fashioned
Ask most bartenders which cocktail exposes skill the fastest, and the Old Fashioned is almost always near the top of the list.
Here’s why:
- There are no mixers to cover mistakes
- Sweetness must be measured precisely
- Dilution matters far more than most people realise
Every small decision shows up in the glass. That’s also what makes the drink so rewarding. When everything is dialled in correctly, the Old Fashioned feels structured, smooth, and deliberate — never heavy or cloying.
Making a Proper Old Fashioned (AU Measurements)
Ingredients
- 60 ml bourbon or rye whisky
Bourbon is sweeter and rounder, while rye delivers a drier, spicier finish. - 7–10 ml demerara sugar syrup (2:1)
Adds body and balance without overpowering the whisky.
(A quality pre-made sugar cane syrup also works well.) - 2 dashes Angostura bitters
Provides structure and aromatic depth. - Ice
One large cube is ideal for slow, even chilling.
Garnish:
Orange peel or a quality maraschino cherry
Glassware:
Rocks or Old Fashioned glass
Method
- Chill your glass
This step alone improves the final drink more than most people realise. - Build the base
Add sugar syrup and bitters directly to the glass, then pour in the whisky. - Add ice and stir
Stir gently for around 25–30 seconds. The goal is controlled dilution — softening the alcohol and bringing the flavours together. - Refresh the ice
Remove the ice used for stirring and add one large, fresh cube. - Finish and garnish
Express an orange peel over the glass to release the oils, then garnish.
The finished drink should look calm, feel balanced, and smell inviting before the first sip.
Bourbon or Rye? It’s Not a Debate
This question comes up often, but there’s no correct answer — only preference.
- Bourbon Old Fashioned:
Sweeter, softer, more approachable for newer whisky drinkers. - Rye Old Fashioned:
Drier, spicier, with a firmer, more traditional finish.
Both are valid. They simply offer different expressions of the same structure.
Smoked Old Fashioned (When You Want to Elevate It)
A smoked Old Fashioned doesn’t need to be dramatic. In fact, smoke should sit quietly in the background rather than dominate the drink.
To achieve this, lightly capture smoke in the glass or over the finished cocktail using a smoker. Woods like applewood, cherry, or oak work particularly well.
Used sparingly, smoke adds aroma and complexity without overwhelming the whisky.
Common Mistakes That Ruin an Old Fashioned
Even simple cocktails can go wrong. Most issues come down to technique:
- Using too much sugar, which makes the drink cloying
- Over-stirring, leading to excessive dilution
- Using crushed ice, which melts too quickly
- Muddling fruit, an outdated approach that throws off balance and texture
Keep it clean. Keep it intentional.
Small Variations That Actually Work
The Old Fashioned allows subtle, thoughtful variation without losing its identity:
- Orange bitters instead of Angostura for a brighter profile
- Australian whisky for a local twist
- Maple syrup during cooler months
- A lightly smoked orange peel for added aroma
Each change should enhance the drink — not rewrite it.
When the Old Fashioned Shines
This isn’t a party cocktail. It’s a slow one.
The Old Fashioned works best:
- After dinner
- On cooler evenings
- When showcasing a quality whisky
It rewards patience rather than speed — and that’s exactly the point.
Final Thoughts
The Old Fashioned isn’t popular because it’s old. It’s popular because it’s honest.
It respects the spirit, rewards good technique, and proves that doing simple things well is often harder — and far more impressive — than chasing complexity.
If you can make a great Old Fashioned, you can make just about anything.
Thanks for Joining Us Behind the Bar
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation.
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: Liquor & Gaming NSW.
If you’re looking to complete your RSA in any state or territory across Australia, you can find thefull details here.
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