Favorite bourbon/rye for an old fashioned?

[trumpstylz]

Does anyone have a favorite? Are there some to use and others to steer clear of?

[thezenone]

The first time I ever made an Old Fashioned (with nothing to compare it to) I used Sazerac and it's still my favorite. I've tried many variations of whiskey, sugar, and bitters but my original attempt is still my favorite. I got my recipe from an old Esquire article that listed many old school drinks by decade.

2 sugar cubes

2 healthy dashes Angostura Bitters

3/4 shot of water

2 shots rye whiskey

I usually coat the sugar cubes in bitters, add a little water in, throw in a cherry, and let that sit for a few minutes. Then I muddle everything together (without mashing the cherry too much), add some ice, and add the Sazerac. My version wouldn't be complete without sticking my finger in and mixing up any remaining sugar from the bottom

I find that I really prefer a rye with a healthy amount of spiciness to it. I've made some good drinks with High West Double Rye and Rendezvous Rye, but I always come back to Sazerac. Unfortunately I can't get Sazerac consistently so I try and stock up when I can find it. I recently tried Jefferson's Straight Rye and it wasn't bad, but seemed to have more wood influence than I'm used to.

[dohidied]

I use WT Rye for my Old Fashioneds. I find its balance of sweetness and rye spice fits an Old Fashioned best, whereas I like the piney flavor of Ritt BIB for my Manhattans.

[SMOWK]

I like to use Pikesville Rye in an Old Fashioned.

[Bourbon Boiler]

I use WT Rye for my Old Fashioneds. I find its balance of sweetness and rye spice fits an Old Fashioned best, whereas I like the piney flavor of Ritt BIB for my Manhattans.

Funny, I avoid the Ritt in Manhattans due to the piney flavor. To each his own.

[ratcheer]

I like WT 101 bourbon for Manhattans.

Tim

[camduncan]

I've been using Woodford Reserve in my Old Fashioned drinks.... never thought to try anything else, but seeing this thread, I think I will try it with Rye.

[Parkersback]

I like Bulleit Rye for a Manhattan, and for Old Fashioneds. RittBIB is my favorite everyday rye, but it's quite caramel sweet already without the sugar.

If you're looking for some real sweetness, go Ritt.

[TheGentleman]

I usually go for bourbon in an Old Fashioned. Tonight I'm drinking one with Very Old Barton BIB and it's fantastic. Doesn't hurt the pocket book either!

[SMOWK]

Tonight I'm drinking one with Very Old Barton BIB and it's fantastic. Doesn't hurt the pocket book either!

Ding Ding Ding. I think we have a winner. Key to a good OF is good, CHEAP, whiskey.

[ILLfarmboy]

2 ounces Baby Saz

2 teaspoons water

2 teaspoons sugar

2 drops Angustora bitters

2 drops Fee Bro. Old Fashioned bitters

1 drop fee Bro. West Idian Orange bitters

1 orange slice

Mix the water, sugar and bitters together, add the orange slice and slightly molest it, don't muddle it. Muddling will release too much juice. Add the whiskey, give it a good stirr, remove the orange slice, add ice, give it another goos stirr and float the orange slice back into the glass.

Saz is my favorite but sometimes I use OWA.

[trumpstylz]

Do you guys think the orange slice is better than the orange zest/rind??

[trumpstylz]

And does it matter what kind of orange slice/rind- would a florida yellowish juice orange work?

[humchan2k]

I am a hardcore Old Fashioned lover, there's a bar in Seattle that I like where they use 1/2 rye, 1/2 cognac, but that's a bit too much for a bourbon message board....so let me give you my recipe for what I believe is the single best OF you can have.

Ingredients:

2oz Baby Saz

.5-.75oz homemade 1/1 ratio simple syrup

2 HEALTHY dashes of angostura

flamed orange peel OR a big slice of peel w/a little bit of pithe

There are some keys to making this drink unreal.

Rule 1 - Have a prechilled old fashioned glass that's been in the freezer waiting to be used

Rule 2 - Pour the simple syrup and the bitters directly into the glass FIRST, NOT INTO THE SHAKER, and spin the glass around a couple of times so the simple syrup and bitters coat the glass evenly...then after you've got a good coat, dump the mixture into the shaker with ice and the Baby Saz.

Rule 3 - Stir, do NOT shake

Step 4 - strain OF back into coated glass, add fresh ice, preferably a large square or round single rock if possible

Step 5 - either cut the orange fat and spritz glass by "breaking" the orange pithe over the glass or flame the orange oil over the glass, and then be sure to rub the broken/flamed peel around the rim of the glass for additional flavor/aroma, then drop peel in glass and give it 2 quick stirs.

Take your first sip....and if it's not the best OF you've ever had, I'll be SHOCKED.:grin:

[ratcheer]

That sounds excellent, humchan2k. I wish I had the Baby Saz to try it with. I still may try your recipe with some other spirit, this afternoon.

Tim

[ILLfarmboy]

I am a hardcore Old Fashioned lover, there's a bar in Seattle that I like where they use 1/2 rye, 1/2 cognac, but that's a bit too much for a bourbon message board....so let me give you my recipe for what I believe is the single best OF you can have.

Ingredients:

2oz Baby Saz

.5-.75oz homemade 1/1 ratio simple syrup

2 HEALTHY dashes of angostura

flamed orange peel OR a big slice of peel w/a little bit of pithe

There are some keys to making this drink unreal.

Rule 1 - Have a prechilled old fashioned glass that's been in the freezer waiting to be used

Rule 2 - Pour the simple syrup and the bitters directly into the glass FIRST, NOT INTO THE SHAKER, and spin the glass around a couple of times so the simple syrup and bitters coat the glass evenly...then after you've got a good coat, dump the mixture into the shaker with ice and the Baby Saz.

Rule 3 - Stir, do NOT shake

Step 4 - strain OF back into coated glass, add fresh ice, preferably a large square or round single rock if possible

Step 5 - either cut the orange fat and spritz glass by "breaking" the orange pithe over the glass or flame the orange oil over the glass, and then be sure to rub the broken/flamed peel around the rim of the glass for additional flavor/aroma, then drop peel in glass and give it 2 quick stirs.

Take your first sip....and if it's not the best OF you've ever had, I'll be SHOCKED.:grin:

I thought I was being fussy with my method.

Sounds very good, though.

I like the suggestion to use a chilled glass and fresh ice. I do that when I make Margaritas.

[humchan2k]

Oh, dude, I am a TOTAL cocktail nerd.....I'm a stickler/anal beyond belief when it comes to proper technique, it really truly does make all the difference.

My fave cocktail lately has been either the Toronto Cocktail or the New York Sour.