What is your favorite Old Fashioned recipe?

I change the way I make my Old Fashioneds depending on mood. My base is 1/2 a sugar cube per 50ml of spirit, soaked in Angostura bitters and then crushed. I then add a tiny splash of spirit and give it a stir to dissolve some of the sugar.

At this point the two main variations I do are 'lazy' and 'proper'. For the former I pack in ice to the top of the glass, pour in spirit, and just give it one quick stir. It gives a drink that changes lots while you drink it, from fiery booze at the top to sweet, spicy goodness at the bottom.

I blame these guys for that: americandrink.net/post/1553585404/…

For the 'proper' Old Fashioned I add a couple of cubes of ice, stir until they're starting to lose their sharp edges, add some spirit, add more ice and repeat until I've run out of booze and ice. If I'm feeling particular flush with ice (and have stirred enough to properly dissolve the sugar) then I'll strain into a new glass over fresh, dry ice (not dry ice, but ice that isn't wet) or a big chunk of similarly dry ice (I've got an ice ball mould that produces lumps the same size as one of my Old Fashioned glasses and a big Tupperware box that I fill with water, freeze and then chip chunks out of) - that will keep the drink cool with minimal dilution as I sip.

I make Old Fashioneds with pretty every spirit in my cabinet, using less sugar for rum, more for aged tequila, etc. Current whiskey favourites include Rittenhouse 100 (herbal and spicy) and Wild Turkey 81 (strangely floral). I had a great one using Girvan the other night - less bitters and sugar so as not to mask the spirit's character, which was buttery and lightly spicy.

As @cowfish said, you can play with the recipe depending on your mood. I haven't tried making it with a lot of rye or bourbon whiskies, but I have given it a shot with about 10 or so. So far my spirit of choice is Knob Creek 9 year. If not Knob Creek, I still prefer a bourbon/rye with a reasonably high abv. as it gives the cocktail more depth of character. Here's my preferred recipe, although you may notice it varies quite a bit...

1/2 - 1 tsp. of Muscovado or Dark Brown brown sugar 2-3 dashes of Angosturra Original 2-4 cubes of ice Knob Creek And finally, a long and think orange rind for that added tang.

There you have it. Simple and beautiful.

Oh, and I sometimes sneak in a bit of Ardbeg 10. Any strong Islay would do, I suppose. I put it in at a ratio of 3:1 bourbon:Islay. Gives it a nice smokey kick. And since you're veering away from the 'traditional' old fashioned, I find orange bitters better compliment the smokey Islay flavours. I tend to save that one for special occasions though.

I never heard of this Cocktail at all. But it sounds great. Gotta taste it when it's getting real summer over here... Maybe this will be in 2014 xD

I also have my bottle of Maker's Mark to make some Mint Julep which I never tried before. Sounds so yummy.

@Wills Never heard of an Old Fashioned, eh? It's a hell of a drink — maybe my favourite cocktail. Give a Sazerac a try when you get a chance, too. Similar but equally delicious.

I make my Old Fashioneds the same as anyone else, I guess. I don't use a sugar cube, though. I use unrefined sugar, and I like it slightly sweet. I also don't like to skimp on the Angostura bitters. The whisky I use is either Buffalo Trace or Lot 40 (I prefer the former). Top off the whole thing with an orange slice and a cocktail cherry or three.

That reminds me, I need to soak some cherries in bourbon for a while. That's always pretty awesome.

I like Old Fashioned but am not a fan of overloading them with ice personally. My recipe is simple.

Demerera sugar syrup - 1 tsp 2 or 3 dashes of Angostura bitters a good slug of Wild Turkey rare breed. A large slice of orange peel. A tiny splash of water

A good alternative is also Knob creek. Give it time in the glass to breathe and absorb the oils from the zest. Perfect!

Here's my recipe for an Old Fashioned. Rub a strip of orang peel around the rim of the glass then drop it in, add your ice, Bourbon. Then demerera syrup, and one dash of angostura bitter, one of orange bitters, and one of walnut bitters. The walnut bitters was a tip from a cocktail bar, it works nicely.

Had one yesterday with 50ml Wild Turkey Rare Breed, 10ml Maple syrup, large orange peel and 3 dashes of Angostura bitters. Very nice summer sipper :)