Brown and boozy, a little sweet and a little bitter—is there any other whiskey drink more satisfying than the Old Fashioned? The drink defies its stuck-in-time title, and while it certainly went through some less-than-ideal incarnations over the years, who hasn’t? Flip through your high school yearbook and take a look at what wardrobe you were rockin’ junior year—we all make mistakes. But luckily, the Old Fashioned is one cocktail that has never gone out of style. These are a half-dozen fun facts to stir conversation and thoughtful sipping.
1. It’s the Very Definition of Cocktail
Spirit, sugar, water, bitters—this is the technical definition of a cocktail. In a duo of articles in the Federalist newspaper from Hudson, N.Y, “The Balance and Columbian Repository,” “cocktail” is mentioned in print twice in May 1806, with the second laying out these four components, which, as a matter fact, sound an awful lot like the Old Fashioned.
2. It Began as the Whiskey Cocktail
The Old Fashioned is a cocktail of evolution. There really is no person to pin for its so-called invention (sorry, Pendennis Club, although we hear you make a really good one). What we do know is that by the time cocktail recipe books began appearing in the late 19th century, what we basically would call an Old Fashioned today was often under the title of Whiskey Cocktail.
Perusing the pages of different iterations of barman Harry Johnson’s “Bartenders’ Manual” is an excellent example of seeing that change over time. The 1887 first edition offers up the Whiskey Cocktail with gum syrup, ice, Angostura or Boker’s bitters, a couple of dashes of curaçao, and whiskey. By 1887, he ditched the Angostura. By 1900, he swapped the syrup for raw sugar and called for a couple of dashes of curaçao or absinthe. All iterations got a lemon twist expressed over the top. Go figure.
3. You Can Make It with Brandy (Thanks, Wisconsin)
The Old Fashioned is a perfect receptacle for Wisconsin’s beloved brandy, a spirit cherished and carried over by the many German immigrants who settled in the state in the late 19th century,” says Wisconsin-born Robert Simonson, author of “The Old-Fashioned: The Story of the World’s First Classic Cocktail with Recipes & Lore.” “These days, I doubt most Wisconsinites think hard about the origins of the Brandy Old Fashioned, where it came from and why they drink so many of them. It would be like questioning heavy snowfall in January. Wisconsin, more than most states, is a great incubator of old drinking styles and traditions. Once they latch onto something, they don’t let go, and they’re not easily swayed by trends, which they rightly eye with skepticism.”
4. Sweet Is a Thing
Wisconsonians so love their Old Fashioneds that there are multiple riffs on the regular. Order it sweet, and you’ll get a gun splash of lemon-lime soda. Order it sour, and you may well get sour mix. Sweet versions also stand out for their extra punch of bitter with the sweet, according to Sara Roahen, a Wisconsin native and former food critic for “Gambit” in that most cocktail-centric of cities, New Orleans. “There’s an Old Fashioned, and then there’s the Brandy Old Fashioned Sweet, a Wisconsin-centric concoction that goes heavy on the Angostura.”
5. The Sugar Makes a Difference
“The argument about higher-proof spirits in cocktails comes down to balance,” says Jackie Zykan, the master taster for Old Forester bourbon and an Old Fashioned devotee. “You don’t want to disguise ingredients; you want everything to be present. With the Old Fashioned, it depends on what you’re using as your sugar source and how much. If I only have one-to-one simple syrup to work with, I don’t mind using a younger bourbon between 80 to 90 proof and tend to go lighter on the sugar increment. If we are at 91-plus proof and the whiskey has some age to it, I prefer a heavier syrup such as two-to-one demerara sugar as the sugar source.”
6. For $1,500, You Can Drink the Most Expensive Old Fashioned Around
At The Watergate Hotel in Washington, D.C., $1,500 will get you its rarefied riff on the Old Fashioned, the Impeachment. It’s made with Pappy Van Winkle 23-year-old and peaches macerated in 1995 Château d’Yquem Sauternes, along with gold-leaf-flecked hand-cut ice. And the $70 crystal Iriana double Old Fashioned glass made by Christofle? You get to keep it.