You searched for: Old Fashioned

The Red Wedding

To learn more, read "Oast with the Most" in our National edition. See the story's additional recipe: More »

Extra-Bloody Blood & Sand

To learn more about this recipe, read "Mixer Match" in our San Francisco edition.

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Old Pal

To learn more, read "The New Classics: Next Wave Negronis" in our National edition. See the rest of the recipes in this story: More »

Nice Legs

To learn more, read "The New Classics: Next Wave Negronis" in our National edition. See the rest of the recipes in this story: More »

Nico

To learn more, read "The New Classics: Next Wave Negronis" in our National edition. See the rest of the recipes in this story: More »

The Sonny

To learn more, read "The Wild Brunch" in our National edition.

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The Zombie (1934 Don the Beachcomber)

To learn more, read "Tiki-pedia" in our National edition.

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The Crumble

To learn more, read "Hooch for the Holidays" in our National edition.

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Clare Island

To learn more, check out our story "Swill & Grace."

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The Clooney

This brunch cocktail is soft like Rosemary, dark and handsome like George. Read more about it in our article, "Morning Glory."

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Johnny Utah

To learn more about this recipe, see our related article, "Mind Your Manners."

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Agave Fairy

To learn more about this recipe, see our related article, "Shake it, Break It." 

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West Bank Spoon Drink

To learn more about this recipe, see our related article, "Pick Your Poison." 

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Honey-Nut Old-Fashioned

The JBird flies again: The reincarnation of this bar (originally located in Midtown) has made some Upper East Side denizens immensely happy. It's easy to see why, with drinks by Jason Littrell and the mindset that bars should be designed for it...

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Pomegranate Old Fashioned

"Pomegranate was over-utilized in the 2000s," says Sepia's Joshua Pearson. He's on a mission to lend a new association to the tart, versatile fruit, far from its Cosmopolitan past. Here, fresh pomegranate seeds macerate in rye for a week, infus...

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Uncle Jesse

If you're drinking a delicious cocktail in Denver, chances are good that Sean Kenyon had something to do with it. He has installed proper liquor programs all over town, and currently hops back and forth between two of the city's hottest spots: ...

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Old Alhambra

Named for a once-debaucherous saloon in the Flatiron neighborhood, the Old Alhambra comes from the "Dark Spirited" section of the Nomad's staggering impressive cocktail list. Reading of Moorish nights spent in libraries among cigars and leather...

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Jesus Malverde

Named for Mexico's Robin Hood-like 18th-century hero-bandit, this smoky mezcal concoction at Bandolero is fittingly bold. Head mixologist Sam Babcock balances the spirit with lively juices, a punch of cilantro and a kick of long-lasting spice. ...

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Palomaesque

The cocktails at Comal may be as much of a draw as chef Matt Gandin's California-Mexican food. And the best of the drinks may be Scott Baird's take on the Paloma. By substituting mezcal for tequila and adding vermouth, Baird turned this breezy ...

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Cider Smash

Broken Shaker is now open permanently after a wildly popular run as a pop-up bar at the Indian Creek Hotel (now Freehand Miami). As ever, the cocktail list by bartenders Elad Zvi and Gabriel Orta is based on fresh and seasonal ingredients. One ...

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Sweet Melissa

Yardbird Southern Table & Bar is known for its selection of bourbons and bourbon cocktails, but the Sweet Melissa, named after the Allman Brothers song, showcases Troy & Sons Moonshine, a white whiskey. Beverage directors Allegra Angelo...

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Ain't That a Daisy

Fiola bar manager Jeff Faile first caught our attention with his unparalleled Negroni menu. But his brightly colored tequila drink caught our eye, too. Those who cannot find hibiscus cordials can use high-quality grenadine or make their own gre...

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Fall in Holland

Stephen Cole's new cocktail at Barrelhouse Flat is a response to those who reach instinctively for whiskey once the temperature drops. Instead of a brown spirit, nutmeg-scented allspice dram and the orange of Licor 43 add sweet spice to malty g...

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La Pacaya

Bartender Chris Hudnall likes to cook. Some of his cocktails require as much time in the kitchen as at the bar. For example, the salubrious Tequila Beets cocktail includes roasted beet juice. La Pacaya plays off the Latin flavors on the food me...

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The Cableknit

With one of the longest, most creative lists in town, Sable is our go-to for a survey of current cocktail trends. What we found on a recent visit: spicy, savory flavors; Tiki-inspired concoctions; and the promise of a winter whiskey wonderland....

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Cooper's Folly

A renovated Travelodge in Boise, Idaho, might seem an unlikely destination for a good libation. But thanks to the efforts of Michael Bowers, the bar at the Modern Hotel is serving drinks on par with those in established drinking capitals. The m...

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Surfer on Acid

We have always liked the idea of the Surfer on Acid. But the reality is often a saccharine trainwreck combining coconut rum and Jägermeister. The nouveau Surfer on Acid served at Tradition retains the spirit of the original but is a drink ...

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Montana Payback

There's an intricate story to each of the cocktail names at this eccentric Philadelphia cocktail den. They are each mementos of American history, lovingly collected on a cross-country road trip by the bar's owner, Lêe, when he first arrive...

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Dogs of Okinawa

Of his penchant for unaged spirits, Yusho bartender Alex Bachman says: "I'm drawn to things that speak to the grain, rather than the barrel." This one highlights whiskey's lighter, brighter side, pairing white dog with acidic, verdant glassmate...

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San Francisco Fizz

A mash-up of a Mai Tai and Pisco Punch, two drinks invented in the Bay Area, Erik Adkins' San Francisco Fizz at Wo Hing General Store is a refreshing tribute to the city. Beverage director for the Slanted Door restaurant group, Adkins added thi...

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In Spades

To learn more about this recipe, see our related article, Primer: Gentian Liqueur.

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Grand Old-Fashioned

To learn more about this recipe, see our related story, Charting the Course.

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Arkadonis

To learn more about this recipe, see our related story, With an Accent

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Sherry O'Cherry

To learn more about this recipe, see our related story, Ch-ch-cherry Bomb!.

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Kona Shake

Try this cocktail recipe made with cold brew coffee.

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Fernet Me Not

To learn more about this recipe, see our related story, Fruit Cup.

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Old Lace

To learn more about this recipe, check out the story, All About Access, in our New York City Edition.

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Old Sevillian

To learn more about this recipe, see our related story, Made in China.

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The Whiskey

To learn more about this recipe, see our related story, One Size Fits All.

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Coffee Liqueur

To learn more about this recipe, see our related story, Cold as Ice.

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The Aperitivo

To learn more about this recipe, see our related story, You So Fino, in our National edition. 

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Racquet Ball

To learn more about this recipe, see our related story, "Major Key."

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Classic Old-Fashioned

Sugar. Bitters. Whiskey. It’s hard to improve on such a pared-down, basic and, yes, delicious cocktail. But Litrell does it through a simple modification of the sweetener. Instead of dissolving sugar with bitters and booze, as many tradit...

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Clandestino Old Fashioned

You can use the vanilla and cinnamon syrups beyond this cocktail. The cinnamon syrup plays well with rum, and we’re partial to the vanilla syrup mixed with whiskey and Coca-Cola.

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Martinez

The origins of this cocktail are blurry, but it has one major claim to fame: It is the cocktail that begat the Martini.

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Piedmont Negroni

Breaking the 1:1:1 balance of a traditional Negroni, this take gives focus to a specialty vermouth called Barolo Chinato, which is made from Italy’s famed Nebbiolo grapes. The nuanced flavors of the fortified wine are on full display.

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Crossing to Calais

This cocktail stays true to the Martinez form, choosing to highlight the spirits chosen rather than the process. Each ingredient is one of the most nuanced in its class, creating a thoughtful, complex drink.

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La Cola Nostra

Coca-Cola’s original formula shared many of the original ingredients and flavors of modern-day bitters and amari. Here, the soda is swapped for a mixture of Averna and pimento dram, and given bubbly body with Champagne.

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Classic 1934 Zombie by Don the Beachcomber

As the title would suggest, this is the original Zombie recipe, developed by Don the Beachcomber in Southern California.

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The Armada

This take uses two ancestors of modern-day gin as its spirituous base: genever, the Dutch liquor from which gin originated, and Old Tom gin, a historic style of gin that is slightly sweetened and briefly aged in barrels.

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North Garden

Typically made with rye whiskey, this take on the Old-Fashioned uses a brown-spirit trifecta: a classic bourbon, a smoky Islay Scotch and high-proof apple brandy.

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Standard Negroni

This bittersweet cocktail has received a surge of attention in the last year, and deservedly so. Like an Americano on steroids, the Negroni captures the heft and heart of an ideal apertivo.

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Tom Collins 1830

Though the original recipe for the Tom Collins has been lost to history, careful research on the part of cocktail historian David Wondrich has led to a close approximation. In addition to the classic ingredients--sugar, lemon, gin and sparkling...

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Autumn Leaves

Homemade cinnamon tincture adds a bold, spice-driven backbone that interacts richly with the drink’s flavor-forward vermouths and liqueurs.

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Modern Manhattan

Consider this an extremist’s Manhattan. Using strongly flavored components like chocolate mole bitters and cask-strength whiskey, the cocktail seems like it might teeter out of balance, but magically, it does not. Instead, the heavy-hitti...

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Pisco Punch

Pisco Punch was born in San Francisco during the Gold Rush era, at a bar called the Bank Exchange. The bar ultimately closed due to Prohibition, and its owner, Duncan Nicol, died before the law was lifted. But the recipe was passed on by his ba...

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Mizuwari

The Japanese have taken a serious liking to the highball in recent years.  Economics is one reason: A small whiskey stretched with water yields more bang for the buck. Also, lower-proof drinks pair well with Japanese cuisine. Perhaps most ...

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The Steady Cocktail

The high-proof, hard-to-find type of Chartreuse that is called for in this Martini variant is worth the hunt. Just three drops of the herbaceous elixir brings out the gin’s botanicals.

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"Three Martini Lunch"

There are three drinks (really, one and half) served as part of this presentation, which is all about trompe l'oeil. Each of the three drinks should look like a classic dry martini, although they are in truth a Martini, a Daiquiri and a Manhatt...

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Tom Collins 1970

In an ode to his childhood, Freeman recreates the Collins with the prepackaged mix that was ubiquitous in the 1970s: “For those of my generation, your first stolen sip of a cocktail may very well have been a Tom Collins,” he says. B...

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Dry Martini (also known as a Fifty-Fifty)

The Martini is one of the best-known cocktails in the American repertoire, and has begat ample derivatives--some good, some bad (ahem, Appletini). Here, a purist’s version that is bone-dry and true to form. 

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Big Apple

Playing on another hallmark of the drink’s namesake, Altier steers the Manhattan toward the apple orchard. A gelatin-enriched garnish beautifully bridges the classic and the contemporary.

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The ScRaTcH GiN & ToNiC

In a move toward the contemporary, this version of the minimalist cocktail returns to its roots. Every ingredient is made “from scratch,” including the gin. Vodka is infused with botanicals by way of low-temperature cooking (sou...

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Mai Tai #2

By using two different types of rum, Brow approximates the original rum used in Trader Vic’s recipe, a 17-year-old import from Wray & Nephew that is no longer available. This cocktail, with the additional citrus juices, has a sweeter ...

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Turf War

To learn more about this recipe, see our related story, 'Vit Girl".

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THE LION'S DEN

To learn more about this recipe, see our related story, Bar Necessities, in our National edition.

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Franklin Street Julep

To learn more about this recipe, see our story, "A Bathtub's Worth".

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Sailor's Ale

To learn more about this recipe, see our related story, "Beyond Breakfast". 

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Prince of Donegal

To learn more about this recipe, see our related story, Reaction Rate, in our National edition. 

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Great King

Make Great King from Kenneth McCoy

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Old-Fashioned

To learn more about this recipe, see our related story, "Stain Removal".

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Full House

Make this bitter cocktail from a top Chicago mixologist.

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Old Tom Trago

This recipe hinges on damiana, a flavorful Mexican herb.

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Cold River Gin Toddy

Cold River Gin Toddy, adapted from Maine Distillerie

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Restraining Order

Restraining Order, adapted from Boozehound by Jason Wilson

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Border Storm

Border Storm, adapted from Anvil Bar & Refuge

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American Aperitif

American Aperitif adapted from Owen Westman, Rickhouse, San Francisco

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Jeff Hollinger's Nameless Pre-Opening Nightcap

Jeff Hollinger's Nameless Pre-Opening Nightcap, from Jeff Hollinger

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American Aperitif

American Aperitif adapted from Owen Westman, Rickhouse, San Francisco

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Click Click Clack Cocktail

Click Click Clack Cocktail, adapted from Adam Bernbach

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Flying Grandma

Flying Grandma adapted from Mr. Boston Holiday Cocktails

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Flying Grandma

Flying Grandma from Mr. Boston Holiday Cocktails

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John Daly

John Daly adapted from Brooke Arthur

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Fumo e Fuoco

Fumo e Fuoco, adapted from Michael Shearin

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Whiskey Barrel Punch

Whiskey Barrel Punch from Marcus Tello

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The Seelbach

A bourbon and Champagne cocktail from the Tasting Table Test Kitchen

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