G Martin 87 said:

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scd88 said:

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I just made this with a minor adjustment on the simple syrup.

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Do tell, feedback always welcome!

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OK this one is good. 2 oz 10 year Eagle Rare bourbon, 1/2 tsp simple syrup, 3 shakes black walnut bitters. A Luxardo cherry with a little juice and citrus twist with an orange peel.

Martin Cash said:

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Never could understand ruining good bourbon by putting sugar or syrup in it.

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Not everything was created for you.

Happy to help.

Martin Cash said:

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Never could understand ruining good bourbon by putting sugar or syrup in it.

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It's not like I mixed it with a Diet Coke. Lol.

HTownAg98 said:

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The only other rule I'd add is don't use and expensive booze for this. All the nuance gets washed out in the sugar and bitters.

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That has not been our experience. We find large differences using different bourbons, and generally better bourbon makes a better Old Fashioned.

For instance, Woodford double oaked is really good, unless you smoke the drink, then it's just too much. Makers Mark 46 is our go to, but we've tried several others and the differences are always noticeable.

There's just so many variations, that's part of the fun of it. Angostura bitters sure, but there's many types of bitters, we've used cherry, orange, or black walnut in addition to Angostura. I'm not sure I ever make one the exact same way twice.

One small thing is we use heavy crystal and freeze the glass, in addition to the large ice cube.

cecil77 said:

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HTownAg98 said:

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The only other rule I'd add is don't use and expensive booze for this. All the nuance gets washed out in the sugar and bitters.

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That has not been our experience. We find large differences using different bourbons, and generally better bourbon makes a better Old Fashioned.

For instance, Woodford double oaked is really good, unless you smoke the drink, then it's just too much. Makers Mark 46 is our go to, but we've tried several others and the differences are always noticeable.

There's just so many variations, that's part of the fun of it. Angostura bitters sure, but there's many types of bitters, we've used cherry, orange in addition to Angostura. I'm not sure I ever make one the exact same way twice.

One small thing is we use heavy crystal and freeze the glass, in addition to the large ice cube.

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Completely agree with all of this. My go-to is Buffalo Trace, but I won't hesitate to use Eagle Rare 10, Woodford, or Longbranch for a change of pace. The bourbon is just the starting point, the canvas of a great OF made to fit your personal preference.