Old Fashioned Recipe UK: A Classic Whisky Cocktail

An Old Fashioned is a spirit-forward cocktail made with whisky, bitters, a little sugar and orange, served over ice in a short glass. This UK-friendly recipe keeps the method simple and balanced, with options for bourbon, rye or Scotch depending on the flavour you prefer.

Ingredients

2 fl oz (60 ml) bourbon or rye whisky
1 sugar cube (about 4 g) or 1 teaspoon (4 g) superfine or caster sugar
2 dashes aromatic bitters (about 1 ml)
1 teaspoon (5 ml) cold water
1 large ice cube, about 1½–2 inches (4–5 cm) across, or 4–5 smaller ice cubes (about 3½ oz/100 g)
1 strip orange peel, about 2 inches (5 cm) long, cut from 1 orange
1 cocktail cherry, optional

Use a rocks glass, also called an Old Fashioned glass, and a bar spoon or teaspoon for stirring. The water helps dissolve the sugar and starts the dilution that softens the whisky; it is not a substitute for enough stirring. Aromatic bitters are widely available in the UK. If you cannot find them, orange bitters can be used, though the drink will have a brighter, more citrus-led aroma and less of the familiar spice.

Instructions

Prepare the glass. Choose a sturdy rocks glass with room for the drink and ice. If you like a colder serve, chill the empty glass in the freezer for a few minutes while you gather the ingredients. This is optional; it does not change the method or require extra chilling time for the recipe.
Combine the sugar, bitters and water. Put the sugar cube or caster sugar in the glass, add the bitters and 1 teaspoon (5 ml) water. Stir for about 20–30 seconds, pressing a sugar cube gently against the inside of the glass with the back of the spoon until it is mostly dissolved. If using caster sugar, stir until the mixture looks syrupy and you can no longer feel dry grains at the bottom.
Add the whisky. Measure in 2 fl oz (60 ml) bourbon or rye. Stir briefly to combine the whisky with the sweetened bitters. Do not shake the drink: shaking adds air and can make a spirit-forward cocktail cloudy and frothy, while stirring gives it a clear, smooth texture.
Add ice and stir. Add the large ice cube, or the smaller cubes if that is what you have. Stir steadily for about 20–30 seconds, moving the spoon around the inside of the glass rather than clattering it against the ice. The drink should become cold and slightly diluted. With one large cube it will usually dilute more slowly at the table; smaller cubes chill quickly but melt faster.
Finish with orange. Hold the orange peel over the glass with the coloured side facing down. Pinch or twist it once over the surface to release its fragrant oils, then rub the peel around the rim and drop it into the drink. Use only the coloured zest, not a thick piece of white pith, which can taste bitter.
Garnish and serve. Add a cocktail cherry if you enjoy one, then serve straight away with a small spoon or cocktail pick. The cherry is optional and should not make the drink taste like a sweet fruit cocktail; the whisky, bitters and orange should remain the main flavours.

Tips

Choose whisky to suit your taste. Bourbon tends to give a rounder, sweeter drink with vanilla and caramel notes. Rye is often drier and spicier, so it works well if you prefer a sharper finish. A Scotch whisky can also be used, but its flavour varies widely: a lighter blended Scotch keeps the drink approachable, while a strongly smoky whisky will make the smoke a defining feature.
Dissolve the sugar before adding ice. Sugar does not dissolve easily in cold spirits. Stirring it first with bitters and a small measure of water prevents a gritty layer at the bottom. If the sugar cube is stubborn, add another teaspoon (5 ml) water and continue stirring rather than crushing it aggressively.
Adjust sweetness in small increments. Start with one cube or one level teaspoon of sugar. If you prefer a sweeter drink, add a little more next time; if you prefer it drier, reduce the sugar slightly. Avoid adding a large amount of sugar at once, because it can cover the whisky and make the cocktail heavy.
Use fresh, firm ice and a fresh peel. Ice that has been sitting out or has absorbed freezer odours can affect the flavour. A large cube is convenient but not essential. Cut the peel just before serving and avoid squeezing the whole orange into the drink, which would turn this into a citrus-heavy variation.

Serving Suggestions

Serve the cocktail in a short rocks glass, preferably over one large cube if you have one. The broad glass leaves space for the orange aroma to rise as you bring it to your nose, and the single cube keeps the presentation simple. A large cube is not required for a good result: regular freezer ice works well as long as you stir until the drink is properly chilled.

An Old Fashioned is strong and is usually enjoyed slowly as a before-dinner drink or alongside a small savoury bite. Try it with salted nuts, mature cheddar, dark chocolate or a simple cheese biscuit. Keep the accompanying food modest in flavour so that it does not overwhelm the whisky. This drink is for adults of legal drinking age; drink responsibly.

Variations

Scotch Old Fashioned: Replace the bourbon or rye with 2 fl oz (60 ml) Scotch whisky. A mellow, lightly fruity Scotch keeps the bitters and orange in balance. If using a heavily peated Scotch, begin with a small sip before adding extra bitters or sugar; its smoky character can quickly dominate the glass.

Maple version: Replace the sugar cube and water with 1 teaspoon (5 ml) maple syrup. Stir it with the bitters and whisky until combined, then add ice. Maple syrup dissolves readily and gives the cocktail a gentle maple note, so use a small amount at first and increase it only if you want a sweeter drink.

Brown-sugar version: Use 1 teaspoon (4 g) soft brown sugar instead of caster sugar. It brings a mild molasses flavour and a slightly deeper sweetness. Because brown sugar can take longer to dissolve, mix it thoroughly with the bitters and water before adding the whisky and ice.

Orange-bitters version: Replace the aromatic bitters with 2 dashes (about 1 ml) orange bitters for a more pronounced citrus aroma. You can still use the orange peel, but keep it as a garnish rather than adding juice. The result is lighter and more orange-led than the standard version.

Simple syrup option: If you regularly make cocktails, use 1 teaspoon (5 ml) simple syrup in place of the sugar and water. It blends quickly and avoids undissolved grains. Since syrup sweetness varies by recipe and brand, taste the drink before adding more; the aim is to support the whisky, not turn the glass into a sweetened spirit.

Storage and Reheating

An Old Fashioned is best made and served immediately. Once it sits over ice, it continues to dilute, so a glass left for an hour or two will taste noticeably weaker and less aromatic. Do not try to save a partly finished drink in the glass; discard it when you are done, especially if the ice has melted and the garnish has been sitting in it.

For a small batch, combine the whisky, bitters, sugar or syrup and measured water in a clean, covered bottle, then refrigerate and use within 24 hours for the best flavour. Do not add ice or orange peel to the bottle. Pour one serving over fresh ice and garnish each glass just before serving. Reheating is not appropriate for this cocktail.

Frequently Asked Questions

Is an Old Fashioned made with bourbon or whisky?

Bourbon is whisky, and it is a common choice for an Old Fashioned. Rye whisky is another traditional-feeling option with a drier, spicier character. In the UK, the name whisky is also used for Scotch, which can be substituted if you want a distinctly maltier or smokier drink. The recipe works with all three, but each changes the flavour.

Can I make an Old Fashioned without a sugar cube?

Yes. Use 1 level teaspoon (4 g) caster sugar, as in this recipe, and stir it thoroughly with the bitters and water before adding the whisky. You can also use 1 teaspoon (5 ml) simple syrup, which dissolves immediately. Avoid using a heaped spoonful without tasting, because too much sweetener can mask the whisky.

Should an Old Fashioned be stirred or shaken?

Stir it. The drink contains spirits and bitters rather than ingredients that need vigorous mixing, so stirring chills and dilutes it while keeping the texture clear. Stir for about 20–30 seconds with ice. Shaking can make it cloudy, add unnecessary air and break the ice into small pieces that melt quickly.

What can I use instead of aromatic bitters?

Orange bitters are the most practical alternative and are sold by many UK shops that stock cocktail ingredients. Use the same 2 dashes (about 1 ml), then taste before adding more. Orange bitters make the drink more citrus-forward and less warmly spiced. If you have no bitters at all, the cocktail will lack an important layer of flavour; simply adding more whisky or orange peel will not fully replace them.

Why is my Old Fashioned too sweet or gritty?

If it is too sweet, reduce the sugar next time or choose a drier rye whisky. If it feels gritty, the sugar did not dissolve before the ice was added. Stir the sugar with bitters and water first, and give a sugar cube a gentle press against the glass. Simple syrup is a useful alternative when you want the sweetness to blend in quickly.

Can I make Old Fashioneds ahead for guests?

You can pre-mix the measured whisky, bitters and sweetener, but leave out the ice and orange peel. Refrigerate the covered mixture and use it within 24 hours for the freshest flavour. At serving time, pour a single portion over fresh ice, stir briefly to chill, and add a newly cut orange peel. Making each drink this way keeps its dilution and garnish under control.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).