The call: Make it spirit-forward and simple: a good 100-proof bourbon or rye, rich demerara syrup, Angostura bitters, a big cube, and expressed orange oil.

Recipe — one excellent Old Fashioned

• 2 oz bourbon or rye (100 proof is ideal)
• ¼ oz rich demerara syrup (2:1 sugar-to-water)
• 2–3 dashes Angostura bitters
• Optional: 1 dash orange bitters
• Orange peel
• One large clear ice cube

Method

1. Add whiskey, syrup, and bitters to a mixing glass with ice.
2. Stir gently for about 20–30 seconds—cold and slightly diluted, never shaken.
3. Strain over one large cube in a rocks glass.
4. Cut a wide orange peel, twist it over the drink to spray the oils, rub the rim, and drop it in.

The details that matter

• Use a whiskey you’d happily sip neat; this drink has nowhere for rough liquor to hide.
• Demerara syrup adds caramel/molasses depth; plain simple syrup works but tastes thinner.
• Don’t muddle fruit or add soda—keep it clean and silky.
• If it tastes hot, stir it a little longer; if it tastes too sweet, reduce syrup to a bar spoon next time.

Runners-up

• Use rye instead if you want peppery, drier spice.
• Use bourbon instead if you want rounder vanilla/caramel.
• Add a good cocktail cherry only if you want a richer, slightly sweeter finish.

What flips this: If your whiskey is below about 90 proof, use less dilution—stir briefly and keep the syrup restrained.

👉 Do you prefer your Old Fashioned sweeter and smooth, or drier and rye-spicy?