Cocktails · Whiskey & Bourbon
How to make a perfect old fashioned: the classic bourbon or rye recipe, plus maple, Wisconsin brandy, rum, and coffee variations, each with a zero-proof version that's still stirred and spirit-forward.
The old fashioned is the original cocktail: spirit, sugar, bitters, and a little water from the ice. It’s four ingredients, which means every one matters. This guide gives you the classic old fashioned recipe with exact measurements, four variations worth knowing, and a zero-proof twin for each that’s still stirred, spirit-forward, and served over a big cube. Tap 🌿 Mocktails at the top to switch every card.
Two ounces of bourbon or rye, a quarter ounce of rich demerara syrup, and two dashes of aromatic bitters, stirred with ice until very cold and strained over one large cube. Finish with an orange twist.
The bitters are the seasoning, like salt and pepper. Two dashes is the classic; add a dash of orange bitters for a brighter drink.
Stir for 20–30 seconds, and don’t shake. You want it silky, clear, and diluted by about a fifth. Then express a peel the orange peel over the top.
Cocktail recipeZero-proof recipe
Bourbon or rye, rich syrup, bitters, and an orange twist.
Garnish: Expressed orange peel (and a cherry, if you like)
Garnish: Expressed orange peel (and a cherry, if you like)
How the swap works: Strong black tea has whiskey's tannic grip, a little smoky lapsang souchong suggests the barrel char, and salt gives the round body alcohol normally provides. A non-alcoholic whiskey alternative works here too (up to 0.5% ABV).
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
Swap the sugar for real maple syrup and bourbon’s caramel notes get deeper and more autumnal. Use a quarter ounce; maple is sweeter than it tastes.
Cocktail recipeZero-proof recipe
Bourbon sweetened with real maple syrup.
Garnish: Orange peel, cinnamon stick
Garnish: Orange peel, cinnamon stick
How the swap works: Maple and black tea are a natural pair; the tea's tannin gives the drink structure, so it sips like a stirred cocktail.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
In Wisconsin’s supper clubs, the old fashioned is made with brandy, muddled orange and cherry, and a top of lemon-lime soda. It’s sweeter and fizzier, and a proud regional classic. Order it “sour” and they’ll top it with grapefruit soda or soda water instead.
Here the muddling happens right in the serving glass.
Cocktail recipeZero-proof recipe
Wisconsin-style: muddled orange and cherry, brandy, and a soda top.
Garnish: Orange slice and two cherries on a pick
Garnish: Orange slice and two cherries on a pick
How the swap works: The muddled fruit and soda already do most of the work; tea adds brandy's warmth and body, and extra alcohol-free bitters keep it grown-up.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
Aged dark rum brings toffee, banana, and baking spice, and it makes a gorgeous old fashioned. A dash of orange bitters brightens it.
Cocktail recipeZero-proof recipe
Aged rum, rich syrup, bitters, and a cinnamon twist.
Garnish: Orange peel, cinnamon stick
Garnish: Orange peel, cinnamon stick
How the swap works: Demerara's molasses notes plus a spoon of cinnamon syrup echo aged rum's toffee and baking spice.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
A nightcap with an espresso chaser built in. A barspoon of coffee liqueur and a little rich syrup meet bourbon and bitters, finished with three coffee beans.
Cocktail recipeZero-proof recipe
Bourbon, a splash of coffee liqueur, and chocolate-orange bitters.
Garnish: Orange peel, three coffee beans
Garnish: Orange peel, three coffee beans
How the swap works: Half cold brew, half black tea gives both the coffee note and a whiskey-like tannic structure.
Enjoy responsibly, of legal drinking age only ·Zero-proof twin ·
An old fashioned is almost all spirit, so it’s the hardest drink to make zero-proof. The trick is to rebuild what whiskey actually does. Strong black tea gives tannin and grip, a little smoky lapsang souchong suggests the charred barrel, and a pinch of salt gives weight on the tongue. Stir it and serve it exactly like the original.
One large, clear cube melts slowly, so the drink stays cold without going watery. Silicone 2-inch cube molds are cheap; for clearer ice, freeze water in a small insulated cooler with the lid off and cut it into blocks.
Hosting? Batch old fashioneds in a bottle with the dilution water already added and keep them in the freezer. The card’s Pitcher · 8 button does the math.
Explore more: classic cocktails, simple and rich syrups, and the smoky Oaxaca old fashioned.
Saving this for your next project?
Pin it, so it's there when you pick up your hook.
Whiskey (bourbon or rye), a little sugar, aromatic bitters, and an orange twist, stirred with ice and served over a large cube. Muddled fruit and soda are a later, sweeter style, like Wisconsin's.
Both are classic. Bourbon makes a rounder, sweeter, vanilla-forward drink; rye is spicier and drier. Choose one around 45–50% ABV so it stands up to the dilution.
Syrup is faster and mixes evenly. We use ¼ oz of rich 2:1 demerara syrup, which equals about one sugar cube. If you like the ritual, muddle a sugar cube with the bitters and a splash of water first.
How to make rich demerara syrup →A dark, brandied cocktail cherry is a lovely optional garnish. Skip the bright red maraschino kind; it's candy-sweet and dyed.
Yes, and they're one of the best drinks to batch. Tap Pitcher · 8 on the card: it shows the whiskey, syrup, and bitters scaled up, plus the water to add for dilution. Store the bottle in the freezer and pour over a big cube.
The batch cocktail guide →
Wine & BubblesCocktails
Six prosecco and champagne cocktails anyone can make: the Aperol spritz, limoncello spritz, Bellini, Sgroppino, Kir Royale, and the classic champagne cocktail, each with a sparkling zero-proof twin.
VodkaCocktails
The six vodka cocktails worth mastering: Moscow mule, cosmopolitan, lemon drop, sea breeze, passion fruit martini, and salty dog, with balanced specs and a zero-proof twin for each.
ClassicsBar Basics
Six classic cocktails with standard, balanced specs: the dry martini, Manhattan, whiskey sour, sidecar, mai tai, and Boulevardier, plus a zero-proof version of each that respects the original.
