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The Old Fashioned

The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail

Albert W. A. Schmid
Foreword by John Peter Laloganes
Copyright Date: 2013
Pages: 128
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  • Book Info
    The Old Fashioned
    Book Description:

    American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in any bartender's repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity.

    In The Old Fashioned, Gourmand Award--winning author Albert W. A. Schmid profiles the many people and places that have contributed to the drink's legend since its origin. This satisfying book explores the history of the Old Fashioned through its ingredients and accessories -- a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish -- and details the cocktail's surprising influence on the Waldorf-Astoria Hotel and the Broadway musical scene, as well as its curious connection to the SAT college entrance examination. Schmid also considers the impact of various bourbons on the taste of the drink and reviews the timeless debate about whether to muddle.

    This spirited guide is an entertaining and refreshing read, featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation. Perfect for anyone with a passion for mixology or bourbon, The Old Fashioned is a cocktail book for all seasons.

    eISBN: 978-0-8131-4175-6
    Subjects: Sociology, History

Table of Contents

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  1. Front Matter
    (pp. I-VIII)
  2. Table of Contents
    (pp. IX-X)
  3. Foreword
    (pp. XI-XIV)
    John Peter Laloganes

    In the current era, there is profound interest in and excitement about the cocktail. The bartender and mixologist are elevating alchemy to new levels of prestige by applying ingenuity and passion to their craft. Professionals and enthusiasts alike are invigorating the beverage industry with a renewed emphasis on the classics, representing a more simple time. The average American is consuming better-quality drinks nowadays, and in locations that are more accessible than ever before.

    The Old Fashioned: An Essential Guide to the Original Whiskey Cocktailis a must–read book for all those who find pleasure as an epicurean. Albert W....

  4. Preface
    (pp. XV-2)
    Albert W. A. Schmid
  5. 1 The Old Fashioned Whiskey Cocktail
    (pp. 3-30)

    The Old Fashioned Whiskey Cocktail—the Old Fashioned, for short¹ (and sometimes referred to as the Stubby Collins)²—is a classic American cocktail.³ Although some say it is an adaptation from another cocktail—perhaps the Whiskey Cobbler or the Whiskey Cocktail⁴—others argue that it is the original cocktail.⁵ The Old Fashioned has been described as “a truly magnificent cocktail,”⁶ “the only cocktail really to rival the martini,”⁷ and “one of the immortals: strong, square-jawed, with just enough civilization to keep you from hollerin’ like a mountain–jack.”⁸ That’s not bad for a drink that most sources say originated in...

  6. 2 Places, People, and Things
    (pp. 31-38)

    The Pendennis Club is a private social club in Louisville, Kentucky, that opened in 1881. It moved to its current location in 1928 (during Prohibition) and is now on the National Historical Register. Old Forester bottles a seven-year-old private-label bourbon for the Pendennis Club. When someone at the club orders an Old Fashioned without specifying a whiskey preference, Old Forester is the well (default) whiskey. The club currently has 735 members. Even though it is club policy not to disclose the names of members, former club president Bill Wobee says the list reads like a who’s who of the bourbon...

  7. 3 Recipes
    (pp. 39-76)

    Here are some tips for making the perfect authentic Old Fashioned Whiskey Cocktail:

    1. Make each drink individually.

    2. Use an Old Fashioned glass.

    3. Use a teaspoon of castor sugar or a sugar cube (or simple syrup).

    4. Use just a little hot water.

    5. Use Angostura bitters, and muddle the sugar water and bitters until well blended.

    6. Don’t muddle the fruit; use it only as a garnish.

    7. Use bourbon (high proof).

    8. Cut a large strip of orange peel, and twist it over the glass.

    9. Use as few ice cubes as possible.Sir Kingsley Amis,...

  8. Acknowledgments
    (pp. 77-80)
  9. Notes
    (pp. 81-86)
  10. Bibliography
    (pp. 87-92)
  11. Index
    (pp. 93-104)