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This Fleming’s Old Fashioned recipe delivers the whiskey-infused classic that defined cocktail culture—where bourbon, bitters, and sugar create a bittersweet harmony. The key lies in precise measurements and the right technique, transforming simple ingredients into a drink that feels both timeless and refined.
I’ve perfected this method after years of experimentation, ensuring every sip balances richness with complexity.
The foundation starts with high-quality bourbon—never cut corners here—and a proper sugar cube that dissolves perfectly without over-sweetening. A few dashes of Angostura bitters add depth, while an orange peel garnish elevates the presentation.
This isn’t just a drink; it’s an experience that begins with the first stir and ends with the lingering aroma of citrus and oak.
What makes this recipe stand out is the attention to detail: the exact 1:1 sugar-to-bourbon ratio, the slow stirring to chill without dilution, and the final garnish that releases aromatic oils.
The result is a glass of liquid sophistication—smooth, balanced, and impossible to resist. Whether you’re hosting a dinner party or enjoying a quiet evening, this classic never disappoints.
For those who love customization, variations like adding a cherry or experimenting with different bitters open endless possibilities. But the core remains: simplicity done right. Let’s craft the perfect Old Fashioned together—where tradition meets precision.
Ingredients for fleming's old fashioned
High-quality bourbon and precise bitters create this timeless whiskey classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Bourbon Whiskey 🥃 | 2 oz | High-quality, 90-proof minimum |
| Granulated Sugar 🍚 | 1 tbsp | Fine grain preferred for dissolution |
| Sugar Cubes 🍬 | 1 whole | For traditional preparation |
| Angostura Bitters 💧 | 2 dashes | Replace with 0.5 tsp if needed |
| Orange Peel 🍊 | 1 whole | Fresh, aromatic variety preferred |
| Lemon Twist 🍋 | 1 whole | For garnish, optional |
| Ice Cubes ❄️ | 4 whole | Large, clear ice preferred |
| Water 💧 | 1 tbsp | For dilution if needed |
| Maraschino Cherries 🍒 | 2 whole | For garnish, optional |
| Club Soda 🥤 | ½ oz | For optional dilution |
The bourbon selection is non-negotiable—Woodford Reserve or Maker’s Mark deliver consistent quality, while Buffalo Trace offers a slightly bolder profile. For bitters, Angostura remains the gold standard, though Reyka or Fee Brothers provide excellent alternatives. Sugar cubes dissolve more elegantly than granulated, but if unavailable, packed brown sugar works in a pinch. The orange peel should be freshly expressed—rubbing it against the glass rim releases aromatic oils that elevate the drink. For sourcing, specialty liquor stores often carry premium bourbons at better prices than grocery chains.
No Angostura bitters? Peychaud’s or aromatic bitters work well, though the flavor profile will differ slightly. Substituting granulated sugar for cubes requires a fine-mesh strainer to prevent graininess. For a non-alcoholic version, replace bourbon with equal parts apple cider and ginger beer. The ice matters too—large, clear cubes melt slower and dilute less. If you prefer a smoother texture, add a splash of club soda before serving. Always use fresh citrus for garnishes; pre-cut peels lose their potency quickly.
Bourbon and bitters keep indefinitely in a cool, dark place. Once opened, reseal the bottle tightly to preserve flavor. Sugar cubes last 6-12 months in an airtight container. For efficiency, pre-portion bitters into small containers—2 dashes per serving—to avoid spills. The drink improves as it rests; stir gently before serving to reintegrate any separated oils. Garnishes should be added immediately before drinking to maximize aroma impact.
Why You'll Love This Recipe
- I’ll be real: this recipe costs pennies per serving. A bottle of good bourbon stretches forever, and the other ingredients? You’re talking maybe $5 total. That’s a drink that tastes like it belongs in a speakeasy, not your grocery budget. Plus, the leftovers? They age beautifully—just add a splash of water to dilute if they get too strong.
- Three-Ingredient Core: I swear by this recipe because it’s actually just four real things—bourbon, sugar, bitters, and orange peel. No fancy syrups, no muddled fruit, no guessing. The sugar cubes dissolve cleanly, the bitters cut through the sweetness just right, and that orange peel? It’s the secret that makes it taste like a cocktail, not just a drink.
- Sip-Worthy Depth: Here’s what sold me—the balance. The bourbon’s caramel notes meet the bitters’ spice, while the orange peel adds this bright, citrusy lift that keeps it from tasting flat. It’s not just a drink; it’s a moment—smooth enough for sipping, bold enough to stand up to conversation.
- Weeknight or Weekend: Between us, this is my go-to for when I’m hosting but don’t want to fuss. Serve it in a rocks glass with ice, and suddenly you’ve got a cocktail that feels special without the effort. (Yes, even on a Tuesday night.) The sugar cubes make it easy to batch-make ahead—just store the dry ingredients separately and mix as needed.
Step-by-step instructions for fleming's Old Fashioned recipe
A perfect Old Fashioned requires precision and patience—here's how to craft a whiskey-infused classic with flawless bittersweet harmony.
Prepare the Sugar Cube and Whiskey Base
Place the whole sugar cube in a rocks glass and saturate it thoroughly with the 2 oz bourbon whiskey. Let it sit for 10-15 seconds—this allows the whiskey to begin dissolving the sugar while infusing subtle caramel notes. I always use a high-quality bourbon here; the better the whiskey, the more nuanced the final product.
While the sugar cube absorbs the whiskey, hold the orange peel over the glass and express its oils by gently pressing and twisting. This releases aromatic compounds that will elevate the drink's complexity. Discard the peel after expression—we're only using it for its citrus essence, not its physical presence in the cocktail.
Add Bitters and Dilution
Add the 2 dashes Angostura bitters directly to the whiskey-soaked sugar cube. The bitters will begin to dissolve immediately, creating a syrupy base that carries deep herbal and spice notes. Stir gently with a bar spoon for 15 seconds to ensure complete integration—this prevents bitterness from settling at the bottom.
Add the 1 tbsp water next, which helps dissolve the remaining sugar while providing subtle dilution. The water also creates the perfect balance between the whiskey's strength and the bitters' intensity. Stir again for another 10 seconds until the sugar cube is fully dissolved and the mixture appears homogenous.
Add Ice and Garnish
Add the 4 whole ice cubes to the glass, using large, clear cubes that won't dilute too quickly. This preserves the drink's integrity while allowing for proper dilution as the ice melts. I always use clear ice for presentation—it looks more elegant and doesn't cloud the drink as opaque ice would.
Garnish with the lemon twist by expressing its oils over the drink (as you did with the orange peel) and then resting it along the rim. The lemon twist adds a bright citrus contrast to the whiskey's richness without overpowering the bittersweet balance. The maraschino cherries are purely decorative at this stage—add them after serving.
Optional Club Soda Finishing
For a slightly lighter finish, add the 0.5 oz club soda now. Pour it gently over a bar spoon to create a gentle effervescence that refreshes the palate. This step is optional but recommended if you prefer a touch of crispness to cut through the whiskey's richness. Stir lightly once more to integrate the soda without disturbing the ice.
Let the drink sit for 30 seconds before serving to allow the flavors to meld. The club soda will dissipate slightly, leaving just enough fizz to enhance the experience. Garnish with the 2 whole maraschino cherries and serve immediately in the rocks glass.
Pro Tips For Making Fleming'S Old Fashioned
- Stir Like a Pro: Fleming’s recipe relies on that perfect sugar syrup, and stirring matters more than you’d think. Use a spoon to constantly swirl the mix over medium-high heat—don’t just let it simmer passively. I learned this the hard way when I walked away for "just a minute" and ended up with grainy sugar at the bottom. Keep it moving until the syrup’s smooth and glossy.
- Peel Thin, Peel Fresh: Skip the pre-peeled or dried orange peels—nothing beats a thin strip from a just-peeled orange, cut into matchsticks. Thick peels add bitterness, and old/dried ones turn the drink into a chewy mess. Do this right before stirring into the drink so the oils stay vibrant. (Yes, even if you’re impatient like me.)
- Measure Bitters Precisely: That tiny Angostura bottle is a liar—don’t eyeball the drops. Use a clean 1/8 teaspoon measure (or a dropper) for the 2 dashes called for. Too much turns your Old Fashioned into a medicinal punch; too little makes it taste like bourbon and regret. I keep a dedicated bitters spoon in my bar kit to avoid cross-contamination.
- Chill the Glass First: Fleming’s recipe calls for a chilled glass, but don’t just rinse it under cold water—fill it with ice for 30 seconds before dumping it out. This ensures your drink stays properly cold longer and prevents the bourbon from sweating when you pour. Pro move: Keep an empty glass in the freezer for 5 minutes before use. (Your future self will notice the difference.)
Regional styles of this dish
Kentucky Tradition
The Old Fashioned originated in Louisville, Kentucky, where bourbon production thrives. This version pays homage to the state's whiskey heritage by using Kentucky Straight Bourbon—look for brands like Buffalo Trace or Wild Turkey 101.
The original recipe from the late 1800s called for malted barley whiskey (like rye), but bourbon's sweet caramel notes became the signature. I always recommend Buffalo Trace for its balanced vanilla and oak flavors that shine in this classic. 🥃
New Orleans Twist
In New Orleans, the drink evolved with Peychaud’s bitters instead of Angostura, creating a sweeter, more herbal profile. For this variation, replace Angostura with 2 dashes Peychaud’s and add ½ tsp absinthe rinse to the glass before pouring.
The absinthe adds a subtle anise note that complements the city’s love of bold flavors. Garnish with a brandied cherry instead of lemon twist for authenticity. 🍒
Canadian Whiskey Adaptation
Up north, Canadian whisky (not whiskey) dominates, offering a smoother, lighter base. Use Crown Royal or Canadian Club and reduce the sugar to ½ tbsp—Canadian whisky’s natural sweetness requires less. Add 1 dash of maple syrup for depth, and garnish with a sprig of rosemary for a woodsy aroma.
This version is perfect for colder climates where bourbon’s richness feels too heavy. 🌲
Modern Fusion Version
For a contemporary take, swap bourbon for mezcal (like Del Maguey Vida) and use agave syrup instead of sugar. Add 1 dash of chocolate bitters for a smoky-sweet contrast.
Garnish with a flamed orange peel for drama. This version keeps the Old Fashioned’s spirit but reimagines it with global influences. Perfect for adventurous drinkers! 🔥
Southern Charcoal Finish
In the American South, some bartenders add a charcoal filter to the bourbon for 10 minutes before mixing, removing impurities and adding a subtle smoky note. Use Woodford Reserve and steep the whiskey in a chemex with activated charcoal.
This technique enhances the drink’s clarity and depth, making it a showstopper for whiskey enthusiasts. 🌟
Non-Alcoholic Mocktail
For a booze-free version, mix 2 oz apple cider with 1 oz ginger beer, ½ tbsp honey, and 2 dashes Angostura bitters. Stir with ice and garnish with an orange peel.
The ginger’s spice mimics whiskey’s warmth, while the honey replaces bourbon’s sweetness. Serve in a chilled rocks glass for a refreshing alternative. 🍎
Nutrition facts
Frequently asked questions
What’s the best bourbon for a Fleming-style Old Fashioned?
For this recipe, I recommend Buffalo Trace or Maker’s Mark—both deliver rich caramel and vanilla notes that complement the bitters. Avoid cheaper bourbons with artificial flavors, as they’ll overpower the drink’s balance.
Can I make this without sugar cubes?
Yes! Use 1 tbsp packed brown sugar instead, but dissolve it first in 1 tsp warm water. Stir until smooth before adding to the whiskey. The texture won’t be identical, but the flavor stays true. For a smoother result, strain through a fine-mesh sieve.
Why do some recipes use water instead of soda?
Water is traditional—it dissolves sugar better and highlights the whiskey’s natural flavors. Club soda adds fizz but can dilute the drink faster. For a classic approach, stick with water; for a lighter sip, use 0.5 oz soda. Just stir gently to preserve the ice.
How do I fix an Old Fashioned that tastes too bitter?
Too much bitters? Add a tiny pinch of sugar (or a splash of water) to balance it. If the whiskey is overpowering, stir in 1 tsp honey*. For a quick fix, express more citrus oils over the drink to brighten the palate. Always taste as you go!
Can I pre-mix Old Fashioned ingredients?
No—pre-mixing ruins the experience! The sugar cube and bitters need to dissolve fresh in the glass. However, you can pre-measure dry ingredients (sugar, bitters) in a small container for convenience. The whiskey should always be added last to preserve its aroma.