The Origin of the Old Fashioned Glass

The name of the Old Fashioned glass (and its cocktail) actually comes from a “return to tradition” rebellion in the 19th century. The story is about people longing for simplicity in the modernizing world of drinks.

Here is the origin of this name and the glass:

1. When the Definition of Cocktail Changed
   In the early 1800s, the word “cocktail” referred to a very simple recipe: Spirit (usually whiskey), sugar, water, and bitter (bitter aromatic drops). However, over time, bartenders began to complicate the drink by adding liqueurs, absinthes, and exotic fruits to this recipe.
2. The “Old Fashioned Way” Request
   Tired of this complexity, customers began to ask bartenders to prepare their drinks “old fashioned way” when they went to bars. That is, they were saying, “don’t give me those newfangled mixtures, give me the old reliable whiskey-sugar-bitter blend.” This demand became so widespread that the drink’s name eventually remained simply “Old Fashioned.”
3. Identification with the Glass
   This specific cocktail was served in wide-mouthed, short, and thick-bottomed straight glasses. The reason for this was the need for the sugar to be muddled at the bottom of the glass with bitter drops (bitter) and for large ice cubes to fit inside.
   The drink became so integrated with this glass that instead of its technical name, “rocks glass” or “lowball,” it began to be called the “Old Fashioned glass,” after the name of the drink most often served in it.

In summary; What gave the glass its name was the name of the drink placed in it, rather than its design. The drink, in turn, got its name because it represented “old-fashioned” simplicity against the complex recipes of the 1800s.

What is the Old Fashioned Cocktail Content?

The Old Fashioned is one of the world’s oldest and most “pure” cocktail definitions. At its core, it consists of four fundamental components designed to make a spirit (usually whiskey) more drinkable and aromatic.

A classic Old Fashioned is prepared with the following ingredients:

1. Spirit (Base)
   Bourbon or Rye Whiskey: Traditionally, American whiskey is used. Bourbon has sweeter and caramel notes, while rye whiskey offers a spicier and sharper profile.
2. Sugar (Sweetener)
   Sugar Cube or Sugar Syrup: In the classic method, one sugar cube is placed at the bottom of the glass. Alternatively, simple syrup prepared in a 1:1 ratio is often preferred for faster dissolution in the drink.
3. Bitter (Aromatic)
   Angostura Bitter: This is indispensable for this cocktail. 2-3 dashes of aromatic bitter dropped onto the sugar give the drink a botanical depth and that characteristic “old” scent.
4. Water or Ice (Diluent)
   • Water: If a sugar cube is used, a few drops of water are added to muddle and dissolve the sugar.
   • Ice: The cocktail is served over a large, clean ice cube. The slow melting of the ice balances the harshness of the whiskey.

Complementary Touch: Garnish

After the cocktail is prepared, the following two items are added to its top and rim:

1. Orange Peel: The oils from the orange peel are squeezed over the drink; this adds a fresh citrus aroma to the cocktail.
2. Cocktail Cherry: Optionally, the presentation is usually completed with a quality Maraschino cherry.