Swap bourbon for rye whiskey and the Old Fashioned becomes a drier, spicier, more serious drink.

Why you are pouring this tonight

The Rye Old Fashioned is the Old Fashioned the cocktail establishment quietly thinks is the correct one. Bourbon Old Fashioneds are sweeter, softer, more crowd-pleasing. Rye Old Fashioneds are drier, spicier, more grown-up. The original Old Fashioneds at Pendennis Club in Louisville in the 1880s were made with rye. Bourbon came later. Both are correct. Rye is right.

Use Bulleit Rye or Rittenhouse Bonded for the spice. Sazerac Rye if you want the original New Orleans profile. Demerara syrup (1:1 demerara sugar to hot water, dissolved). Three dashes of Angostura, one of Peychaud’s if you want the New Orleans note. Stir for forty seconds in a mixing glass with cold ice, strain over a single big rock, expressed orange peel skin-down. Pair with smoked brisket, charcuterie, the start of an evening with somebody who wants to talk about books.

What changes from the Old Fashioned

Bourbon out. Rye in. Sugar reduced slightly to compensate. Orange peel optional.

What to pour it alongside

Grilled steak, aged cheddar, dark chocolate. Anywhere a bolder spirit earns its place.

The recipe