As one of the first cocktails in America, the Old Fashioned pays  tribute to the drinking prowess of our ancestors. Whether sipping whiskey in the 1800s or tippling in the twenties amidst the watchful eye of prohibition, our thirsty forebears counted the Old Fashioned as a favorite.

Great debate has surrounded the Old Fashioned over the years, as drinkers and bartenders argue whether to use rye or bourbon—or even brandy—and what fruit, if any, is an appropriate garnish. The use of water or club soda to mellow the cocktail is also a point of contention for many whiskey purists, while others contend that up to 50 percent water is necessary to dilute the high alcohol content.

I prefer to concoct the drink with just enough water to fully dissolve the included sugar without diluting the whiskey, and I find a fruit garnish unnecessary as the cocktail is tasty enough without it.

Old Fashioned

2 ounces rye whiskey or bourbon
2-3 dashes Angostura bitters
1 sugar cube

Place sugar cube into an Old Fashioned glass, and muddle with bitters and a small splash of water.  Add whiskey and stir. Then add ice cubes and stir again until cold. If desired, express lemon  and/or orange peels, and drop them into the glass.