Ginger Old Fashioned

The old fashioned is one of those cocktails that rewards small, considered changes. Swap the plain sugar for a sharp, freshly made ginger syrup and you end up with a drink that still feels classic on first sip and then surprises you with a slow, warming finish on the second.

Fresh Ginger Makes the Difference

There is no real substitute for fresh ginger root in this syrup. Grating it before simmering breaks open the fibres and lets the heat and the citrussy top notes come through cleanly. A short simmer followed by a longer rest off the heat extracts more flavour than a single long boil, which can turn the syrup muddy. You want the finished syrup to smell almost like a hot ginger tea, bright and slightly spicy without any bitterness.

Bourbon and rye both work, and the choice changes the personality of the drink completely. Bourbon brings vanilla and a softer sweetness that lets the ginger feel comforting. Rye sharpens everything and turns the cocktail into a sharper, drier proposition. Try both at different ends of the same evening if you cannot decide.

Stirring and Serving

Give the stir its full 30 seconds. Old fashioneds live or die on dilution, and a rushed stir leaves the whiskey hot on the palate. Strain over a single large ice cube to keep the dilution slow once it hits the glass. Express the orange peel firmly so the oils land on the surface, then add a small piece of candied ginger on a pick.

If you find yourself reaching for spiced winter cocktails often, a small jar of ginger syrup in the fridge will quietly improve almost every brown spirit on your shelf, from a simple whiskey highball to a proper hot toddy.