![]() Bitters tend to become more pronounced over time in batched cocktails so you don't need to use as much. For the bitters, divide the number you got in Step 1 by 2.Use granulated sugar instead of sugar cubes. Multiply each ingredient by the number of servings you want to make.To mix a large batch of Old-Fashioneds for a party, follow these steps: The Old-Fashioned is a very simple drink, but mixing them one at a time for a crowd is still time-consuming. Some whiskeys can even handle unusual flavors such as chocolate, peach, or rhubarb. Orange bitters are nice, and any whiskey barrel-aged bitters are a natural accent for the drink. ![]() Angostura aromatic bitters are the classic choice, though today's market includes a great variety of bitters.Some bartenders pair a lemon peel with certain whiskeys and some use both orange and lemon peels. The earliest old-fashioneds barely used the fruit as a garnish. Adding an orange slice or peel to the muddle is a modern twist.Alternatively, use a splash (barely 1 teaspoon) of simple syrup instead of granulated sugar, mixing it with the bitters before adding ice and whiskey.When using granulated sugar (rather than a cube), it's common to add 1 teaspoon of water, then stir until the sugar dissolves.It's a nice drink but many bartenders have reverted to the simpler version. For much of the 20th century, the old-fashioned was muddled with an orange slice and topped with a splash of club soda and a maraschino cherry.
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