This article was written by France Clare Stohner. Are you more of a visual person? Check out the original article on AskMen for a step-by-step video guide to creating an amazing Old Fashioned.

Whether you love the world of shows like Mad Men or hate them, at least they serve as a public-service reminder that we should all be drinking Old Fashioneds. The classic pre-Prohibition cocktail is Don’s go-to, and it’s enjoyed a resurgence in popularity, especially since the show began six years ago.

The traditional basic ingredients are bitters, sugar and whisky (or brandy, if you’re in Wisconsin) served in a short tumbler, also called an Old Fashioned glass. David Augustus Embury’s classic 1948 book The Fine Art of Mixing Drinks, understood as the encyclopedia of 20th century cocktails, lists the Old Fashioned in his top six basic drinks.

When Prohibition was enacted in 1919, quality booze became understandably tough to come by, and some of the homemade stuff people drank would taste like rat poison to you and me.

Skillfully mixing these spirits with sugar and whatever else was on hand was the only way Prohibition-era bartenders could sell the rotgut that was available at the time. Remember what Mary Poppins said: “A spoonful of sugar makes the medicine go down.” In its early days, the Old Fashioned was also the term used to define the word “cocktail,” and sometimes the terms were even used interchangeably.

Bitters are, perhaps, the most essential element to the Old Fashioned. Bitters are alcoholic herbal essences that you can find at any liquor store, and if you don’t already own a bottle, your liquor cabinet isn’t complete. There are tons of different flavors to choose from (and many skilled mixologists make their own bitters these days — that’s the subject of an entire article by itself), but the two classics are Peychaud’s and Angostura. A bottle will last you a long time since you only add a dash or two to a drink.

There’s a certain breed of Southern woman who orders bitters and soda for breakfast, lunch and dinner. Back in the 19th century, people believed that bitters were good for digestive health. Now we know that they’re really just tasty, but you can believe whatever you want, we won’t judge.

But we digress — back to the Old Fashioned. The key to a great one, no matter the recipe, is to take your time making it. This is a drink that needs love and attention. Don’t order one in a bar if the barkeep seems busy, because it will almost certainly result in a less-than-ideal drink. Here’s how to do it right: In a short tumbler, moisten a lump of sugar with a few dashes of your favorite bitters. Then, fill your glass with ice and add your whisky. Keeping the spoon on the edge of the glass, stir your drink gently and bring up your alcohol until the ice is completely covered. I like to add a slice of citrus, and I know that, upon stirring, when my peel reaches the top, my drink is ready. You can add a maraschino cherry if you want, but I don’t care for the fluorescent artificial-looking ones that are found in bars nowadays.

For those who absolutely need a recipe to follow and are too chicken to experiment, here you go. But even if you use the recipe, be creative and have fun. Why not try the following with your favorite tequila or gin instead?

2 oz. rye or bourbon whiskey
1 tsp. of granulated sugar
2 dashes Angostura bitters
Lemon or orange peel

Check out the original article on AskMen for a step-by-step video guide to creating an amazing Old Fashioned.

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