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Food & Drink
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Bartenders Share Every Possible Way to Mix an Old Fashioned

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Some say you shouldn’t mess with a good thing, but when that good thing is as ripe for disruption as the classic Old Fashioned cocktail, well, we say you should get a little creative. So, this year, we extended a challenge to bartenders across the country: Send us your best original take on an Old Fashioned using Wild Turkey 101 Bourbon -- all in celebration of how versatile this cocktail can be. We had recipes come in from every corner of these United States ranging from creative to quirky (and of course, tasty). So take a peek, and get pouring -- or maybe even get inspired to mix up your own take at home.

Brett Adams
Brett Adams, Portland, Oregon 
1 ½ ounce charred tortilla-infused Wild Turkey 101 Bourbon
ÂĽ ounce Oloroso sherry
ÂĽ ounce Ramazzotti
ÂĽ ounce honey syrup
2 dashes mole bitters
1 dash grapefruit bitters

For tortilla whiskey: Char corn tortillas over an open flame until brittle and blackened. Add 50 grams to a soda siphon along with 500 grams Wild Turkey 101 Bourbon. Charge with two nitrous canisters; shake. Let infuse for five minutes; vent gas; strain.
For the cocktail: Stir with a grapefruit peel; serve on a 2x2 ice cube. Garnish with a spritz of tortilla whiskey.
Cody Angle
Cody Angle, Rancho Palos Verdes, California
2 ounces Wild Turkey 101 Bourbon
3 dashes Angostura bitters 
½ ounce  orange-flavoured triple sec liqueur
Rosemary-infused simple syrup 
Applewood-smoked rocks glass
Orange peel and rosemary sprig, for garnish
Alex Antonescu
Alex Antonescu, Newport Beach, California
2 ounces Wild Turkey 101 Bourbon
¾ ounce simple syrup 
3 dashes peach bitters
3 dashes lavender bitters
Orange zest, anise
Alex Artishenko
Alex Artishenko, Clearwater, Florida
2 ÂĽ ounces Wild Turkey 101 Bourbon
¼ ounce amaro 
1 bar spoon of Tahitian vanilla syrup
2 dashes bitters
2 dashes orange bitters
Luxardo cherry and orange peel for garnish 
Josh Cameron
Josh Cameron, Astoria, New York
2 ounces Wild Turkey 101 Bourbon
1 ounce vermouth 
¼ ounce Demerara syrup 
3 dashes peach bitters 

Stir, pour over ice, garnish with expressed orange peel.
Terry Clark
Terry Clark, Las Vegas, Nevada
2 ounces Wild Turkey 101 Bourbon
ÂĽ ounce Batavia Arrack
¼ ounce spiced Demerara syrup 
2 dashes chocolate bitters
1 dash bitters
1 cinnamon stick

Light one end of cinnamon stick on fire and place on metal plate. Smoke double Old Fashioned glass; remove cinnamon stick. Add all remaining ingredients to smoked glass, add large ice cube and stir until proper temperature and dilution is reached. Garnish with expressed orange peel. Re-light end of cinnamon stick and place on edge of glass. Tell guest to extinguish cinnamon stick in cocktail and leave it floating in it.
Jeff Cleveland
Jeff Cleveland, Palm Springs, California
1 ½ ounces Wild Turkey 101 Bourbon, infused with dates
1 teaspoon Demerara syrup
½ ounce Wild Turkey 101 Rye
1 dropper mole bitters

Stir, then strain into a rocks glass with ice cubes. Garnish with orange peel, expressed and inserted.
Taylor Corbett
Taylor Corbett, Columbus, Ohio
2 ounces Wild Turkey 101 Bourbon 
ÂĽ ounce orgeat syrup
½ ounce Domaine De Canton
Honey bitters
Flamed lemon peel, for garnish
Christoph Dornemann
Christoph Dornemann, New Orleans, Louisiana
2 ounces Wild Turkey 101 Bourbon
ÂĽ ounce Creole syrup
3 dashes Creole bitters
Orange twist, sprig of thyme, and Luxardo cherry for garnish

For the Creole syrup: Combine 4 ounces Steen's cane syrup, 4 ounces Luxardo cherry syrup, 1 ounce Averna, 1 ounce Meletti and a large bundle of thyme into a saucepan. Stir over medium heat until thyme is infused into syrup, strain.
For the Creole bitters: Mix equal parts orange bitters, Angostura bitters, Peychaud's bitters, and El Guapo chicory pecan bitters.
Joseph Fredrickson
Joseph Fredrickson, Cleveland, Ohio
2 ounces Wild Turkey 101 Rye, infused with cocoa nibs
ÂĽ ounce clarified milk syrup
Bar spoon of Bénédictine 
Bar spoon of amaro
Hunter Frerking
Hunter Frerking, New Orleans, Louisiana
2 ounces Wild Turkey 101 Bourbon
¼ ounce Demerara syrup, infused with lemon and mint 
2 dashes orange bitters
Ariana Ghanem
Ariana Ghanem, Lawrenceville, Georgia
2 ounces Wild Turkey 101 Bourbon
½  ounce Demerara syrup
8 dashes bitters
8 dashes orange bitters

Build in lowball glass, add ice, then stir. Garnish with Luxardo cherry and expressed orange swath.
Anna Giordano
Anna Giordano, New Orleans, Louisiana 
2 ounces Wild Turkey 101 Bourbon 
¼ ounce Syrah syrup (made with 1 part two-day-old Syrah and 1 part white sugar) 
2 dashes orange bitters
Build in glass, then garnish with expressed orange twist and shaved dark Aztec cocoa.
JR Goleno
JR Goleno, Nashville, Tennessee
2 ounces Wild Turkey 101 Bourbon
ÂĽ ounce amaretto
2 dashes orange bitters
2 drops Tiki bitters

Stir down and strain the drink into your glass of choice, then garnish with expressed orange and lemon peels to heighten the citrus notes.
Laurie Granger
Laurie Granger, Columbus, Ohio 
2 ounces Wild Turkey 101 Bourbon
1 Luxardo cherry
1 fat orange peel
1 sugar cube
3 dashes bitters

Muddle sugar, orange peel, and cherry with the bitters. Pour bourbon over the muddler and stir with a 2x2 ice cube for exactly two minutes to thoroughly dissolve sugar.
 
Ryan Hill
Ryan Hill, Greensboro, North Carolina
1 ounce Wild Turkey 101 Bourbon
½ ounce espresso-infused aperitivo, such as Campari
2 bar spoons rum-barrel-aged maple syrup
1 drop saline solution
4 dashes smoky bitters

Stir or strain into a rocks glass over a big ice cube, and garnish with orange zest.
Kevin Hoagland
Kevin Hoagland, Philadelphia, Pennsylvania
2 ounces Wild Turkey 101 Bourbon
Âľ ounce cinnamon pinot noir simple syrup
4 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 dash orange bitters 
Lemon and orange spritz
T. Cole Newton
T. Cole Newton, New Orleans, Louisiana
2 ounces Wild Turkey 101 Bourbon
½ ounce strawberry syrup 
2 dashes bitters
2 dashes mole bitters
Spritz of pastis

Combine first four ingredients in a mixing glass with ice; stir lightly. Strain over heart shaped ice cube in rocks glass. Spritz pastis over glass and garnish with sliced strawberry.
Joe Nicol
Joe Nicol, Asheville, North Carolina
2 ounces Wild Turkey 101 Bourbon, infused with brown butter 
¼ ounce banana liqueur 
ÂĽ ounce vanilla Demerara syrup
Bridget Ramsey
Bridget Ramsey, New York, New York
1 ÂĽ ounces Wild Turkey 101 Bourbon
2 dashes Angostura bitters 
2 drops of saline 
⅛ ounce amaro 
¼ ounce maple syrup 
¼ ounce blackberry liqueur  
Âľ ounce Verdhelo Madeira wine
Orange twist  

Stir in a double rocks glass with large ice cube. Discard the orange twist, garnish with skewered blackberry.
Alexandro Rios
Alexandro Rios, San Diego, California
1 Âľ ounces Wild Turkey 101 Bourbon
1 Demerara sugar cube
7 dashes bitters

Muddle sugar cube and bitters until sugar cube is broken down into a paste. Add ice and bourbon, stir for 15-20 seconds. Garnish with lemon and orange twist.
Nikhil Shetty
Nikhil Shetty, Alameda, California
2 ounces Wild Turkey 101 Bourbon
Âľ ounce ginger liqueur
â…› ounce Cynar
2 dashes Aztec chocolate bitters

Stir, then strain into a chilled coupe glass. Garnish with a lemon peel after expressing the zest.
Josh Smith
Josh Smith, Chattanooga, Tennessee 
2 ounces Wild Turkey 101 Bourbon
â…“ ounce lemon verbena/orange oleo
2 dashes orange bitters
1 dash lemon bitters
A thin twist of orange and a sprig of lemon verbena for garnish

For the oleo: Mix 1 part white sugar, 1 part lemon verbena and ⅔ part orange peels. Let the lemon verbena and orange peels soak in the sugar for 24 hours, then add ¾ parts water. Place on stove top over medium-high heat and bring to a boil. Afterward, let sit for 20 minutes. Then, strain the verbena and orange peels. 
Riley Snyder
Riley Snyder, Pittsburgh, Pennsylvania
2 ounces Wild Turkey 101 Bourbon
⅓  ounce vanilla porter reduction
2 dashes bitters
2 dashes orange bitters

For the porter reduction: Combine equal parts imperial porter or stout and Demerara sugar. Then, reduce by a third, adding 1 ounce vanilla extract per quart. 
For the cocktail: Stir ingredients, pour over fresh ice, and garnish with orange twist.
Alexander Spears
Alexander Spears, New York, New York
1 Âľ ounces Wild Turkey 101 Bourbon, infused with chamomile
2 drops saline
3 dashes black walnut bitters
¼ ounce honey syrup 
ÂĽ ounce Cynar
¼ ounce East India Solera Sherry 
Jonathon Stanyard
Jonathon Stanyard, Seattle, Washington
2 ounces Wild Turkey Bourbon 101
½ ounce barrel-aged imperial brown ale syrup
2 dashes orange bitters
2 dashes aromatic bitters
Orange peel

Take an Old Fashioned glass, add the bitters, syrup, and Wild Turkey Bourbon, lightly stir with a cocktail spoon. Add a large cube of ice gently into the glass using tongs, stir cocktail for 10 seconds. With a peeler, take a long peel from an orange, and with your fingers express the oils across the cocktail. Trim the orange peel and place into the cocktail.

For the barrel-aged imperial brown ale syrup: Take 12 ounces of barrel-aged imperial brown ale and add to a saucepan. Simmer over low heat until reduced down to 5 ounces. Add demerara sugar and boiling water equal to the weight of the reduction, stir to dissolve. Keep refrigerated. Any brown ale will work, but a whiskey barrel-aged will provide the best flavor.
Matthew Talavera
Matthew Talavera, Tucson, Arizona 
2 ounces Wild Turkey 101 Bourbon
½ ounce vanilla bean-infused Demerara syrup 
5 dashes coffee tincture
2 dashes bitters

Stir with ice, then strain into clear flask. Smoke flask with a smoking gun, using mesquite wood chips. Serve smoked flask with a double Old Fashioned glass with a large ice cube and a side of lemon peel. Drinker’s choice to add zest or not.
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Zander Aklilu, Denver, Colorado
2 ounces Wild Turkey 101 Bourbon 
¼ ounce of 2:1 Demerara gomme syrup 
2 dashes bitters
Build in double Old Fashioned glass, stir, and garnish with lemon peel.

Aaron Bodrog, Denver, Colorado 
1 ½ ounces Wild Turkey 101 Bourbon 
2 dashes black walnut bitters
2 dashes bitters
¼ ounce Demerara syrup
Smoke rocks glass with cedar. Stir ingredients and pour over large rock, garnish with orange peel. 

Ryland Brown, Anaheim, California
2 ounces of Wild Turkey 101 Bourbon
½ ounce Luxardo Maraschino Liqueur
1 ounce honey syrup (1:1 ratio honey to water)
3-4 dashes Orange Bitters
3-4 dashes Angostura Bitters
2 grapefruit peels (1 for muddling, 1 for garnish)
In a mixing glass muddle the honey syrup, one grapefruit peel, and the bitters. Add the Wild Turkey Bourbon and Luxardo to the mixing Glass. Add ice and stir 20-25 seconds strain over a large cube in an Old Fashioned glass. Express the oil of the second grapefruit peel over the drink. Rub the peel around the glass and garnish with peel and 1 Luxardo Cherry.

Celeste Dittamo, North Haledon, New Jersey 
2 ounces Wild Turkey 101 Bourbon, infused with duck fat 
2 teaspoons herbal liqueur
4 teaspoons maple syrup
2 dashes chocolate bitters
Stir over ice with expressed lemon coin, then smoke cocktail with pecan wood.

Travis Gale, Denver, Colorado 
2 ounces Wild Turkey 101 Bourbon
⅓ ounce crème de cacao 
3 dashes tobacco bitters 
Lemon twist 

Ozzie Mendoza, New Orleans, Louisiana 
2 ounces Wild Turkey 101 Bourbon 
¼ ounce Demerara syrup  
3 dashes black walnut bitters
2 dashes Angostura bitters
Small pinch salt
Lemon and orange twist (serve with orange only; discard lemon)

Christian Rodriguez, Dallas, Texas
2 ounces Wild Turkey 101 Bourbon
3 dashes bitters 
¼ ounce brown sugar
Wood apple chips, to smoke inside the glass
Combine all ingredients in a mixing glass, stir for 20 seconds, pour into the smoked rocks glass with a large cube. Garnish with an orange peel.

Hannah Sabatino, Oakland, California 
2 ounces Wild Turkey 101 Bourbon 
2 dashes cherry bark vanilla bitters
1 bar spoon black walnut liqueur 
2 bar spoons gomme syrup 
Orange twist

Anthony Saroukos, Palm Harbor, Florida
2 ounces Wild Turkey 101 Bourbon 
2 bar spoons orgeat syrup
1 bar spoon walnut liqueur
1 bar spoon hazelnut liqueur 
2 dashes walnut bitters 
1 dash chocolate bitters
1 dash orange bitters
Combine ingredients in a Yarai or mixing glass; stir. Pour into a double rocks glass over 2x2 clear ice cube, and add the walnut liqueur float. Express the oils from a thick orange twist, rib glass, add red apple peel twist to back of orange twist and skewer together with a maraschino brandies cherry to garnish.

Asaf Zigdon, Los Angeles, California
2 ounces Wild Turkey 101 Bourbon
 ½ ounce green tea syrup
3 dashes lavender bitters
Orange peel and lavender flower for garnish