|Modern American Drinks" by George J. Kappeler|
David Embury's classic book published in 1948 provides a slight variation, also generally accepted among purists:
- 12 parts American whiskey
- 1 part simple syrup
- 1-3 dashes Angostura bitters
- Twist of lemon peel over the top, and serve garnished with the lemon peel and a maraschino cherry
Two additional recipes from the 1900s vary in the precise ingredients, but continue to omit the cherry expected in a modern Old Fashioned, as well as the top off of soda water contested by cocktail purists. Orange bitters were highly popular at this time and, for the second recipe, the Curaçao appears to have been added to increase the orange flavor.
This one is from "Drinks as they are Mixed" by Paul E. Lowe (1904):
Use old-fashioned cocktail glass.
- Sugar, 1 lump.
- Seltzer, 1 dash, and crush sugar with muddler
- Ice, one square piece
- Orange bitters, 1 dash.
- Angostura bitters, 1 dash
- Lemon peel, 1 piece
Stir gently and serve with spoon.
- Whiskey, 1 jigger
This is from "Jacks Manual" by Jack A. Grohusko (1908):
OLD FASION COCKTAILS
- 1 dash Angostura bitters
- 1 dash Curaçao
- Piece of cut loaf sugar
- Dissolve in two spoonfuls of water 100% liquor as desired
Stir well and twist a piece of lemon peel on top and serve
- 1 piece ice in glass