Fast becoming my favorite cocktail (well, the Sazerac is putting up a good fight, but really, there’s only one proper way to make a Sazerac, and whereas the old-fashioned is pretty much a drama). It’s a great way to get the character if a liquor (whisky, in particular), in an easier-to-drink package.
I think the best I’ve had so far was from Anvil a few weeks ago. I watched the bartender make the drink and I don’t know what made it so special (sugar cube and bitters muddled, Wild Turkey rye, served on the rocks with a lemon twist).
I’ve developed my own take, which I like quite a lot. Orange peel (no pith) muddled with a pinch of granulated sugar (used purely mechanically), topped liberally with Angostura bitters and simple syrup (muddling a sugar cube is way too much work), and stirred with a shot (or even two ounces) of bourbon or rye. I generally let the orange peel steep in the drink for ten minutes or so, which extracts some lovely flavors from the peel, including very nice vanilla notes. Then I top with ice and enjoy.
I need to establish the proper amount of bitters and syrup, and the ideal steep time for the orange peel. But it turns out pretty nicely.