Best Bitters for Old Fashioned? Bartender Picks

The Old Fashioned is more than just a cocktail—it’s a statement of timeless sophistication and refined taste. Just as finding your personal style requires understanding the fundamentals, mastering the Old Fashioned begins with selecting the right bitters. These aromatic elixirs are the secret weapon that separates an ordinary drink from an extraordinary one, adding depth, complexity, and character that elevate the entire experience.

Whether you’re a home mixologist perfecting your craft or someone who appreciates the artistry behind classic cocktails, understanding which bitters work best for an Old Fashioned is essential. The choice of bitters can dramatically transform your drink, influencing its flavor profile, aroma, and overall impression. In this comprehensive guide, we’ll explore the bartender-approved selections that have become industry standards and emerging alternatives that are reshaping how we think about this iconic drink.

Much like understanding different types of fashion, cocktail craftsmanship requires knowledge of foundational elements and their nuanced variations. Let’s dive into the world of bitters and discover what makes them indispensable to the perfect Old Fashioned.

What Are Bitters and Why They Matter

Bitters are concentrated flavor extracts derived from botanicals, spices, and herbs that have been macerated in alcohol. These potent liquids contain anywhere from 30 to 50% alcohol by volume and are designed to be used in small quantities—typically just a dash or two in a cocktail. The complexity of bitters comes from their carefully guarded recipes, which often include secret combinations of ingredients that bartenders and distillers have perfected over generations.

The history of bitters is deeply intertwined with the history of cocktails themselves. Originally created as digestive aids and medicinal tonics in the 19th century, bitters found their way into drinks and became essential components of classic cocktails. The Old Fashioned, created in the 1880s at the Pendennis Club in Louisville, Kentucky, was one of the first cocktails to feature bitters as a defining ingredient, establishing a tradition that continues today.

What makes bitters so crucial to an Old Fashioned is their ability to add layers of flavor without diluting the drink. A few dashes can introduce notes of spice, citrus, chocolate, or herbal complexity that make the whiskey shine while balancing the sweetness of the sugar or simple syrup. Understanding style and substance in cocktails means recognizing that bitters are not merely an optional garnish—they’re a fundamental building block of the drink’s architecture.

Angostura Bitters: The Classic Standard

When most bartenders and cocktail enthusiasts think of the essential bitters for an Old Fashioned, Angostura is the name that immediately comes to mind. This iconic product has been produced in Trinidad and Tobago since 1824 and remains the most widely recognized and used bitters in the world. The distinctive brown bottle with its oversized label has become synonymous with cocktail culture itself.

Angostura bitters derive their character from a proprietary blend of spices and botanicals that includes cardamom, cinnamon, nutmeg, clove, and other secret ingredients. When added to an Old Fashioned, these bitters impart a warm, slightly spicy flavor that complements whiskey beautifully. The spice notes enhance the oak and vanilla characteristics of aged bourbon while adding a subtle complexity that lingers on the palate.

The reason Angostura remains the gold standard is its versatility and reliability. Whether you’re using a premium single-barrel bourbon or a more accessible blended whiskey, Angostura bitters work harmoniously with virtually any spirit choice. The 2-3 dashes recommended for a classic Old Fashioned provide just enough intensity to make a difference without overwhelming the drink. Many bartenders consider classic elements that have stood the test of time to be the most reliable, and Angostura certainly fits this philosophy.

What distinguishes professional bartenders from amateurs is their understanding that Angostura isn’t just one-dimensional. The bitters offer different flavor expressions depending on temperature, the specific whiskey used, and even the order in which ingredients are combined. Experienced mixologists often muddle the bitters with sugar before adding whiskey, allowing the spices to fully integrate with the drink.

Peychaud’s Bitters: The Spicy Alternative

If Angostura represents tradition, Peychaud’s bitters offer a compelling alternative that brings its own distinctive character to the Old Fashioned. Created in 1830s New Orleans by French Creole apothecary Antoine Amedie Peychaud, these bitters have a different flavor profile that appeals to those seeking something with more pronounced anise and licorice notes.

Peychaud’s bitters feature a more delicate spice structure than Angostura, with prominent notes of anise, cherry, and subtle floral undertones. When used in an Old Fashioned, they create a lighter, more aromatic drink that emphasizes the whiskey’s natural sweetness rather than adding layers of warmth. This makes Peychaud’s an excellent choice for lighter spirits like rye whiskey or for those who prefer a more refined, less spice-forward cocktail.

The distinction between Angostura and Peychaud’s has become almost philosophical in cocktail circles. Using Peychaud’s instead of Angostura is like choosing a different style direction to express your personality—both are valid, but they communicate something different about your preferences. Peychaud’s appeals to bartenders who want to highlight the botanical complexity of their chosen whiskey rather than adding additional spice layers.

Many premium cocktail bars keep both Angostura and Peychaud’s on hand, allowing customers to choose based on their preference or the bartender’s recommendation. When properly executed, a Peychaud’s Old Fashioned offers a more delicate drinking experience, with the anise notes creating an almost herbal quality that some find more sophisticated and refined.

Orange Bitters: Modern Sophistication

The rise of orange bitters in contemporary cocktail culture represents a shift toward more nuanced and ingredient-forward drinks. While orange bitters weren’t part of the original Old Fashioned recipe, modern bartenders have embraced them as a way to add citrus brightness and aromatic complexity to this classic drink. Brands like Regan’s and The Bitter Truth have become industry leaders in this category.

Orange bitters bring a completely different dimension to the Old Fashioned. Rather than adding spice, they introduce notes of bitter orange peel, dried citrus, and subtle herbal notes that complement whiskey’s caramel and oak characteristics. When combined with traditional Angostura bitters, orange bitters create a more layered, sophisticated drink that appeals to modern palates seeking additional complexity.

The technique for using orange bitters in an Old Fashioned differs slightly from traditional applications. Many bartenders will use 1-2 dashes of Angostura combined with 2-3 dashes of orange bitters, creating a balanced profile that honors tradition while embracing contemporary flavor trends. This approach reflects the same principle as studying foundational design principles while innovating with modern aesthetics.

Premium orange bitters from craft distillers often feature real orange oils and botanicals, making them significantly more flavorful than mass-produced alternatives. The difference is immediately apparent when tasted side-by-side, with quality orange bitters providing a genuine citrus aroma that enhances the drinking experience. Some bartenders even express orange peel oil directly over the drink after adding bitters, creating an aromatic presentation that engages multiple senses.

Specialty and Craft Bitters

The craft cocktail movement has spawned an explosion of specialty bitters that offer creative alternatives for Old Fashioned enthusiasts. These artisanal products push the boundaries of what bitters can be, incorporating unexpected ingredients and flavor combinations that challenge traditional cocktail conventions.

Chocolate bitters have gained popularity among bartenders seeking to add depth and richness to Old Fashioneds, particularly when using bourbon with vanilla or caramel notes. Brands like Bittermens and Scrappy’s produce chocolate bitters that introduce cocoa and cocoa-forward botanicals without making the drink sweet or dessert-like. A single dash can add surprising complexity.

Walnut bitters offer another sophisticated option, adding earthy, nutty notes that pair beautifully with aged spirits. These bitters work particularly well in Old Fashioneds made with rye whiskey, creating a drink with almost autumnal characteristics. The subtle nuttiness bridges the gap between the spirit’s spice and the bitters’ aromatic qualities.

Cardamom bitters and other single-botanical options allow bartenders to customize their Old Fashioneds with precision. Rather than using a blend that includes cardamom among other spices, using dedicated cardamom bitters lets the bartender control exactly how much of that specific flavor makes it into the drink. This level of control represents the cutting edge of contemporary cocktail craftsmanship.

Fee Brothers, Bittermens, and Scrappy’s are among the most respected craft bitters producers, each bringing their own philosophy and ingredient sourcing practices to their products. These brands often use real botanicals, essential oils, and traditional infusion methods rather than synthetic flavoring compounds, resulting in more nuanced and interesting flavor profiles.

How to Choose Your Perfect Match

Selecting the best bitters for your Old Fashioned depends on several factors, beginning with your choice of whiskey. Bourbon typically pairs beautifully with Angostura bitters, as the spice notes complement the spirit’s vanilla and caramel characteristics. Rye whiskey, with its spicier profile, often works better with Peychaud’s or orange bitters, which provide balance rather than additional heat.

Consider your personal flavor preferences as well. If you enjoy warm, spicy drinks with prominent botanical notes, Angostura is your answer. If you prefer something lighter and more aromatic with herbal undertones, Peychaud’s deserves your attention. For those seeking modern sophistication and citrus brightness, orange bitters combined with Angostura creates an excellent middle ground.

The quality of your base spirit should also influence your decision. Premium, high-proof bourbons showcase their complexity beautifully with minimal bitters interference—in these cases, 2 dashes of Angostura might be ideal. More standard-grade whiskeys benefit from the additional flavor contribution that bitters provide, potentially calling for a slightly heavier hand or the use of complementary craft bitters.

Temperature and dilution also matter. A properly chilled Old Fashioned with adequate ice dilution allows bitters to distribute evenly throughout the drink, with their flavor developing as the ice melts slightly. This is why muddling sugar with bitters before adding whiskey and ice is a technique favored by professional bartenders—it ensures thorough integration.

Bartender Recommendations and Techniques

Professional bartenders across the world have developed specific techniques and preferences regarding bitters selection. According to Vogue’s lifestyle coverage, the world’s most respected bartenders emphasize that technique matters as much as ingredient selection. The way you introduce bitters into your Old Fashioned influences how their flavors develop.

The traditional method involves placing a sugar cube (or ½ teaspoon sugar) in a rocks glass, adding 2-3 dashes of Angostura bitters, and muddling gently to dissolve the sugar and release the bitters’ aromatics. This approach, detailed by Difford’s Guide, creates a foundation that allows the bitters to coat the glass and integrate with the whiskey more effectively than simply stirring them in.

Some contemporary bartenders employ a technique called expression, where they flame an orange peel over the drink after adding bitters, allowing the citrus oils to mist over the surface. This adds aromatic complexity and creates a more theatrical presentation. Others use a combination of bitters—typically Angostura and either Peychaud’s or orange—to create drinks with greater depth.

The Liquor.com editorial team recommends experimenting with ratios to find your personal preference. Some drinkers enjoy the traditional 2-dash approach, while others prefer 3-4 dashes for a more pronounced flavor. The beauty of the Old Fashioned is its flexibility—within reason, you can adjust bitters intensity to match your preferences.

Temperature control represents another often-overlooked technique. Using properly chilled glassware and quality ice ensures that bitters distribute evenly and the drink remains at the ideal temperature throughout consumption. Some bartenders even chill their bitters bottles, as the cold helps the flavors integrate more smoothly into the drink.

According to The Spirits Business, the global standard for premium Old Fashioneds emphasizes balance above all else. Whether using classic Angostura or exploring craft alternatives, the goal is creating a drink where the whiskey remains the star while bitters play a supporting but essential role. This philosophy mirrors how personal style development works—finding the right balance between foundational elements and individual expression.

FAQ

What is the difference between Angostura and Peychaud’s bitters?

Angostura bitters feature warm spice notes including cinnamon and cardamom, creating a robust, complex flavor. Peychaud’s bitters emphasize anise and cherry notes with a lighter, more delicate character. Angostura works better with bourbon, while Peychaud’s pairs beautifully with rye whiskey.

Can I use orange bitters instead of Angostura in an Old Fashioned?

While you can substitute orange bitters, most bartenders recommend using them in combination with Angostura rather than as a complete replacement. Orange bitters alone lack the spice depth that defines a traditional Old Fashioned, but combining them creates a more modern, sophisticated variation.

How many dashes of bitters should I use?

The standard recommendation is 2-3 dashes of Angostura bitters for a classic Old Fashioned. However, personal preference matters—some drinkers enjoy 4 dashes, while others prefer just 2. Experiment to find your ideal ratio.

Do expensive craft bitters make a noticeable difference?

Yes, premium craft bitters made with real botanicals and traditional infusion methods offer noticeably superior flavor compared to mass-produced alternatives. The difference is particularly apparent in specialty options like chocolate, walnut, or cardamom bitters.

Should I store bitters in the refrigerator?

While not necessary, storing bitters in a cool, dark place preserves their flavor and potency. Some bartenders refrigerate their bitters bottles to ensure the flavors integrate more smoothly into cold drinks.

What’s the best way to muddle bitters with sugar?

Use a gentle muddling motion rather than aggressive crushing. The goal is to dissolve the sugar and release the bitters’ aromatics, not to pulverize ingredients. A few light twists with the muddler are typically sufficient.