Still Spirits nailed the whiskey—why not you? Real shed drinkers deserve real Old-Fashioneds.

September 4, 2025

The Classic Cocktail Your Shed Deserves – What You Really Need to Shake Up a Proper Old-Fashioned

A drink with history, flavour, and a bit of theatre – done right, right at home

Primary keyword: Old-Fashioned cocktail ingredients
Complementary keywords: make an Old-Fashioned at home, whisky cocktail setup, Old-Fashioned recipe essentials

It’s not some trendy concoction with beetroot foam or hickory smoke. The Old-Fashioned is, well, old – and proudly so. First poured in the early 1800s, it was the drink your granddad ordered before espresso martinis were even twinkles in a bartender’s eye. Classy, sharp, and a little rebellious – like James Bond with grease under his fingernails.

But the secret no one talks about? A great Old-Fashioned starts well before the glass. It’s not a recipe – it’s a ritual. And today, we’re breaking it down, step by step, with no fluff, and a tight home-based setup that doesn’t need a gold-plated bar cart or a city postcode.

Why the Hell Would You Bother?

You could grab a bottle off the shelf, sure. But deep down, there’s something satisfying about tweaking that rich, whisky-forward balance – the bite of bitters, the whisper of orange zest, the depth you get from using your own spirit blend instead of just pouring something generic.

This is your shed’s showstopper. The drink you hand over without saying a word, just a slow nod that says, “Yeah mate, I made that.”

“Making a classic cocktail at home isn’t about imitation—it’s about intention.” — Candeece, Strathalbyn H Homebrew

Step 1: Get Your Base Spirit Right

No good drink starts with dodgy spirit. If you're distilling at home (nice), you’ll want a clean neutral base to start crafting your blend. That’s where Still Spirits Whiskey Flavoring comes in.

This one’s built for the real-deal shed distiller chasing full-bodied warmth. It’s oaky, a little vanilla, touch of caramel—basically, the flavours that give an Old-Fashioned its backbone. It’s easy as mixing it into your own distillate, but customisable enough to become your signature pour. And you’ll skip the surprise sting of cheap commercial stuff while you're at it.

Step 2: Bitters, Sugar, and the Stir

The traditional Old-Fashioned calls for just three more ingredients once your whisky’s sorted:

Angostura bitters – a few dashes are enough to round your whisky into something richer and deeper.
Sugar – cube or good-quality raw. Muddle gently with the bitters to bring out the syrupy base note.
Ice – not crushed. Go big. Think shed-made ice cube trays (or one big hand-carved block if you’re really feeling it).

And here’s where most people overdo it – stirring. Don’t shake this drink; you’re not mixing paint. Stir slowly and with care. This isn’t Friday night chaos—it’s Sunday afternoon craftsmanship.

Step 3: Garnish Like You Give a Damn

That twist of orange peel isn’t for Instagram. It’s the final layer—citrusy oils over syrup and wood. Run it around the rim before dropping it in. Want to go the extra mile? Use a flame to express the peel’s oil. Just wave it quickly over a lighter and let it kiss the top of the glass. Looks good, smells better.

Backyard Spirit, Bar-Level Sip

There's something oddly satisfying about sipping a cocktail where every element except the glass was sorted in the shed. The heater hums. The dog’s asleep at your boots. And in your hand? A drink that’s all age, attitude, and DIY mastery. No QR code menu required.

And if you’re chasing that perfect balance, starting with the right base whisky flavour is half the battle. We’ve watched plenty of locals walk in with half a recipe and walk out with confidence. Like clockwork, they’re back weeks later, saying, “That was the smoothest drop I’ve poured.”

What Real Home Cocktails Mean Now

This isn’t just about cocktails. It’s about claiming the kind of pride that doesn’t come with a receipt. The old rules—drink fancy spirits, let pros do the mixing—are long gone. These days, the best bar in town might be a stool in the shed, jazz on the radio, and a glass of something you balanced by taste, not trend.

So next time you twist that orange peel or stir your base blend, know this—it’s not just a drink. It’s proof you know what matters: time, patience, and taste.

Cheers to staying classic the proper way.

– Candeece