A perfectly balanced cocktail with just the right amount of sweetness, warmth, and citrus—there’s a reason the Oakley Fashioned has become a favorite for whiskey lovers. It’s smooth, bold, and just a little smoky, making it just as great for a quiet night in as it is for a celebratory toast.
Oakley Fashioned
I’ve made this drink countless times, and one thing I’ve learned is that the right whiskey makes all the difference. Whether you prefer a spicy rye or a smooth bourbon, this cocktail lets the spirit shine while adding just enough depth from the bitters and sweetness from the sugar. Let’s get into it.
Ingredients
You’ll need:
- 2 oz (60ml) whiskey (rye for spice, bourbon for a touch of sweetness)
- 1 sugar cube or 1 tsp (5ml) brown sugar
- 2 dashes Angostura bitters
- Splash of water
- Ice cubes (enough to fill your glass)
- Orange zest (for garnish)
Glass: A rocks glass is ideal—it’s sturdy, wide, and lets the aromas build as you sip. If you don’t have one, an Old Fashioned glass works just as well.
How to Make an Oakley Fashioned
- Place the sugar cube (or brown sugar) in the bottom of your glass.
- Add 2 dashes of Angostura bitters and a small splash of water.
- Use a muddler (or the back of a spoon) to mix until the sugar dissolves.
- Fill the glass with ice cubes, almost to the top.
- Pour in 2 oz of whiskey and give it a gentle stir.
- Twist a piece of orange zest over the drink to release the oils, then drop it in as a garnish.
Take a sip and enjoy that perfect mix of warmth, sweetness, and citrus.
Tips for the Best Oakley Fashioned
- Chill your glass first—it keeps the drink colder for longer.
- Use fresh orange zest—it makes a difference in aroma and flavor.
- Try different whiskeys—rye gives it a spicier kick, while bourbon makes it smoother.
- Don’t skip the stir—it helps everything blend without over-diluting the drink.
I’ve tried making this with maple syrup instead of sugar, and it adds a lovely, rich sweetness. If you like a little extra depth, it’s worth a shot.
Variations to Try
Maple Oakley Fashioned
- Swap the brown sugar for maple syrup (about ½ tsp)
- Use a maple-infused bourbon for an extra cozy touch
- Garnish with a crispy bacon strip for something a little unexpected
Spiced Oakley Fashioned
- Add a cinnamon stick and a dash of clove to the sugar before muddling
- Use a high-proof bourbon to balance the extra spice
- Garnish with a toasted orange peel for a smoky finish
Summer Oakley Fashioned
- Use a lighter whiskey (like a wheat whiskey)
- Top with a splash of soda water for a refreshing twist
- Garnish with a lemon peel instead of orange for a brighter flavor
Want a non-alcoholic version? Swap the whiskey for a non-alcoholic spirit or simply use a little more soda water. You’ll still get all the rich, citrusy flavors without the booze.
Perfect Pairings
A good Oakley Fashioned deserves the right food to go with it. Here are a few great options:
- Smoked meats – The deep, savory flavors bring out the whiskey’s richness.
- Dark chocolate – A small piece of 70% dark chocolate makes for an indulgent pairing.
- Aged cheese – Something sharp, like cheddar or gouda, balances the cocktail’s sweetness.
There’s nothing better than sipping one of these alongside a plate of smoky barbecue—it’s the kind of pairing that makes every bite (and sip) even better.
Common Questions
What’s the best whiskey for an Oakley Fashioned?
It depends on your taste! Rye whiskey gives a spicier edge, while bourbon makes it smoother and sweeter.
Can I make this in a big batch?
Yes! Just scale up the ingredients and mix everything in a pitcher. Serve over fresh ice and add the orange zest right before drinking.
What if I don’t have Angostura bitters?
You can use orange bitters instead, which will bring out more citrus notes.
Can I make it less sweet?
Of course! Just use half the sugar or swap in a few drops of a natural sweetener like honey.
A well-made Oakley Fashioned is simple, smooth, and endlessly customizable. Whether you stick with the classic or try a fun variation, this cocktail is one you’ll want to come back to again and again.
