You’re standing in your kitchen at 7:00 PM on a Tuesday. The day was a gauntlet of Zoom calls and spreadsheets. You want a drink. Not just a beer or a glass of wine that tastes like oaky disappointment, but a real, stiff, aromatic Old Fashioned. But then you look at your bar cart. You’re out of Angostura bitters. The sugar cubes are dusty. The oranges in the fridge look like they’ve seen better decades. This is exactly why the old fashioned making kit has become a legitimate staple for people who actually enjoy spirits but hate the friction of "mixology."
People think these kits are just lazy gift-basket filler. They aren't. Honestly, most of the "cocktail sets" you see at big-box retailers are garbage—filled with neon-colored syrups and plastic muddlers that snap the second they hit a sugar cube. But a high-quality kit? That’s different. It’s about precision. It’s about having a controlled environment where the ratio of bitters to cane sugar is already dialed in so you don't end up with a glass of bourbon-flavored syrup.
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The Chemistry of a Classic (and Why Kits Help)
The Old Fashioned is arguably the oldest "cocktail" on record. It’s basically just spirit, sugar, water, and bitters. That’s it. Because there are so few ingredients, there is absolutely nowhere for bad quality to hide. If your bitters are off or your sugar doesn't dissolve, the drink is ruined.
Most people mess up the dilution. They use a giant scoop of table sugar that sits at the bottom of the glass like gritty sand. An old fashioned making kit usually solves this by providing either pre-soaked sugar cubes or a high-viscosity rich simple syrup. Experts like Jeffrey Morgenthaler have long argued that a 2:1 simple syrup (two parts sugar to one part water) provides a better mouthfeel than the traditional muddled cube. It coats the tongue. It carries the spice of the rye or the caramel of the bourbon.
When you use a kit, you're usually getting a specific blend of bitters. We aren't just talking about the yellow-capped bottle everyone knows. Good kits often experiment with "aromatic" blends that include gentian root, cassia bark, and even clove. It changes the profile from "standard bar drink" to something that actually smells like a fireplace in a leather-bound library.
What's Actually Inside a Professional-Grade Kit?
Don't buy the ones that come in a tin the size of a peppermint container unless you’re literally mixing a drink on a Delta flight. A real kit needs substance.
First, look at the bitters. Brands like Hella Cocktail Co. or Scrappy’s often anchor the best kits. You want glass bottles, not plastic. You want a dropper or a dashed top that actually controls the flow. One extra dash of bitters can turn a drink from "complex" to "licking a tree."
Next is the sweetener. If the kit includes "syrup," check the ingredients. If the first ingredient is High Fructose Corn Syrup, throw it away. You want demerara sugar or turbinado. These are less processed and have a natural molasses funk that plays beautifully with the char of a charred oak barrel.
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Then there’s the hardware. A heavy-duty muddler is non-negotiable if you’re using cubes. I prefer stainless steel or solid maple. If it has a rubber grip, it's probably going to harbor bacteria in the long run. You also need a decent bar spoon. A real bar spoon isn't just for show; it has a twisted neck to help the liquid move up and down as you spin, creating a seamless chill without introducing too much air.
Why Everyone Gets the Orange Wrong
You've seen it. The "Wisconsin Style" Old Fashioned where they muddle a neon-red maraschino cherry and a giant orange slice into a pulp. Stop doing that. Unless you're in a dive bar in Milwaukee (where that style is a point of pride), you're masking the whiskey.
A proper old fashioned making kit focuses on the oils. The zest. The peel. You want the flamed orange oil to sit on top of the drink. When you take a sip, your nose hits those citrus aromatics before the alcohol even touches your lips. That’s the "experience" people pay $18 for at high-end speakeasies. You're paying for the scent.
The Bourbon vs. Rye Debate
The kit provides the blueprint, but you provide the foundation.
- Bourbon: If you like it sweet, smooth, and heavy on the vanilla. Using a kit with bourbon usually results in a "dessert" style drink.
- Rye: This is for the spice lovers. Rye has a peppery bite that cuts through the sugar. Most bartenders prefer rye because it stands up better to the bitters.
Honestly, try both. Use the same kit, the same measurements, but swap the booze. You’ll realize very quickly that the "old fashioned making kit" isn't a shortcut—it's a control variable. It lets you see how different whiskies actually perform when the "dressing" remains constant.
Real Talk: The Limitations of the Kit
Let’s be real for a second. A kit won’t make you a master bartender overnight. There are limitations.
Most kits don’t include the garnish. You still need fresh oranges. Dehydrated wheels are okay for aesthetics, but they don't provide the oils you need. Also, the ice. If you’re using the tiny, cloudy crescents from your freezer’s automatic ice maker, your drink is going to be watery in three minutes. You need "big ice." A single, large clear cube or sphere has less surface area, meaning it melts slower. It keeps the drink cold without turning it into whiskey-water.
Some kits also skimp on the bitters volume. You might get enough for four drinks when you really wanted ten. Always read the "yield" on the back of the box.
The Best Ways to Use Your Kit
- The Travel Scenario: This is where the small kits actually shine. If you’re at a hotel and don’t want to pay $25 for a mediocre lobby bar drink, bring your kit. Order a double bourbon neat from room service, add your kit ingredients, and you’re the smartest person in the building.
- The "I'm Tired" Tuesday: Like I said earlier, sometimes you just don't want to think. Having a kit where the ratios are pre-set means you get a perfect drink even when your brain is fried.
- The Gift Factor: Don't just give a bottle of booze. Give the bottle and the kit. It shows you actually care about how the recipient drinks, not just that they get a buzz.
How to Spot a "Fake" Kit
Marketing is a powerful thing. You'll see kits wrapped in rustic burlap or "distressed" wood boxes that look like they came off a 19th-century clipper ship. Ignore the packaging.
Look at the Bitter-to-Sugar ratio. If a kit is 90% sugar cubes and 10% bitters, it’s a rip-off. Bitters are the expensive part. If the kit includes "infused" sugar, make sure it’s natural. Fake "orange-flavored" sugar tastes like a Vitamin C tablet. You want real botanicals.
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Also, check for the presence of a jigger. If you aren't measuring, you aren't making a cocktail; you're guessing. A kit that encourages "eyeballing it" isn't a tool—it's a toy. Precision is the difference between a drink you finish and a drink you pour down the drain.
Making It Your Own
Once you've exhausted your old fashioned making kit, don't just throw the hardware away. Reuse the bottles. Experiment with different types of sweeteners. Try agave nectar or honey syrup.
The Old Fashioned is a living recipe. It has survived since the 1800s because it is adaptable. Whether you're using a pre-made kit or building it from scratch, the goal is the same: balance. You want to taste the wood, the grain, the spice, and the citrus all at once.
Actionable Steps for Your Next Drink:
- Chill the glass: Put your rocks glass in the freezer for 10 minutes before you start. A warm glass kills the drink instantly.
- Stir, don't shake: Never shake an Old Fashioned. You’ll bruise the spirits and add weird air bubbles. Stir for at least 30 seconds to get the temperature down.
- Express the peel: Twist the orange peel over the glass until you see the tiny mists of oil spray onto the surface. Wipe the rim of the glass with the peel before dropping it in.
- Check the expiration: Bitters last a long time, but simple syrups in kits do go bad. If it looks cloudy, toss it.
- Upgrade your ice: Buy a $5 silicone mold for large cubes. It is the single biggest "pro" move you can make for under ten bucks.
The old fashioned making kit is a gateway. It takes the intimidation out of the bar and puts the craft back into your hands. Just make sure you're buying quality, not just a pretty box. Keep the whiskey high-end and the ice large, and you’ll never feel the need to overpay at a bar again. Luck favors the prepared, and in this case, the prepared have a kit and a clean glass.