The Bob’s Your Uncle Old Fashioned

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There’s no wrong way to mix a drink, right? I mean, people mix stuff together all the time – substituting gin for vodka, or vodka for gin, or rum for bourbon, and vice-versa. So this is my take on the classic Old Fashioned, and honestly, I can’t go out and drink a bar-made Old Fashioned anymore – it’s almost always disappointing. (There are exceptions – the LongLeaf restaurant inside the Atlanta Botanical Garden makes an incredible Old Fashioned.)

The trick here is going heavy on the bitters, cherry liqueur instead of a cherry (although sometimes I use a cherry and a little cherry juice from the jar if I’m out of cherry liqueur), and Gran Gala instead of an orange rind. Also, the sweetness of the liqueurs does away with the need for a sugar cube. This thing is 100% alcohol, and it’s gotten rave reviews from everyone who’s tried it. Let me know what you think!

(“Bob’s your uncle” drink coaster courtesy Bob’s Bar at Shakespeare Tavern, Atlanta)

The “Bob’s Your Uncle” Old Fashioned

0.0 from 0 votes
Difficulty: Easy


Prep time


Total time



Bitters-forward (because I like the flavor of bitters) and 100% booze… this is one to sip slowly!


  • 3 ounces 3 Bulleit Bourbon

  • 1/2 ounce 1/2 Gran Gala Orange Liqueur

  • 1/2 ounce 1/2 Cherry liqueur

  • 6 dashes 6 Fee Brothers Old Fashion Aromatic Bitters


  • Add all contents to a rocks glass.
  • Stir a couple times until mixed
  • Drop in a large craft ice cube. Easy, right?
  • Garnish with a cherry or orange peel or leave it as-is. I’m easy.


Recipe Video


  • I used DeKuyper Cherry liqueur, but for some reason it’s no longer stocked in my area. More often than not I just use some juice from the jar of garnish cherries.
  • As for bitters, Angostura is the standard go-to, so if you have that, use it – I just really like the Fee Bros products

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Bob Sawyer


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Hi! I’m Bob!

If it’s got bourbon in it, I’m drinking it. And if it’s really good, I’m gonna figure out how to make it, and share it with you. Because I’m good like that.


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