Call Me Old Fashioned, But This Is New!

Despite the name, the Old Fashioned has never really gone out of fashion.

A staple of the American cocktail canon—especially among bourbon lovers—it’s enjoyed a major resurgence in recent years. You’ll find it listed on nearly every cocktail menu, typically at or near the top, and most establishments offer their own interpretation of the classic.

The Benchmark of a Bar
For me (and many of my drinking partners), the Old Fashioned is a litmus test—a benchmark drink that signals whether or not a bar takes its craft seriously. If they can’t get this one right, chances are slim we’ll explore the rest of the list.

It’s a drink of quiet confidence: no flash, no gimmicks. Just balance, restraint, and familiarity. The Old Fashioned should feel like comfort food and a warm fire—simple on the surface, subtly complex underneath.

The Venue: Velvet Cellar (V/C)
Recently, I had the pleasure of enjoying an Old Fashioned (or two) at Velvet Cellar, or “V/C”, one of the newer additions to LoDo’s cocktail landscape. Located at 15th and Wynkoop, V/C feels like a neighborhood bar disguised as a stylish downtown hideaway—just steps from my Union Station flat.

What Makes a Good Old Fashioned?
The foundation hasn’t changed:

• Bourbon or rye

• Simple syrup

• Angostura bitters

• A twisted, expressed citrus peel (usually orange)

Toss in a Luxardo cherry, and you’ve basically got both dinner and dessert in one glass.

In a drink built from so few ingredients, balance is everything. No single note should dominate; the elements should blend, layer, and support one another. That’s the baseline. Anything less is just whiskey with clutter.

What Elevates One?
A great Old Fashioned reveals each component in sequence:

• Bitters for depth

• Sugar to soften the heat

• Whiskey to sing—preferably something worth sipping on its own
  
  I tend to favor Law’s Four Grain Bourbon, but honestly, trying different spirits is part of the fun. A true Old Fashioned doesn’t mask a whiskey’s character—it amplifies it.
  
  

Why V/C’s Old Fashioned Hits Different
V/C delivers one of the best-executed Old Fashioneds in the Union Station area. It’s traditional at its core, but subtly inventive where it counts.

The Twist: Demerara + Toasted Peppercorn
The use of Demerara syrup lends a rich, caramelized depth and avoids the overly sweet finish that ruins so many otherwise promising drinks.

But the move that makes it sing?
Toasted peppercorn infusion in the syrup—a stroke of brilliance. It adds a bright, spicy lift and a sense of dimension. Like acidity in wine, the pepper rounds out the flavor and keeps the whole thing alive on your palate.

The Final Touches
The drink is finished with a flamed orange twist, maximizing the release of citrus oils, and is garnished with a single Luxardo cherry—rich, restrained, and just enough.

The result?
A silky, viscous cocktail where no single element overwhelms. The Law’s bourbon takes the lead, but never drowns out the ensemble. It hums low and long. The whole drink lingers.

If it’s not the perfect Old Fashioned, it comes damn close.

A Classic Old Fashioned Recipe (For the Purists):

• 1 tsp sugar

• 3 dashes Angostura bitters

• 1 tsp water

• 2 oz bourbon or rye

• Garnish: expressed orange twist