Searsucker- Austin, TX

This was ok. Yet another bar that tries to be gimmicky. Try have their one private bottles of Angel's Envy from "barrels they personally chose". Fig bitters. Crap ice. No cherry.
6.5/10

Home - Austin, TX

50th Old Fashioned.
Home 1 week barrel-aged Old Overholdt, with the classics, Demerara sugar, angostura bitters, orange peel and a maraschino cherry.
Ice ball gives it an automatic +0.5
8:5/10

1/2 step - Austin, TX

This looks watered down but it isn't. In fact, it's delicious. Florian used Evans Williams bonded and great ice, and this was so good, it didn't even need the maraschino cherry.
So good.
9/10

Geraldine's - Austin, TX

This was at the outdoor, pool bar, so I guess I ant complain about the plastic cup.
But I can complain about the crappy choice in Ice, and the red plastic cherry. They use Old Overholdt.
Maybe it's better if you order it at the inside bar. Who knows.
6/10

Emmer & Rye - Austin, TX

This was very well done.
Great Ice, well balanced, great flavor.
They use Buffalo Trace.
8.5/10

Nomad bar - Austin, TX

Bartender number one didn't notice he served me in a glass with a crack in it. Bar tender number two did notice the crack, but didn't dump my drink and pour me a new one; instead she just poured it into a new glass. Not sure which is worse.
They use Dickel's which I like.
The overall drink is well made, but they have regular bar ice which waters it down in a hurry and he muddled a red plastic cherry.
Just hard to finish a drink that might, just might have glass within all the ice. Why they didn't serve me a new one is a mystery. I'll stick to beer at this dive bar moving forward.
5/10

Salty Sow - Austin, TX

This was well made. Maple Old
Fashioned made with Makers Mark. Great ice for the glass, lightly muddled maraschino, well muddled orange peel. Nicely balanced flavor with the maple.
8/10

Schoolhouse Pub, Austin, TX

I first had one here last December and it wasn't that good.
Now I'm back a year later and it was even worse. It's like they try too hard on classic drinks. IMO, spend your creative energy on original drinks and don't mess with the classics.
In this case, they took a bourbon called Red Handed. Apparently it's a TX bourbon made by combining a Kentucky and a Tennessee whiskey and Bourbon and then it is barrel aged. This bar then ages that. So it's a blend that is aged, that is then ages again. Why?
The pic shows the result, a dark fruit bourbon thing with no orange peel and no cherry. I'm guessing the cherry was within the aging.
Decent ice tho, but sheesh, don't get an OF here. Just don't.
5/10

Jeffrey's - Austin, TX

I think I'm on to something. Four roses is not a good bourbon for Old Fashioneds u less you want them to taste like a bourbon on the rocks.
Then again, maybe if this place and weather up put a Maraschino Cherry in the drink the way the classic drink should have one, it would taste differently.
I moved to the bar later and saw them make this. They used brown sugar and a little soda and some type of ver watered down bitters. I didn't ask what it was, but it was watered-down-looking. In any case, it was average. Don't go seek this one out, and if there, order something else. For example, their gin drinks were on point.
Multiple ice cubes = minus 1.
No cherry = minus 1
6/10

DIVE, Austin Tx

This was a very good Old Fashioned.
Used Old Overholdt and did a really good job.
Seek out bartender names Bjorn, and if he's there, you'll be in good hands.
Big ice block too. Only thing from keeping it from getting a 9 (which it technically deserved), is the glass, as the ice won't fit until it melts.
8.5/10

The Wheel, Austin TX

This was awful. So awful I forgot about it. Drank this back in May. A very rainy Sunday, which made me sad. But not as sad as this disaster.  Seriosuly, what the hell is this?  3/10

Weather Up - Austin, TX

This was a little disappointing as I've been there in prior years and it was great.  this time, it tasted like a straight up bourbon on the rocks.  6/10

The modern, at the MOMA

Bar tenders choice.
He chose Elijah Craig.
Not mad, but not great.
6.5/10

Meddedlesome Moth, Dallas, TX

Templeton rye, only because I said I refused Bulleit anything. Very well done. Impressed even though it doesn't have a maraschino. Delicious. Could've drank 5.
8/10

Rio Rita, Austin TX

Why do people insist on putting all the stuff in a shaker then shake it all up thinking the OF will be good?
No it doesn't work.
Never has, never will.

This sucked. And guess what rye they used. Yep, Bulleit, because why be different.

4/10 never again.

Here's the thing tho. I like this place. Their margaritas are awesome and so are their bloody Mary's. Get those.

Skylark Lounge, Austin TX

The skylark lounge is one of my favorite dive bars in town. Come here at 5:45pm on a Friday and grab a spot as far up as you can so you can enjoy Miss Wright do her blues thing on the piano.

Recently got their liquor license so the days of brining your own bottles is but a distant memory. So, finally a chance to have an OF.
Made with, you guessed it, Bulleit Rye, because why be different.
But it was good. It was a well made dive bar OF. I really can't complain and I'll get one again after I find out the damage on the wallet.
No cherry and regular bar ice is automatic -1.5. But +0.5 cool dive bar points.
6.5/10

The Townsend, Austin, TX

This was a good OF. The bartenders are well trained and now what they're doing. A sophisticated OF is served here with their choice of booze being Wild Turkey Rye which was quite a surprise.
It was made with Demerara and a lemon peel that really wafted citrus upon your nose at every drink.
Place is nice, we went on kind of an off night at 8pm so not sure if this is a douche bar or a place I can enter again at prime time. They used about one inch cubes so no ice point deduction.
8/10

Kingsbury Street Cafe, Chicago IL

This is a brunch spot. BUT, I spotted a bottle of Redempion Rye among their collection at the bar, so I asked if he could make and OF. He said yes, waited a few seconds then said "remind me again what is in those?"

He shook I in a shaker and used regular ice. But the booze is good so it wasn't totally ruined. The food was great as was the Bakon Bloody Mary. Just don't go off menu for a mixed drink at a brunch place.

5.5/10

Lonesome Dove, Austin TX

This was alright, but didn't really do much for me.   For a restaurant by a Top Chef Master (Tim Love), you'd think they'd also raise their game in the drinks.   Why did this fail.  They used the boring over-used Bulleit Bourbon, and a regular (and disgusting) red bar cherry.
You'd think they'd try a little harder.
5/10

However, the food was delicious

Péché, Austin TX

This one was delicious. Made with a bonded rye and Demerara syrup instead of a sugar cube. Bartenders here know what they're doing. It's a winner for sure 9/10.

House Party, South Austin

They hired a Bartender so it counts.
It was well done. Bulleit Bourbon, and a few drops of my homemade cinnamon tincture that I brought with me. Nice touch was to flavor the entire rim of the glass with the orange peel. 7.5/10

Public, St Paul MN

This is not good for a hip bar.   But they make themselves feel like they would make a great one.  Reality.  For a lounge, get ice. Don't pour an OF in regular ice.  It's awful.  And I let two others taste it.  They agreed.  It's not good.
4,5/10

Spoon and Stable, Minneapolis, Minnesota

This was decent but weird. The whole dried pineapple instead of orange was cute but personally, I don't think it worked. They also used rum instead. They should have added some orange bitters to add to the actual drink because without any citrus or any cherry to flavor the drink, this was really just a Rum on the rocks with some Demerara sugars and a dried pineapple that didn't offer much.
Great ice tho, I'll give them that!
5/10 because this should't be called an Old Fashioned.

Nobu, Las Vegas

I drank this on July 4.  

It is the best Old Fashioned I've ever had.  
And I had it at a sushi place, go figure.  They used a Japanese Whisky: Nikka Coffee Grain

It was so smooth, even a unicorn's tears couldn't hold a candle to it.
Maraschino Cherry, perfect muddling of the orange peel.
Perfection, just like the entire meal was.

9.5/10

Waterfront Marriott, Baltimore

This was terrible. Bulleit Rye was used but that didn't matter. Incredible how you can get a great one at one Marriott, then 48 hours later you get a terrible one across the country.
I think the photo speaks for itself. Only thing you don't see, is about 30% of this glass was topped off with club soda.
2/10

Alibi, Los Angeles

This was delicious. They use Rittenhouse Rye which was delicious. Only issue was she didn't muddle anything, and barely squeezed the Orange peel. If I lived in LA, I'd be a regular here.
7.5/10

Steak & Whiskey, Hermosa Beach, California

This was really good.
They used Buffalo Trace and was really well done. Wasn't your typical Old Fashioned but the slight twist was well executed.
8/10

Abigaile, Hermosa Beach, California

This was a super popular joint but this was just about the worst old fashioned anyone of us had ever had. Super sweet and disgusting.
2/10

Marriott Marina del Rey, Los Angeles, CA

Walked by the bar at the Marriott I'm in and they had rock candy. I inquired what they put it in and when she said, "one of our Old Fashioneds", I ordered 4. (Not all for me)

Bulleit Rye seems to me the Rye here in LA.
It was really well done. She purposely didn't give us a big ice, because it doesn't work with the rock sugar. 8.5/10

Cantine, Austin TX

As usual, I told him bartenders choice, but specified my choice to be a Rye. The guy chose Buffalo Trace. This guy did it up, he lit a match and sprayed they orange peel mist trough it to toast the mist that went in the glass. Fancy. Overall a very good tasting OLd Fashioned and I'd have another if I return, however, I'm not sure I'd ever have two in one sitting as they were a little expensive. Maybe ask for the well Rye on the next one. Who knows, it may be Old Overholdt! No cherry at all. Good ice. Almost forgot to take a photo.
8/10

(By the way, they use a large ice cube for all drinks. He breaks it in his hands tapping with a spoon to make it fit different sizes glasses. Or he hammered it in a sack to make someone's mint julep. Slows down the bar, but impressive.)

VOX, Austin TX

The made this with High West Double Rye and it was very tasty. One thing they did different was that he mixed it and chilled it in a large mixing carafe then poured it over new ice. The bar in NYC at the top of Rockefeller Center did this too. I'll definitely have one again. However, I had to ask if I could add a maraschino cherry from their garnish tray on the bar, and minus 1 point for using small ice cubes that melted quickly in the sun.

Bricktop's - Atlanta

24 hrs after having a very mediocre one at Bistro Niko, I had one with the same Bulleit Rye at a restaurant a 1/4 mile away that was way better. While they still muddled an entire wedge of orange, the fact that they had bitters and the maraschino cherry, went a long way.
Minus 1pt for the orange wedge and regular ice that watered it down.
6.5/10

Drinks Lounge, Austin TX

The first time I came here in 2014, this was a terrible Old Fashioned.

After drinking across the street, I decided to hop over to knock out one more even though I knew it was bad, but I need 50 in 2015, so why not.
Nice surprise... Different bartender and, while made in a very small glass, it was delicious. I'm pretty sure it's the same amount of booze as a regular bourbon glass, but this small glass requires less ice?
I really enjoyed this one and think it deserves a solid 7.5/10

Swifts Attic - Austin, TX

The idea here is that they pour a Bourbon (I think it was Old Overholdt), into a glass with a frozen ball that is made up of the rest of the ingredients.
While the idea is original and cute, it doesn't work for an Old Fashioned. You are essentially drinking Bourbon on the rocks until enough thaws, and that takes a while because it is a ball instead of a cube (physics). The point of a ball ice-cube is that it is the longest shape to melt. The point of this drink is that you want the frozen mix to melt to flavor the bourbon.
By the end of this, you lose patience and start to destroy the ball with the straw you got with your water, or the spoon from your appetizer, and even though you already asked for a second pour of Bourbon, it's now just way too sweet. Never again as you're paying for two drinks because you feel like you need that second pour of bourbon to see if you can make better, which you can't.
5/10

(They do offer this idea for other drinks, and I think it could work for those)

________ - New Orleans, LA

I wish I could remember where this was but I don't. Not one of my soberest nights, but I do know that this was clearly the worst Old Fashioned I've ever had in my life.
Who puts coke in an Old Fashioned? They do.
1/10

Kingfish - New Orleans

This one was delicious. Great technique and care, to make such a simple drink a great one.
Meticulously muddled, sugar and orange peel, then topped it with another twisted peel at the end. The well bourbon is Old Overholdt, and that was good enough for me.
8.5/10

Bistro Niko - Atlanta, GA

For a dressy place with great food, I was extremely disappointed by this one. Bulleit Rye (I simply said, Bartenders choice, but make it a Rye), a slice of orange, a red bar-cherry, and regular bar ice, made for a weak old Fashioned. I'd forgive the ice, if the technique was more on point.   5/10

Craftsman, Austin, TX

They're not officially open until May 2, so this may be an unfair review.  

Not very good.   Bulleit Rye for me, G. Dickel's for her, neither were great.    But.... we will be back for a second try once they're seasoned.  Great staff, and great Sunday flavored mimosa specials so giv'em a shot.... Just stay away from this drink.  5/10

Stay Gold - Austin, TX

This place is great.  And this is a tasty OF.  The fact that the well rye is High West Double Rye gives them an automatic 2 extra points.   

However, with such a great rye and so much love put into it, I'm saddened by the use of run of the mill ice that waters it down faster than one big cube. 

So 8/10 is all I can give instead of a 9 or 9.5

Whislers - Austin TX

This is one of my go to places for a great OF in Austin. This one uses Dickel's (green label).
Delicious. 8.5/10

The Tigress - Austin, TX

These people know how to make an OF the way I love them. This was delicious and they used Old Overholt. Just thinking of it makes me thirsty.
9/10

The other one I had was so good, I decided I needed to try one with High West rye as well. This one didn't disappoint, either.  Looked identical to the one in the pic.
9/10

Temple Bar - New York City, NY

This one was alright but not delicious like the one I had just had at The Wren 5 mins away. There wasn't anything wrong with it, it just wasn't greatness.
6.5/10

Top of the Rock - New York City, NY

This was good but not awesome. Not a single hint of maraschino cherry for flavoring but it was clear that they have chilled it prior to serving and they gave me one big ice cube which is how it should be.
I think it cost $18. You pay for the view.

7/10

The Wren - New York City, NY

This was all sorts of delicious. It was too loud to ask her what booze she used, but it was tasty. I wish I could have had 4 more.
8.5/10

Pencil Factory - Brooklyn, NY

The worlds smallest OF. She made it in one of those wide mouth shot glasses. I first thought it was a joke but she said that is how they make them at that bar. Despite that she tried to ruin it with one of those disputing red bar cherries, it was actually quite delicious!
7/10 (deducted a point for the nasty cherry)