Editing Old fashioned (cocktail) (section)

===Historical recipes===
The earliest recipe for an old-fashioned cocktail is given by Theodore Proulx of Chapin & Gore of Chicago in 1888:{{sfn|Proulx|1888|p=[https://euvs-vintage-cocktail-books.cld.bz/1888-Bartender-s-Manual-by-Theodore-Proulx-Revised-Edition/25/ 25]}}

{{blockquote|'''Old-fashioned Cocktail.'''

Take one-half lump of sugar, and dissolve it with water in a bar or whisky glass, which have the same meaning; then pour out the water; add a little bitters, syrup and absinthe as you would to any other cocktail; twist a piece of lemon-peel; drop in two or three pieces of ice, one jigger of whisky; stir with a spoon, and strain into another whisky glass.

No. 2. Prepared like the old-fashion No. 1, with the exception that you use one chunk of ice only and leave it in the glass instead of strain it.}}

Points to note include that this uses whiskey, without including it in the name; that it specifies either stirring and straining or building in the glass; it includes both half a lump of sugar and (sugar) syrup; and that it includes absinthe in addition to bitters. Proulx also gives a recipe for "Toddy–Old-fashioned", with only a lump of sugar, water, ice, and whiskey, with the spoon in the glass.{{sfn|Proulx|1888|p=[https://euvs-vintage-cocktail-books.cld.bz/1888-Bartender-s-Manual-by-Theodore-Proulx-Revised-Edition/34/ 34]}}

George Kappeler provides several of the earliest published recipes for old-fashioned cocktails in his 1895 book. Recipes are given for whiskey, brandy, Holland gin, and Old Tom gin. The whiskey old fashioned recipe specifies the following (with a jigger being {{Convert|2|USfloz|disp=or}}):<ref name="Kappeler 1895">{{Cite book |url=https://archive.org/details/modernamericandr00kapp |title=Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks |last1= Kappeler |first1=George J |location=New York |publisher=The Merriam company |year=1895 |page=43}}</ref>

{{blockquote|Dissolve a small lump of sugar with a little water in a whiskey-glass; add two [[Dash (cooking)|dashes]] [[Angostura bitters]], a small piece ice, a piece lemon-peel, one [[Jigger (unit)|jigger]] whiskey.
Mix with small bar-spoon and serve, leaving spoon in the glass.}}

By the 1860s, as illustrated by [[Jerry Thomas (bartender)|Jerry Thomas]]'s 1862 book, basic cocktail recipes included Curaçao or other liqueurs. These liqueurs were not mentioned in the early 19th century descriptions, nor the ''Chicago Daily Tribune'' descriptions of the "old-fashioned" cocktails of the early 1880s; they were absent from Kappeler's old-fashioned recipes as well. The differences of the old-fashioned cocktail recipes from the cocktail recipes of the late 19th Century are mainly preparation methods, the use of sugar and water in lieu of simple or [[gum syrup]], and the absence of additional liqueurs. These old-fashioned cocktail recipes are literally for cocktails done the old-fashioned way.<ref name="Wondrich2007" />

{{Poemquote|Gin Cocktail
Use small bar glass
3 or 4 dashes of gum syrup
2 do [dashes] bitters Bogart's
1 wine glass of gin
1 or 2 dashes of Curaçao
1 small piece lemon peel
fill one-third full of fine ice shake well and strain in a glass<ref>{{Cite book |last=Thomas |first=Jerry |title=How to Mix Drinks: or, The Bon-vivant's Companion ... |year=1862}}</ref>}}

{{Poemquote|Old Fashioned Holland Gin Cocktail
Crush a small lump of sugar in a whiskey glass containing a little water,
add a lump of ice,
two dashes of Angostura bitters,
a small piece of lemon peel,
one jigger Holland gin.
Mix with a small bar spoon.
Serve.<ref name="Kappeler 1895" />}}

Recipes varied in the fruit they used. In 1905, the Hoffman House Old Fashioned Whiskey Cocktail included an orange slice,{{sfn|Willett|2016|p=207–208}}{{sfn|Mahoney|1905|p=[https://euvs-vintage-cocktail-books.cld.bz/1905-The-Hoffman-House-Bartender-s-Guide-by-Charles-S-Mahoney/137/ 137]}} though this was absent from other recipes.{{sfn|Straub|1913|p=[https://euvs-vintage-cocktail-books.cld.bz/1913-Straub-s-Manual-of-Mixed-Drinks/35/ 35]}} In 1934, an "Old Fashioned Cocktail (Whiskey)" featured a lemon peel, orange peel, and slice of pineapple.{{sfn|Duffy|1934|p=122}}{{sfn|Willett|2016|p=207}}

A book by David Embury published in 1948 provides a slight variation, specifying 12 parts American whiskey, 1 part simple syrup, 1–3 dashes Angostura bitters, a twist of lemon peel over the top, and serve garnished with the lemon peel.<ref>{{Cite book |last=Embury |title=The Fine Art of Mixing Drinks |year=1948}}</ref> Two additional recipes from the 1900s vary in the precise ingredients but omit the cherry which was introduced after 1930 as well as the soda water which the occasional recipe calls for. Orange bitters were a popular ingredient in the late 19th century.<ref>{{Cite web |last=Simonson |first=Robert |date=8 December 2008 |title=After 184 Years, Angostura Visits the Orange Grove |url=http://www.saveur.com/article/Wine-and-Drink/After-184-Years-Angostura-Visits-the-Orange-Grove |website=Saveur}}</ref>