Overview: Chicago bartender Toby Maloney shares his go-to bourbon and mixing tips for Old Fashioned Week, a charity initiative launched by Elijah Craig. Participating bars donate $1 per drink to the Southern Smoke Foundation through October 18th.
The Full Story
The concept originated in about 50 bars across France in 2015 before Elijah Craig launched the event in the United States in 2020. Maloney, head mixologist at The Violet Hour, credits a first Old Fashioned made with Demerara and no fruit at Milk and Honey in New York City for transforming his palate. He co-authored “The Classic Cocktail Sessions” alongside spirits and cocktail journalist Emma Janzen, published by Penguin Random House.
Production & Profile
Maloney recommends Demerara sugar, no fruit, and stirred whiskey for a clean profile. His preferred base spirit is Old Grand Dad Bottled in Bond, though Four Roses “Yellow Label” and Wild Turkey Rye 101 also work well. Variations can include Ardbeg Scotch or Laphroaig. The recipe calls for 2 oz whiskey, 1/4 oz Demerara syrup, 1-3 dashes of bitters, and a citrus peel garnish.
Brand & Industry History
Old Fashioned Week supports the hospitality industry by raising funds for the Southern Smoke Foundation. Maloney notes that while some expect expensive rye or fancy sugar, his approach remains simple. The book entry details the spirit, sugar, water, and bitters formula.
What This Means
The drink effectively “cools off” the whiskey, maintaining flavor while reducing heat. Maloney describes the Old Fashioned as the “All-State cheerleader of whiskey cocktails.” The initiative allows bartenders and home mixologists to put their own spin on the whiskey classic while giving back.
Consumer Takeaway
Drinkers can follow Maloney’s recipe using a mixing glass three-quarters full with ice, stirring for one or two rotations before straining into a chilled Double Old Fashioned glass. Express citrus peel oils over the top of the glass before adding the peel as a garnish.
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