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London dry gin, American cocktail template · British

Gin Old Fashioned (Botanical, Bright & Stirred)

The Old Fashioned template poured over gin: a juniper-forward gin, a touch of sugar and orange bitters over a big cube. Crisp and aromatic where the whiskey version is warm — an elegant, spirit-forward showcase for a gin you love.

By Table & Traditions Editors

Published July 11, 2026

A gin Old Fashioned over a large ice cube with expressed lemon and orange peels, crisp bright light.

Strip the Old Fashioned back to its bones — spirit, sugar, bitters, ice — and gin slots right in. Where whiskey brings oak and warmth, gin brings juniper, citrus and a bouquet of botanicals, so the drink turns crisp and aromatic rather than rich. Orange bitters (rather than Angostura) keep it bright, and a lightly aged 'barrel' gin can even mimic the original's warmth.

Yield
Makes 1
Prep
4 min
Cook
0 min
Total
About 4 min
Difficulty
Easy

The Gin Old Fashioned proves the template works with almost anything. Juniper-forward gin, a touch of sugar and orange bitters over a big cube — crisp and aromatic where the whiskey version is warm, and an elegant way to show off a gin you love.

Not a martini

This isn’t gin and vermouth — it’s gin sweetened lightly and seasoned with bitters, the Old Fashioned way. The result is spirit-forward and botanical, an aperitif rather than a cold, dry martini.

Choose your gin

A London dry keeps it classic and crisp; a barrel-aged or Old Tom gin brings warmth closer to whiskey; genever makes a rich, old-world drink. Go lighter on the sugar than you would with bourbon.

Stir and double-express

Stir with ice, strain over one big cube, and express both a lemon and an orange peel to echo the gin’s citrus botanicals. It’s the brightest branch of the Old Fashioned family.

Ingredients

Makes
1
  • 60 ml (2 oz) gin A juniper-forward London dry keeps it classic; a barrel-aged or Old Tom gin adds warmth closer to whiskey.
  • 5 ml (1 tsp) rich simple syrup Gin needs a slightly lighter hand with sugar than whiskey. Start small.
  • 2 dashes orange bitters Orange bitters flatter gin's citrus botanicals; a dash of Angostura adds depth if you like.
  • lemon and orange peels, to express and garnish
  • 1 large ice cube

Method

Tap a step’s number to check it off as you go.

  1. Add the gin, syrup and orange bitters to a mixing glass with ice and stir for 20–30 seconds until well chilled.

    Why: Stirring keeps this bright, spirit-forward drink silky and clear, and the dilution softens the gin's edge.

  2. Strain over one large ice cube in a rocks glass.

    Why: A single big cube keeps it cold and strong, melting slowly rather than watering it down.

  3. Express both a lemon and an orange peel over the top, and drop one in.

    Why: Two citrus oils amplify the gin's own citrus botanicals, making the drink smell as aromatic as it tastes.

A quick, anonymous tap — no review needed.

Variations

  • Barrel-aged

    Use a barrel-rested or Old Tom gin, and Angostura instead of orange bitters, for a version that drinks closer to a whiskey Old Fashioned.

  • Genever Old Fashioned

    Use genever — gin's malty Dutch ancestor — for a richer, rounder, wonderfully old-world drink.

  • The Old Fashioned family

    Swap the base — whiskey for the original, rum, agave spirits or brandy for the other riffs.

Serving & Storage

A refined aperitif. The botanical brightness whets the appetite before dinner.

Pairs with: Oysters, Smoked salmon, Olives and almonds, Goat cheese.

Storage: Make to order and serve immediately over fresh ice; stirred drinks don't keep.

Nutrition

Per serving (1 drink (~75 ml))

Calories
160
Protein
0 g
Carbs
5 g
Fat
0 g
Fiber
0 g
Sugar
5 g
Sodium
0 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Is a Gin Old Fashioned just a martini?

No. A martini is gin with dry vermouth, stirred and served up; a Gin Old Fashioned is gin with sugar and bitters over ice — sweetened and seasoned rather than fortified with wine. It's the Old Fashioned template applied to gin.

Which gin works best?

A juniper-forward London dry gives a crisp, classic drink. For something closer to the whiskey original, use a barrel-aged or Old Tom gin, which brings warmth and a hint of sweetness. Genever makes a rich, old-world version.

Angostura or orange bitters?

Orange bitters flatter gin's citrus side and keep the drink bright; Angostura adds baking-spice depth. A dash of each is a great combination if you can't choose.

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Further reading