Low-Sugar Old Fashioned

How to Make Low-Sugar Old Fashioned

1. 1

   Step 1: Make the low-sugar simple syrup

   Combine the granulated allulose and water in a small saucepan over low heat, stirring until the sweetener fully dissolves (do not boil). Remove from heat, cool to room temperature, then transfer to a jar; this yields roughly 1 cup of 1:1 syrup—use 1.5 fl oz (45 ml) per two-oz pour for the recipe and reserve the rest for other drinks.

   For this step

   • 1/2 cupGranulated allulose (or erythritol)
   • 1/2 cupWater (for syrup)
   
2. 2

   Step 2: Prep glass and garnish

   Chill four old-fashioned glasses briefly if desired. Use a vegetable peeler or knife to cut four wide orange twists, removing extra pith so the peel expresses bright oils without bitterness.
   
3. 3

   Step 3: Build and stir the cocktail

   In a mixing glass, combine the bourbon (2 fl oz / 60 ml per serving), 0.375 fl oz (approx. 11–12 ml) of the prepared allulose simple syrup per serving (1.5 fl oz / 45 ml total for four), Angostura bitters (2 dashes per serving; 8 dashes total) and optional orange bitters (1 dash per serving if using). Add plenty of ice and stir briskly for 20–30 seconds until well chilled and slightly diluted.

   For this step

   • 8 fl ozBourbon or rye whiskey
   • 1 1/2 fl ozAllulose simple syrup (1:1, prepared)
   • 8 dashesAngostura bitters
   • 4 dashesOrange bitters (optional)
   • 4 large ice cubesLarge ice cubes
   
4. 4

   Step 4: Strain and garnish

   Strain each cocktail over a fresh large ice cube in an old-fashioned glass. Express an orange twist over the surface to release oils, wipe the rim with the peel, and drop it into the glass as garnish.

   For this step

   • 4 twistsOrange peel (for garnish)
   
5. 5

   Step 5: Adjustments, ABV notes & storage

   To lower ABV/calories, use 1.5 fl oz (45 ml) whiskey per serving and top with a splash of soda; a 2 fl oz spirit pour at 40% ABV typically results in a finished cocktail ABV in the ~18–22% range depending on dilution. Store leftover allulose syrup refrigerated up to 2 weeks; if you prefer, substitute a commercial zero-calorie liquid sweetener syrup instead, but adjust quantity to taste.
   

1. Combine the granulated allulose and water in a small saucepan over low heat, stirring until the sweetener fully dissolves (do not boil). Remove from heat, cool to room temperature, then transfer to a jar; this yields roughly 1 cup of 1:1 syrup—use 1.5 fl oz (45 ml) per two-oz pour for the recipe and reserve the rest for other drinks.
2. Chill four old-fashioned glasses briefly if desired. Use a vegetable peeler or knife to cut four wide orange twists, removing extra pith so the peel expresses bright oils without bitterness.
3. In a mixing glass, combine the bourbon (2 fl oz / 60 ml per serving), 0.375 fl oz (approx. 11–12 ml) of the prepared allulose simple syrup per serving (1.5 fl oz / 45 ml total for four), Angostura bitters (2 dashes per serving; 8 dashes total) and optional orange bitters (1 dash per serving if using). Add plenty of ice and stir briskly for 20–30 seconds until well chilled and slightly diluted.
4. Strain each cocktail over a fresh large ice cube in an old-fashioned glass. Express an orange twist over the surface to release oils, wipe the rim with the peel, and drop it into the glass as garnish.
5. To lower ABV/calories, use 1.5 fl oz (45 ml) whiskey per serving and top with a splash of soda; a 2 fl oz spirit pour at 40% ABV typically results in a finished cocktail ABV in the ~18–22% range depending on dilution. Store leftover allulose syrup refrigerated up to 2 weeks; if you prefer, substitute a commercial zero-calorie liquid sweetener syrup instead, but adjust quantity to taste.