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Give the drink a stir or shake every so often to hasten this process. The sugar may not dissolve right away, but it will dissolve over time. Mix the ingredients together, place in a serving vessel, and chill well.Once you have your ingredients, measure them out according to the math you did in Steps 1 and 2.Remember that alcohol is usually sold in 750mL bottles. Use the resulting numbers to help you figure out how many bottles of whiskey you'll need to buy.Bitters tend to become more pronounced over time in batched cocktails so you don't need to use as much. For the bitters, divide the number you got in Step 1 by 2.Use granulated sugar instead of sugar cubes. Multiply each ingredient by the number of servings you want to make.

To mix a large batch of Old-Fashioneds for a party, follow these steps:

The Old-Fashioned is a very simple drink, but mixing them one at a time for a crowd is still time-consuming. Some whiskeys can even handle unusual flavors such as chocolate, peach, or rhubarb. Orange bitters are nice, and any whiskey barrel-aged bitters are a natural accent for the drink. Angostura aromatic bitters are the classic choice, though today's market includes a great variety of bitters.Some bartenders pair a lemon peel with certain whiskeys and some use both orange and lemon peels. The earliest old-fashioneds barely used the fruit as a garnish.

Adding an orange slice or peel to the muddle is a modern twist.Alternatively, use a splash (barely 1 teaspoon) of simple syrup instead of granulated sugar, mixing it with the bitters before adding ice and whiskey.When using granulated sugar (rather than a cube), it's common to add 1 teaspoon of water, then stir until the sugar dissolves.It's a nice drink but many bartenders have reverted to the simpler version. For much of the 20th century, the old-fashioned was muddled with an orange slice and topped with a splash of club soda and a maraschino cherry.