Curated: Reverted this to the VS&FC version, which was with 3/4 oz orange bitters. Moved the Hess variation to notes. Updated History and Source.

Tried both ways. May prefer the original version as the modern take is a bit too sweet. 

This comes off pretty sweet even for a punch recipe. As is, it might be best served in a goblet of crushed ice with straws and fruit garnish. For the cocktail-style drink, after cutting the recipe in half, I still dropped the syrup and liqueurs down to a couple dashes each and omitted the egg white. I think the yellow chartreuse works better here, and Grand Marnier instead of Curaçao was a good choice. Granted, that may be starting to veer away from the original drink.

This is a great crowd-pleasing Thanksgiving cocktail. When you're making your cranberry relish, simply reserve some cranberry syrup for use later in cocktails. If you don't have cachaça (a Brazilian rum-like spirit made from sugar cane juice), you could substitute a light rum.

It's that time again - we now have 36 variations of the Old Fashioned, and I'm going to thin them out (by hiding them) based on how many people have the drink in their cocktail book - I feel it's better than either deleting them or merging them into this drink and making a note. Just as a heads up, I'm also going to do this to the Negroni and the Martini - any new variations of these three drinks will need to come from a great bar or be so compelling it deserves to be seen by everyone.  Thanks, Zachary

Made an altered version using 2 oz rye and a 1/2 oz of orange oleo saccharum and two dashes of Angostura. Made me think of the orange-forward on-tap Old Fashioned at the Union Kitchen (Copenhagen) I had a few years ago. Really nice and simple. 

Please consider adding the Wisconsin Old Fashioned. A brandy version with lots of bitters and cracked ice. Nice variation.

When making a Dry Martini with St. George Terroir Gin, I recommend adding a small amount, no more than a quarter ounce, of Clear Creek's Douglas Fir Eau de Vie. One of the Terroir's botanicals is Doug Fir, and the two spirits meld together beautifully with the vermouth to make something redolent of West Coast forests without being overwhelmingly pine-y (your tastes may vary). Grapefruit bitters are a good way to go in this Martini. If Douglas Fir can't be found, the Terroir still makes an excellent, richly herbal Martini on its own.

The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.

I like this variant from David Wondrich's Imbibe, called Formula #1 (Turf Club). It's a lot sweeter, but I tend to like things on the sweet side.

1.5 oz Old Tom Gin

1.5 oz Italian Vermouth

2-3 dash bitters (I used angostura, but calls for Peruvian)

Gin and Sweet Vermouth with a twist is occasionally known as a "Gin & It".  Not worth making a new recipe, but also delic.

Probably worth mentioning Audrey Sanders' Fitty Fitty Martini (equal parts London Dry and dry vermouth, orange bitters and lemon twist) and Eel Bar's Wet Martini (2:1:1 London Dry, blanc vermouth, and dry vermouth, orange bitters and an expressed orange peel). 

Refreshing and boozy. I lived in Brazil for 3yrs. Cut 1/2 - 1 lime into pieces & put 2 T sugar in a bottom of rocks glass, muddle, add ice & at least 3oz cachaca - cheap stuff ok. Enjoy! Never liked simple w/ this drink.