House Of Shield's Eric Passetti explains a few differences in Old Fashioneds: "Purists will tell you they need to be made with Rye, while old-timers request muddled fruit." He bridges the gap with sweet but strong Buffalo Trace Bourbon, gum syrup for body, and Angostura and orange bitters. Passetti meets the garnishes in the middle too, choosing an orange slice and Italian brandied cherries.

Chris Barry, co-owner and bartender at 83 Proof, loves classic, spirit-driven cocktails. So the Old Fashioned here is built around Elijah Craig 12 year Bourbon, adorned plainly with simple syrup and Angostura bitters. Partner Marc Goldfine adds his philosophy that Old Fashioneds are classics for a reason: "focus on the fundamentals, then you will always have something delicious."

"The Old Fashioned is such a simple drink: a balance of sweet and bitter. A big part of ours is using really nice sweetening components, and putting a lot of time and energy into making our own bitters," says Bar Agricole's Thad Vogler. Try his Bourbon Old Fashioned, with homemade stone fruit bitters, or a Rye Gin version with orange and aromatic bitters. Vogler serves them both in Hario glasses from Japan.

At 25 Lusk, Bar Manager Zack Hirsekorn makes an Old Fashioned with Templeton Rye, gum syrup for viscosity, and a few dashes of Angostura and orange bitters. He says he likes Templeton because "it's a classic rye that's been produced in the states for nearly a century, and its clean flavor allows the bitters to shine through."

This little bar in Hayes Valley serves up several twists on the classic: a Smoky OldFashioned with maple and McCarthy's Single Malt from Oregon, and the oh-so-popular Chamomile Old Fashioned, with chamomile-infused Old Forester 86 Bourbon and honey syrup. GM Mikha Diaz says she likes it because "the chamomile takes the abrasive edge off of the bourbon and makes it very approachable, while still remaining true to the cocktail's spiritous nature."

In this city of mixology, we've come to expect that reclaimed wood and suspenders go hand-in-hand with a good whiskey selection. At Rickhouse, Dan Stahl likes to go with a spicy rye, Turbinado syrup, and an orange twist. He likes how the richness of the Turbinado balances out the spiciness of the rye, and is all balanced out by that lingering scent of Angostura.

New Mission restaurant Lolinda's Chris Lane likes to make an Old Fashioned with Old Grand Dad Bourbon, Demerara syrup, and the usual Angostura and orange bitters. He likes Demerara syrup because its molasses-like flavor gives the drink a more "rich, earthy sweetness than you get from a refined sugar." He'll finish it with an orange and lemon twist and a brandied cherry to garnish.

Kevin Diedrich, bar manager at Jasper's, uses over-proof Rittenhouse 100 for a spicy Old Fashioned. He'll also add 3 types of bitters: Angostura, orange, and a touch of Fee Old Fashioned bitters to round out the cocktail with a hint of baking spice. Dark, unrefined Demerara syrup is his sweetener of choice for darker spirits like rye for depth and richness. It's finished with one large ice cube to chill, but not water down, and is garnished with a lemon and orange twist.