• 2 oz. Rye Whiskey
  • 1-2 Dashes Five by Five Aromatic Bitters
  • 1 sugar cube or 1/2 oz. rich simple syrup

Place a sugar cube at the bottom of an old fashioned glass and coat with bitters.  Gradually add whiskey and ice while stirring until all ingredients are fully integrated.  Garnish with an orange peel.

Notes:  This is the classic cocktail.  The making of an Old Fashioned is not as simple as it appears by the recipe.  Traditionally it required a sugar cube and it takes careful stirring to dissolve the sugar completely as the drink is being made.  Simple syrup definitely does make this easier, but takes away from some of the traditional labor involved.  A simple orange peel twisted into the glass and pressed over the entire rim of the glass is sufficient garnish.

5 Squared Manhattan 

  • 2 oz. Rye Whiskey
  • 3/4 oz. Sweet Vermouth
  • 1 Dash Five by Five Aromatic Bitters

Stir 50 times over ice and strain into a cocktail coupe.  Garnish with a lemon peel or amarena cherry

Notes:  Perhaps the most classic bitters cocktail outside of the Old-Fashioned.  There are several incarnations of the Manhattan, but the 5 Squared highlights the dry spicy nature of rye whiskey by not using too much vermouth, garnishing lightly and never shaking.  Look for a whiskey made from at least 95% rye mash fermentation and high quality sweet vermouth.  Stir this drink generously, but not aggressively so it strains clearly into the glass.  The coupe is the preferred glassware for the Manhattan.

5 Squared Vieux Carre

  • 3/4 oz. Rye Whiskey
  • 3/4 oz. Cognac
  • 3/4 oz. Sweet Vermouth
  • 2 Dashes Five by Five Aged Citrus Bitters
  • 1 Dash Five by Five Aromatic Bitters

Stir 50 times over ice and strain into a cocktail coupe.  Garnish with a orange peel.

Notes:  I’m sure there are many of you crying out that the Vieux Carre is not a cocktail that is served up.  Traditionally the Vieux Carre is served in an old-fashioned glass over ice.  I like to think of this more as a Nouveau Carre for two reasons.  One, being that this drink is best made with high quality spirits, serving it up will not allow these flavors to be diluted.  Also, the keen-eyed observer can see the absence of Benedictine in this recipe.  I feel the herbal component of this cocktail is handled quite nicely by employing both of Five by Five’s bitters flavors and makes this gem of a cocktail a bit more accessible to the home cocktail enthusiast.  


  • 1.5 oz Genever Gin (preferably Anchor Distilling’s Genevieve)
  • 1/2 oz Fresh Lime Juice
  • 1/2 oz Rich Simple Syrup
  • 10 dashes Five by Five Aromatic Bitters
  • 10 dashes Five by Five Aged Citrus Bitters
  • 10 dashes Angostura Bitters

Add contents to a shaker and shake over ice until thoroughly chilled.  Strain into a cocktail coupe

Notes: This cocktail is a variation on the Sawyer from Brad Thomas Parson’s book Bitters.  The Sawyer is a brilliant display of the flavor potential in bitters.  I chose to change up the recipe a bit to get a little more malt quality from a good genever gin and a bit more flavor from our Aged Citrus Bitters, whose savory character mixes so well with genever gin.  The resultant cocktail has a bit more depth and character for someone who enjoys old-fashioned distilled spirits and cocktails.