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Intimate Classics: The Old Fashioned

Lynnette teaches you her riff on the Fancy Free, a quicker version of an Old Fashioned. Ryan demonstrates a more advanced version by infusing bourbon with beeswax and bottling it for a fun gift.

World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.


[00:00:00.00] [UPBEAT MUSIC] [00:00:21.02] - So classic cocktails I think are the building blocks of every part of making cocktails. You can make your crazy, super awesome signature drink in your bars and restaurants. But if you have a classic foundation for cocktails, you can make any drink you want. [00:00:35.78] So I like to start with kind of the simplest drinks, which are usually your stirred drinks, your drinks that you might think of that are a little more spirit forward. I kind of think of these as drinks where you're getting to know your ingredients. And the most important ingredient in your cocktails is the spirit you're working with. [00:00:49.17] So these are going to highlight those ingredients for you. The Old Fashioned's a perfect template because it's meant to highlight the spirit. So it's about two parts of your spirit to about a quarter or a half ounce of whatever sweetener. Traditionally, in the Old Fashioned, that's your simple syrup or some sort of sugar, like demerara, and then bitters, which end up being like your salt and pepper. [00:01:09.08] And you can play around with all of those different ingredients. And that's how you can create new versions of your Old Fashioned. These cocktails I think are playful. You can have opportunities to even think outside of your realm of possibilities. [00:01:23.54] Classic cocktails like the American Trilogy will not just use rye whiskey but add apple brandy to it as well, and then add the demerara, and then add different orange bitters. So you can play around with different things. [00:01:34.31] I like to look at this cocktail as the basis of all things. So you can even take out that sugar and use one of your favorite liqueurs as a sweetener instead, and then make a whole different variation of cocktails for yourself. So the cocktail I'm going to showcase to kind of show you how to do that is a cocktail called the Fancy Free, which the classic cocktail and a riff on the Old Fashioned. [00:01:56.39] [UPBEAT MUSIC] [00:02:00.71] I always tell all of my bartenders we start with building our drinks with the cheapest ingredients so in case we mess up, which happens, you don't have to throw away the whole drink. So I'm starting with my bitters. Again, this is your salt and pepper. We have a whole range of different styles of bitters. [00:02:16.34] You can use these to bring out flavors and aromas and the spirits. So since I'm using whiskey, the Angostura, the aromatic bitters, is kind of a classic pairing. It has notes of cinnamon, clove, baking spices, all the things you get from aging spirits and wood, which are vanilla and tannins. The Angostura and aromatic bitters can bring out and amplify those flavors. [00:02:37.31] Some whiskeys have more chocolate notes. So you might want to use bitters that bring that out. So you can look through the different arsenal and think about how you're using bitters to pop those extra flavors of your favorite spirit. [00:02:48.14] So I'm going t...

About the Instructor

James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.


Students give MasterClass an average rating of 4.7 out of 5 stars.

This was such a fun class! Lynnette and Ryan are super passionate and they have inspired me to create.

The class was amazing and added a lot of new perspectives for me. I already have a background in bartending and drink creation, so this was perfect.

Halfway through this course, I realized I was smiling so hard that my face was hurting. Such lovely instructors! I loved the "artistic science"!

This was an awesome series. I loved the exploration of new ingredients and techniques. The instructors were a joy to watch!


Tina R.

Really enjoyed the lesson. I would like to get an idea of what products exactly were used in the process. What size was the beeswax-lined bottle also?

A fellow student

A few people posted this, so, I thought it would be good to follow up as well. Our infused bourbon, even after the freezer was EXTREMELY cloudy. We did it twice because we thought we screwed something up. In the end, we needed to use a coffee filter to get out the remaining wax. Here is a before and after photo. Turned out great in the end!

A fellow student

Which whiskey/cognac did you end up using and how did it turn out? I noticed he mentions he likes to use bourbon for it but then pours single malt into the bag...

A fellow student

Wonder how long this will last in the fridge from a food safety standpoint?


Ryan really knows how to tell a good story, making me want to try it the process know matter how long it takes to get the drink done.

Sarah S.

Do you have a recommended source for beeswax pellets? Most of the ones available on Amazon have complaints about how they smell and we're hesitant to infuse a big batch with wax that might ruin it.

Pedro S.

Can anyone explain alternatives to sous vide for this infusion? I'd love to make this drink, but I do not have sous vide yet.


Has anyone had any real luck with the bourbon coming out as clear as it does in the video? I wound up having to use a coffee filter.

Hector S.

I am definitely making the beeswax old fashioned! I had no idea I can use my sousvide to make some infused cocktails

Jason D.

A tip to figure out how much dilution you need to add is by first taring your empty mixing glass on your scale, adding all of your ingredients into a mixing glass and then notate that weight, stir your cocktail until properly chilled and then repeating the earlier process take note of its new weight and the difference between the two numbers is the amount of water you need to add!