When bartender Thomas Soden gets his hands on a classic, it never comes out the same way twice. His Old English takes the Old Fashioned and gives it a warm, honeyed makeover, built with marmalade, Scotch and a bite of Campari.
Meet Thomas Soden and Nine Lives
Thomas Soden is the co-founder of Nine Lives, a cocktail bar tucked into a Victorian basement on Bermondsey Street in London. He built it with Allan Gage and Emma Hutchison, the team behind drinks agency Sweet&Chilli, around a simple idea: nothing wasted, everything sourced with intention. That ethos runs right through the drinks list, and the Old English is a great example of it. Soden takes the bones of a classic and rebuilds it into something richer and a little more generous.
To hear Thomas talk through his own path in the drinks world, from kitchen porter to bar owner, listen to his Lush Life podcast interview.
What Makes the Old English So Good
At its heart, this is still an Old Fashioned, spirit, sweetness and bitters, built low and slow. What changes everything is the sweetener. Instead of a sugar cube or simple syrup, Soden dissolves marmalade and runny honey into boiling water, so you get citrus peel bitterness and floral honey sweetness working together instead of plain sugar doing all the lifting. A generous pour of Campari brings the bite, Angostura bitters bring the backbone, and a rich, fruity Scotch, Highland Park 12yr, Cragganmore 12yr or Singleton of Dufftown all work beautifully, ties the whole thing together.
Because everything is mixed and bottled ahead of time, it drinks more like a cordial you keep in the fridge than a cocktail you build on the spot. Pour it over ice whenever the mood strikes and it is ready in seconds.
Serving and Garnish Tips
- Batch it at least a day ahead. The marmalade and honey need time to fully dissolve and the flavors need time to marry.
- Pour over big cubed or cracked block ice rather than small cubes, so it dilutes slowly.
- An orange twist is essential here, it echoes the marmalade and lifts the whole glass.
- If you want it a touch lighter, top with a splash of soda for a longer, spritzier version.
- Try different Scotch bottlings to shift the flavor. A smokier single malt will give you a completely different (and equally good) drink.
FAQ
What is the Old English cocktail made of?
Marmalade, runny honey, boiling water, Campari, Angostura bitters and a rich, fruity Scotch. It is essentially an Old Fashioned with marmalade and honey standing in for sugar.
Can I make the Old English ahead of time?
Yes, and you should. Mix everything except the ice, strain out the marmalade bits, bottle it and keep it in the fridge. It will keep for at least a couple of weeks and only gets better as the flavors settle.
What is the best whisky for an Old English?
A rich, fruity Scotch works best here, something like Highland Park 12yr, Cragganmore 12yr or Singleton of Dufftown. Avoid anything too peaty or smoky, it will fight with the marmalade and honey rather than complementing them.
If you’re ever in London, Bermondsey Street is worth the trip for Nine Lives alone. And if you want a proper cocktail crawl while you’re here, London Cocktail Tours will take you to the city’s best bars without any of the guesswork.
Why Lush Life Loves It
The marmalade and honey combination is unexpected the first time you try it and completely make sense by the second sip. It is warming, a little bitter, a little sweet, and built for the darker months.
Here is the recipe
Old English
Equipment
Ingredients
- 2 tbsp Marmalade
- 50 ml Runny Honey
- 250 ml Boiling Water
- 50 ml Campari
- 10 dashes Angostura Bitters
- 450 ml Rich fruity Scotch, such as Highland Park 12yr, Craggonmore 12yr or Singleton of Dufftown
Instructions
- Add marmalade, honey & boiling water & mix together in a jug until dissolved before allowing to cool.
- Strain off any bits from the marmalade & mix in the Angostura bitters, Campari & Scotch whisky.
- Pour into a bottle & store in the fridge until required.
- When serving pour over cubed or cracked block ice.
- Garnish with an orange twist.