First whipped up more than a century and a half ago, the Old Fashioned continues to tickle the taste buds of cocktail enthusiasts worldwide. Though a simple mixture of spirit, sugar, bitters, water, and a garnish of orange twist or cherry, its reliable taste has sparked countless creative recreations.

Megan Rainwater's photography takes us into its humble beginnings during the 1800s, when the recipe was known merely as a "Whiskey Cocktail." As the age of cocktail experimentation ignited, patrons started requesting the "old-fashioned" version of the drink, hence its name. According to Lynn House, the mixology maestro at Heaven Hill - the home of Elijah Craig bourbon and organizer of the annual Old Fashioned Week- "The Old Fashioned, much like jazz, is a pure American innovation."

However, this cocktail has had its ups and downs. Its popularity waned due to Prohibition, a shift away from brown spirits, and an era in the 20th-century where experiments with fruity or fizzy modifications made it unrecognizable. Robert Simonson, author of the acclaimed 2014 book 'The Old-Fashioned: The Story of the World’s First Classic Cocktail with Recipes and Lore', termed it the "sacchariferous window dressing" period.

But the 21st century brought back this classic with a vengeance, thanks to a resurgence in cocktail culture and the influence of a popular TV show. Even with the revival, the Old Fashioned is ready for new adaptions. Bar 37's Lucas Rullion in Geneva, Switzerland, who adds a dash of barbecue bitters to his version, agrees there's always room for innovation.

Beyond that, the scope for customization lies in one's preference for bitters-think of them as the condiments of a cocktail, suggests House. He prefers spice-driven bitters, like cinnamon and anise. Tristan Brunel, head of bars at Little Ned in New York City, says, striving for balance brings out the allure of the Old Fashioned. At his bar, they add a touch of Sauternes for sweetness, infuse the bourbon with buttered popcorn, and the simple syrup with saffron for a unique touch.

Eastern Standard's Jackson Cannon in Boston advocates for using a blend of Kentucky bourbon with New England maple bourbon, and replacing sugar with Benedictine, a French liqueur. Meanwhile, Chris Hewes at the Coast Range & Vaquero Bar in Solvang, California, suggests experimented with honey, maple syrup, dates, and housemade pineapple gum as sweeteners.

For the home bar enthusiast, an easy way to spruce up your Old Fashioned might be to infuse homemade simple syrup or adjust water to sugar or honey ratios. Kimberly Patton-Bragg at Pulcinella! and The Original Nite Cap in New Orleans recommends steeping orange zest and rosemary in water before adding demerara sugar.

Base spirits extend beyond the traditional whiskey - tequila, brandy, rum, gin, and even fruit-based distillates are options. Also, consider the possibility of blending spirits, as head bartender Aaron Kim does at 53 in New York City, with a mix of Patrón Añejo tequila and Ilegal Caribbean Cask reposado mezcal.

Coffee syrup or liqueur can change the flavor profile of the cocktail. Just ask Joel Reynders at Another Broken Egg Café who uses it in his brunch-version Old Fashioned. Amy Chappelle at The Fed at The Langham in Boston crafts an Old Fashioned with local and seasonal ingredients, calling it ‘Bourbon on the Bog'.

For those with an adventurous palate, the $300 'The Old Money Old Fashioned' at Rittenhouse Hotel in Philadelphia is worth considering. It boasts historic Rittenhouse Rye and Cynar, which is combined with Rémy Martin Louis XIII, and garnished with a gold leaf-wrapped amarena cherry in a handblown Japanese kintsugi-style glass. And yes, this version should be sipped and savored.