Christmas Old Fashioned
A wintery twist on the classic Old Fashioned with bourbon, maple syrup, Angostura and cinnamon-infused sugar over a single large ice cube.
Ingredients
- 60 ml bourbon or rye whiskey — a higher proof works well
- 10 ml pure maple syrup — grade A amber
- 1 tsp cinnamon-infused sugar — see method
- 3 dashes Angostura bitters
- 1 dash orange bitters — optional but recommended
- 1 strip fresh orange peel — pith removed
- 1 stick cinnamon — for garnish
- 1 cube large clear ice cube — for the rocks glass
Method
- To make the cinnamon sugar, blitz one cinnamon stick with fifty grams of caster sugar in a spice grinder and sieve out any larger pieces.
- Add the cinnamon sugar, maple syrup, Angostura and orange bitters to a rocks glass and stir until the sugar begins to dissolve.
- Pour in the bourbon or rye and stir again, then drop in the large ice cube.
- Stir gently for around thirty seconds to chill and slightly dilute the cocktail until it tastes balanced.
- Express the orange peel over the surface to release its oils, drop it into the glass and rest the cinnamon stick alongside for aroma.
How to serve
- Glassware
- Rocks glass with large ice cube
- Serve temperature
- Cold
- Garnish
- Orange peel and cinnamon stick
The Old Fashioned is the cocktail equivalent of a well-worn wax jacket: classic, dependable and always at home in winter. This Christmas version keeps the bones of the original intact and simply swaps the sugar cube for maple syrup and a homemade cinnamon sugar, which is a small change with a big effect. You end up with something familiar but unmistakably wintry, the kind of drink you nurse beside the fireplace.
Small upgrades, big rewards
Cinnamon-infused sugar is one of those bartender tricks worth keeping in a jar all season. Blitzed with caster sugar in a spice grinder, it dissolves cleanly and perfumes everything it touches. A teaspoon goes a long way in this cocktail and any leftover sugar is excellent on porridge or buttered toast the next morning.
Stir, do not shake
Like every Old Fashioned, this drink wants gentle handling. Stir patiently with a long bar spoon until the texture turns silky and the surface of the bourbon catches the light. A large clear ice cube does most of the work for you, chilling slowly without flooding the glass with water.
A cosy alternative for the teetotal guest
For a guest taking a break from spirits, a warm mug of Hot Apple Gin in its alcohol-free form offers the same orchard-and-spice character in a gentler register, so no one is stuck with sparkling water while you nurse this one.
Frequently asked questions
Should I choose bourbon or rye for this cocktail?
Bourbon brings sweetness and vanilla that flatter the maple syrup, while rye adds spice and a drier finish that balances the cinnamon. Either works beautifully, so pick the one you prefer to drink neat.
Can I skip the cinnamon-infused sugar?
Yes, you can substitute a small piece of broken cinnamon stick in the mixing glass with a brown sugar cube. The infused sugar simply gives the most even spice throughout the drink.
Why use one large ice cube?
A single large cube chills the drink slowly without over-diluting it, which keeps the cocktail strong and aromatic for longer. Small ice melts quickly and waters down the carefully balanced sweetness.
Related recipes
Spiced Old Fashioned
A festive old fashioned built on bourbon or rye, cinnamon-spiced sugar syrup and Angostura bitters, stirred over ice with a flamed orange peel.
Winter Espresso Martini
A wintry take on the espresso martini, with vodka, coffee liqueur and a whisper of cinnamon-vanilla syrup shaken to a silky foam.
Hot Toddy
The classic warm whisky cocktail with honey, lemon and spice — soothing, simple and built for cold nights.
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