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.
Ingredients
- 60 ml bourbon or rye whiskey
- 10 ml cinnamon-spiced sugar syrup
- 3 dashes Angostura bitters
- 1 orange peel — for expressing and garnish
Method
- Add the cinnamon-spiced sugar syrup and Angostura bitters to a chilled mixing glass.
- Pour in the bourbon or rye and fill the glass with cubed ice.
- Stir steadily for around 30 seconds until well chilled and slightly diluted.
- Strain over a large ice cube in a rocks glass.
- Express the orange peel over the surface, then drop it in to garnish.
How to serve
- Glassware
- Rocks glass
- Serve temperature
- Chilled
- Garnish
- Expressed orange peel
The old fashioned is the most pared-back of classic cocktails, which makes it the perfect canvas for a little seasonal warmth. Swapping plain sugar for a cinnamon-spiced syrup adds a gentle festive note that flatters the caramel and oak of the whiskey, while the orange peel keeps everything bright. It is still a stirred, spirit-forward drink, but one that suits a cold evening by the fire.
Patience is everything: a slow, steady stir over good ice chills the drink while adding just enough dilution to soften the edges.
Tips
Use one large ice cube in the serving glass to slow melting and keep the drink from watering down. Crack your cinnamon stick before simmering the syrup so it infuses faster. If you enjoy this spice-led profile, the same cinnamon-orange character runs through a warm Hot Apple Gin for the colder nights when you want something served hot instead.
Variations
Switch the bourbon for aged rum to take it in a richer, more tropical direction, or add a barspoon of maple syrup in place of the sugar syrup. A dash of orange bitters alongside the Angostura deepens the citrus, and a smoked cinnamon stick laid across the glass makes an impressive aromatic garnish.
Frequently asked questions
Bourbon or rye, which should I use?
Bourbon gives a softer, sweeter old fashioned, while rye brings a drier, spicier edge that pairs well with the cinnamon syrup. Both are excellent here.
How do I make cinnamon-spiced sugar syrup?
Simmer equal parts sugar and water with a cracked cinnamon stick for a few minutes, then cool and strain. A clove or star anise adds extra depth.
Why express the orange peel?
Squeezing the peel releases its aromatic oils over the drink, adding a bright citrus perfume that lifts the whiskey and spice.
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