Bourbon Spiced Orange Cocktail Recipe

I love mixing drinks that bring warmth and freshness together, and honestly, this Bourbon Spiced Orange Cocktail nails it. Smooth bourbon meets bright citrus and a hint of spice—just the right combo for a cozy, balanced flavor. You’ll see how easy it is to make a cocktail that feels special, without any fuss.

The first time I tried this recipe, I didn’t expect the orange and spice to work so well with bourbon’s richness. Turns out, it’s perfect for a quiet night in or sharing with friends.

Each sip is smooth, a little sweet, gently spiced, and honestly, just easy to enjoy any time of year.

You’ll get straightforward steps, a short ingredient list, and only basic tools. Once you try it, you’ll probably see why it landed on my favorites list.

Bourbon Spiced Orange Cocktail Recipe

I keep coming back to this drink because it blends smooth bourbon with warm spice and bright citrus. The mix of orange liqueur, maple syrup, and cinnamon brings a balanced flavor—cozy, but not heavy.

It’s easy to make at home, and you really don’t need anything fancy.

Equipment

I keep my setup pretty simple. Having the right tools just makes things go smoother.

• Cocktail shaker – mixes and chills the drink evenly.
• Strainer – catches ice and pulp when pouring.
• Jigger – helps measure bourbon, syrup, and juice accurately.
• Muddler – for pressing fresh herbs or citrus if I feel like it.
• Bar spoon – for a gentle stir when needed.
• Rocks glass – classic for serving over ice.
• Small knife and board – for slicing up a garnish.

I always grab a handful of ice cubes before I start so everything stays cold.

Ingredients

Quality matters here. Fresh juice and real maple syrup? Totally worth it for the flavor.

• 2 oz bourbon
• 1 oz orange liqueur (Grand Marnier, Cointreau, or triple sec)
• 1 oz blood orange juice or regular orange juice
• ½ oz fresh lemon juice
• ½ oz maple syrup or simple syrup
• Pinch of ground cinnamon
• Ice cubes
• Optional: small sprig of rosemary for garnish
• Optional: thin orange slice or peel twist

These ingredients hit a nice balance of sweet, tart, and spice that plays well with bourbon’s warmth.

Instructions

I like to get everything ready first so I don’t have to scramble mid-mix.

• Fill the cocktail shaker halfway with ice.
• Add bourbon, orange liqueur, blood orange juice, lemon juice, and maple syrup.
• Sprinkle in a pinch of cinnamon.
• Shake hard for about 15 seconds until the shaker feels nice and cold.
• Strain into a rocks glass with fresh ice.
• Garnish with an orange slice or a rosemary sprig for a little extra aroma.
• If you want a stronger herbal kick, muddle the rosemary before adding it.

I serve it right away while it’s cold and fragrant.

Notes

Fresh-squeezed juice just brings a brighter flavor—bottled can’t compete. Adjust the maple syrup or simple syrup if you want it sweeter.

Go easy on the cinnamon; a little really does go a long way.

If you like smoky flavors, go for a bourbon with more oak or char. Want something lighter? Use less bourbon and more orange juice.

Keeping the drink cold is crucial—too much melted ice will just water it down. Sometimes I’ll chill the glass first to help keep things frosty.

Tasting Notes

That first sip? It hits with a warm, smooth flavor from the bourbon. The richness shows up right away, but honestly, it never feels too heavy.

There’s a gentle heat from the spice that just lingers—kind of sneaky, but in a good way.

The orange brings in this light citrus note that brightens everything. I think it keeps the sweetness in check and somehow makes the whole thing taste fresher.

I pick up a hint of cinnamon and clove too, which rounds things out. These spices just hang out with the bourbon’s caramel tones and make it feel, I don’t know, cozy?

The texture’s silky, and the aroma is this mix of sweet orange peel and oak. I love how each sip starts off a little sweet and then finishes with a soft, gentle spice.

Letting the ice melt a bit changes things up—flavors open up more, and the citrus pops a bit extra every time.