Mixing brown sugar and bourbon just feels right—it’s warm, rich, and honestly, really easy to like. This Brown Sugar Bourbon Cocktail recipe walks you through making a simple drink with deep, sweet flavor. It’s perfect for quiet evenings or hanging out with a couple of friends.
I love how the brown sugar melts into the bourbon’s smoky kick. The sweet and strong mix makes every sip feel satisfying without being too much. You can throw this together in just a few minutes with basic stuff you probably already have.
As the ice melts, the flavors mellow out and the drink gets this extra-smooth finish. If you’re curious, the next bit covers the recipe and some tasting notes so you can tweak it to your taste.
Brown Sugar Bourbon Cocktail Recipe
Honestly, this drink nails the combo of bourbon’s smoothness with the mellow sweetness of brown sugar. It’s cozy, balanced, and you don’t need anything fancy to make it—just some kitchen basics.
Equipment
- Mixing glass or cocktail shaker
- Bar spoon for stirring
- Jigger or small measuring cup
- Strainer if you’re using a shaker
- Rocks glass or old fashioned glass
- Large ice cube or ice sphere
- Small saucepan (for making brown sugar simple syrup)
- Fine mesh strainer for syrup
- Storage jar with lid for leftover syrup
I always grab a heavy-bottomed glass since it keeps the drink colder. A big ice cube melts slower, so the flavor stays bold.
Ingredients
- 2 oz bourbon (or rye whiskey like Rittenhouse Rye)
- ½ oz brown sugar simple syrup (just equal parts brown sugar and water)
- 2 dashes Angostura bitters
- 1 small piece orange peel for garnish
- Optional: a drop of maple syrup or molasses if you want it sweeter
- Optional: a pinch of cinnamon for a bit of warmth
I go for a good bourbon with caramel and vanilla notes. Brown sugar makes it smooth and sweet, which really works with the oak. Bitters tie it all together.
Instructions
- Heat equal parts brown sugar and water to make the brown sugar simple syrup, stirring until it’s dissolved. Let it cool.
- Pour bourbon, syrup, and bitters into a mixing glass with ice.
- Stir for about 20 seconds until it’s chilled and just a little diluted.
- Strain into a rocks glass over a big ice cube.
- Twist the orange peel over the top, then toss it in.
- If you want, dust a little cinnamon on top or drizzle in some maple syrup.
I always stir instead of shake—shaking just messes up the texture. The syrup blends right in, and bitters add a subtle spice.
Notes
Sometimes I swap in rye whiskey if I’m in the mood for more spice. That brown sugar old fashioned vibe feels classic but a bit richer.
If you’re after more sweetness, just add extra syrup or a little maple syrup. Want it less sweet? Cut back on the syrup or pick a bolder whiskey.
You can stash leftover brown sugar syrup in the fridge for up to two weeks. It’s great in other bourbon cocktail recipes or even stirred into coffee.
Equipment
- Jigger or small measuring cup
- Rocks glass or old-fashioned glass
- Storage jar with lid
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz brown sugar simple syrup 1:1 brown sugar and water
- 2 dashes Angostura bitters
- orange peel small piece, for garnish
- maple syrup optional, small drop for extra sweetness
- 1 pinch ground cinnamon optional, for warmth
Instructions
- Make the syrup (optional if you have it ready): Heat equal parts brown sugar and water in a small saucepan, stirring until dissolved. Let cool, then strain and store.
- Add bourbon, brown sugar simple syrup, and Angostura bitters to a mixing glass filled with ice.
- Stir for about 20 seconds until well chilled and slightly diluted.
- Strain into a rocks glass over a large ice cube.
- Express an orange peel over the drink and drop it in. Optional: add a tiny drop of maple syrup or a pinch of cinnamon to taste.
Notes
Tasting Notes
The first thing that hits me is the sweet aroma. Brown sugar sends up this warm scent that just mixes right in with the rich bourbon. There’s something caramel-y about it, with a whisper of vanilla that’s hard to miss.
Taking a sip, I get a balanced flavor right away. The oak from the bourbon mingles with that soft sugar sweetness—neither one takes over.
There’s a gentle spice that hangs around on my tongue, but it never tries to steal the show.
The texture? It’s smooth and just a little syrupy. It kind of coats my mouth, which really brings out the bourbon’s depth.
Honestly, I find it pretty comforting, especially if I pour it over some ice.
If you’re into whiskey, this cocktail lets the spirit’s boldness shine, just with a hint of sweetness tagging along. It’s one of those drinks you want to sip slowly, letting each taste show off a different layer.
