When I’m in the mood for a cozy twist on a classic old fashioned, I pretty much always reach for my Brown Sugar Old Fashioned recipe. Switching out regular sugar for brown sugar adds this warm, rich flavor that just feels right, especially on a chilly evening.
If you’re into bourbon or just want something new, this bourbon brown sugar old fashioned might hit the spot. The recipe’s simple, and honestly, you don’t need much fancy gear at all.
I’ll walk you through what you need to make this at home. From a super short ingredient list to easy steps, mixing up a brown sugar old fashioned is honestly pretty straightforward.
Brown Sugar Old Fashioned Cocktail Recipe
Whenever I make a Brown Sugar Old Fashioned, I stick with rich brown sugar, smooth bourbon, and just a few simple tools. Most of the flavor comes from dark brown sugar syrup and bitters, plus an orange peel and cinnamon stick for that extra aroma.
Equipment
- Rocks glass or cocktail glass
- Jigger (for measuring bourbon)
- Bar spoon (for mixing)
- Muddler (to dissolve sugar and blend flavors)
- Peeler or small knife (for the orange peel garnish)
- Mixing glass (optional, if you want to combine before pouring)
- Large ice cube or ice sphere (keeps it cold, slows dilution)
- Strainer (useful if you mix separately)
- Small saucepan (if making brown sugar syrup)
- Stir stick (if you don’t have a bar spoon)
- Serving tray (totally optional)
Ingredients
- 2 oz bourbon whiskey
- 1/2 oz brown sugar simple syrup (equal parts dark brown sugar and water)
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 large ice cube or ice sphere
- Orange peel (for garnish and aroma)
- Cinnamon stick (optional garnish)
- Extra dark brown sugar (for rimming glass or added sweetness, if you want)
Sometimes I use aromatic bitters instead of Angostura, just depending on what’s around. Brown sugar gives a deeper flavor than white sugar, no question.
Instructions
- Add brown sugar simple syrup to the bottom of your glass.
- Drop in Angostura bitters and orange bitters.
- Stir gently to mix it all together.
- Pour in bourbon whiskey over the mixture.
- Add a large ice cube or ice sphere.
- Stir for about 20–30 seconds so it chills evenly.
- Twist an orange peel over the drink to release those oils, then drop it in as garnish.
- Place a cinnamon stick on top if you want an extra hint of fragrance.
- If you’re feeling fancy, rub the rim with orange peel and dip it in brown sugar for a sweet edge.
Notes
If I want it sweeter, I’ll just use a bit more brown sugar syrup. I really think large ice cubes are best—they melt slower, so your drink stays cold without getting watery.
Fresh orange peel is key for the aroma and flavor. Sometimes I go for a cinnamon stick if I’m craving a bit of spice.
Using a muddler at the start helps blend the syrup and bitters, so you don’t end up with gritty sugar at the bottom.
I always reach for bourbon instead of rye for a smoother vibe. Bitters are kind of a personal thing—add more if you like a little extra punch.
And honestly, I never skip the garnish. The orange peel and cinnamon stick just make the drink smell amazing.
Equipment
- Bar spoon or stir stick
- Mixing glass (optional)
- Strainer (if mixing separately)
- Small saucepan (if making brown sugar syrup)
Ingredients
- 2 oz bourbon whiskey
- ½ oz brown sugar simple syrup 1:1 dark brown sugar and water
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 large ice cube or ice sphere
- 1 orange peel for garnish
- 1 cinnamon stick for garnish (optional)
- 1 tsp extra dark brown sugar optional, for rimming glass
Instructions
- Add 2 dashes Angostura bitters and 1 dash orange bitters.
- Stir gently to combine the syrup and bitters.
- Pour in 2 oz bourbon whiskey.
- Stir for 20–30 seconds until well chilled.
- Twist 1 orange peel over the glass to release oils, then drop it in as garnish.
- Add 1 cinnamon stick for a fragrant garnish (optional).
- (Optional) Rub the rim of the glass with orange peel and dip it in extra dark brown sugar for a sweet finish.
Tasting Notes
When I sip a Brown Sugar Old Fashioned, the gentle sweetness hits first. Brown sugar brings these warm, soft notes instead of the sharper taste white sugar has.
There’s often a hint of caramel and molasses, which really deepen the flavor. The whiskey blends right in, making everything feel a bit richer than a standard old fashioned.
Sometimes I pick up warm spices like cinnamon or clove—even if I didn’t add any. Maybe it’s just in my head, but it makes this perfect for a cozy night or a holiday get-together.
The whiskey definitely stays front and center. It’s bold, but somehow feels smoother and easier to sip.
Visually, I love how the drink looks. The amber color is a little deeper, and the orange peel just pops against the darker cocktail.
Here’s a quick rundown of what I usually notice:
- Sweetness: Subtle, from the brown sugar
- Spices: Warmth in the background
- Whiskey: Still strong, but smoothed out
- Finish: Rich and lingers a bit
Honestly, it’s just easy to enjoy—whether I’m winding down solo or hanging out with friends.
Substitute
If I’m out of brown sugar, I’ll just grab maple syrup or even simple syrup. Both do the trick for sweetness, but honestly, maple syrup’s got this deeper, richer flavor, while simple syrup is, well, simple.
Sometimes I’ll swap out bourbon for rye or dark rum. Rye is spicier—kind of wakes up the drink—while rum just makes everything a bit sweeter.
Here’s what I usually reach for if I’m switching things up:
- Bourbon
- Rye
- Rum
I get bored with the same old spices too. Instead of only orange bitters, I’ll toss in a pinch of cinnamon, a little nutmeg, or even drop in a whole clove.
If I’m craving a bit of caramel, I’ll add a drop of caramel syrup. It’s surprisingly good with brown sugar or maple syrup.
When I want something lighter (maybe it’s too early for a strong drink?), I just top it off with a splash of club soda. Makes it way more refreshing.
Sometimes, I’ll grab a piece of orange or lemon peel, twist it over the glass, and let those citrus oils do their thing. Smells amazing.
And if I’m feeling adventurous, I’ll make a Chocolate Old Fashioned—just a little chocolate bitters, nothing wild.
Equipment I use:
Some substitute ingredients:
- Maple syrup
- Simple syrup
- Rye
- Rum
- Cinnamon
- Nutmeg
- Clove
- Caramel syrup
- Club soda
- Citrus peel
- Chocolate bitters
Instructions for using substitutes:
- Mix the substitute sweetener with the spirit in the glass.
- Add in whatever spices or bitters you’re feeling.
- Stir with ice until it’s nice and cold.
- Strain into your glass.
- Garnish with a twist of citrus or whatever you like best.
