Chocolate Espresso Old Fashioned Cocktail Recipe

If you’re into classic cocktails but want a little twist, this one’s for you. I took the smooth depth of an Old Fashioned and just blended in bold espresso and a touch of chocolate.

This Chocolate Espresso Old Fashioned gives you a rich, balanced drink that feels both familiar and new.

I love how the caramel notes from peanut butter whiskey mix with the warmth of Irish whiskey. A few drops of orange bitters brighten things up and stop the drink from feeling too heavy.

You don’t need anything fancy—just a few bar basics, some good ingredients, and you’re set. Once you try it, you’ll see how a couple of tweaks can turn a classic into something that feels brand new.

Chocolate Espresso Old Fashioned Cocktail Recipe

I usually make this when I’m craving a rich, smooth whiskey cocktail with a little coffee and chocolate on the side. It’s got bold espresso, warm bourbon, and just enough sweetness for a modern spin on the Old Fashioned.

Equipment

• Old fashioned glass or rocks glass
• Mixing glass for stirring
• Jigger for measuring
• Bar spoon
• Strainer
• Peeler or zester for the orange peel
• Small espresso cup or shot glass

A heavy-bottomed glass keeps things cold longer. I always use a proper jigger to get the ratios right, especially since espresso and bourbon both have strong personalities.

Ingredients

• 2 oz bourbon or chocolate whiskey
• 0.5 oz chocolate liqueur or simple syrup
• 1 oz freshly brewed espresso, cooled
• 2 dashes chocolate bitters
• 1 small sugar cube (optional, for extra sweetness)
• Ice cubes or one large ice sphere
• Orange peel and dark chocolate shavings for garnish

I usually reach for a bourbon with caramel notes—it just works with espresso. Fresh espresso really does make a difference. If you want it sweeter, toss in a sugar cube or swap in chocolate liqueur.

Instructions

• Brew a shot of espresso and let it cool off a bit.
• Pour bourbon, espresso, chocolate liqueur or syrup, and chocolate bitters into a mixing glass.
• Add ice, then stir for about 30 seconds until it’s nice and chilled.
• Strain into your old fashioned glass over a big ice cube.
• Express the oils from an orange peel over the top, then drop it in.
• If you’re feeling fancy, shave a little dark chocolate on top for aroma.

I always stir, never shake—keeps the texture smooth. Large ice cubes melt slower, so the flavors don’t get watered down too fast.

Notes

I think this chocolate espresso old fashioned tastes best right after you mix it up. The espresso’s bitterness softens the bourbon, and chocolate bitters just tie everything together.

Want a bolder coffee kick? Try a darker roast espresso. Prefer things lighter? Cut back on the espresso and pour in a bit more bourbon.

You can swap bourbon for rye if you want a spicy edge.

Chill your glass before serving if you want that crisp, clean finish.

Tasting Notes

When I take that first sip, I instantly get this bittersweet balance. The chocolate flavor comes through smooth and mellow, while the espresso brings in just enough bitterness to stop things from getting too sugary.

Next up, the bourbon’s warmth hits me. It blends right into those coffee notes, and suddenly the whole drink feels deep and roasted. There’s a little vanilla and oak in there, too—it kind of rounds everything out.

I really appreciate the silky texture. It’s not heavy at all. The chocolate syrup and espresso team up for a soft, lingering mouthfeel that sticks around just the right amount.

As the ice melts, the flavors start to open up even more. The drink gets a bit softer, and those bittersweet notes mellow out and feel even more balanced.

When I take a whiff, I pick up light cocoa and coffee on the nose, with just a whisper of orange peel from the bitters. It smells cozy and rich, but never goes overboard.