Chocolate Peppermint Old Fashioned Cocktail Recipe

There’s something about making cocktails during the holidays that just feels right, isn’t there? A classic Old Fashioned already has that timeless charm, but when you throw in chocolate and peppermint, it suddenly feels like the holidays in a glass.

This Chocolate Peppermint Old Fashioned is honestly one of the easiest holiday cocktails to whip up at home, and you only need a handful of ingredients.

When I mix this drink, I love how the smooth bourbon plays with the cool peppermint and a bit of chocolatey sweetness. It comes together fast, but it looks and tastes fancier than you’d expect—like something you’d get at a good bar.

The recipe’s pretty straightforward, so you don’t need any weird tools or hard-to-find stuff. That’s always a win in my book.

Let’s get into how to make it, what you’ll need, and a few notes so you know what you’re getting into with every sip.

Chocolate Peppermint Old Fashioned Cocktail Recipe

What I like most about this cocktail is how it blends the warmth of bourbon with that cool peppermint bite and the smooth chocolate. It’s festive, sure, but also easy enough to make at home without a lot of fuss.

Equipment

• Rocks glass – I always grab a sturdy one since this drink’s best over ice.
• Mixing glass – Makes it easy to stir everything together evenly.
• Bar spoon – I prefer a long one so I don’t splash everywhere.
• Jigger – Measuring really helps, especially with strong flavors like peppermint.
• Strainer – Handy for keeping the ice out when pouring from the mixing glass.
• Muddler (optional) – Sometimes I crush a candy cane at the bottom for extra flavor, but not always.
• Ice cubes – Big ones are best because they melt slower.

Ingredients

• 2 oz bourbon
• 0.5 oz chocolate liqueur or crème de cacao
• 0.25 oz peppermint schnapps or just a few drops of peppermint extract
• 0.25 oz mint syrup or simple syrup
• 2 dashes chocolate bitters (or a drizzle of chocolate syrup)
• 1 tsp hot water (if you’re using granulated sugar and need it to dissolve)
• Crushed candy canes for rimming or mixing
• Chocolate sauce for garnish
• Candy cane garnish or a small peppermint stick

Honestly, sometimes I swap between peppermint schnapps and extract, just depending on how strong I want the mint. Using chocolate syrup instead of bitters makes it a touch sweeter, which isn’t a bad thing.

Instructions

• Rim your rocks glass with chocolate sauce, then dip it in crushed candy canes.
• Drop a big ice cube in the glass.
• In a mixing glass, combine bourbon, chocolate liqueur, peppermint schnapps or extract, and mint syrup.
• Add a dash of chocolate bitters or a little chocolate syrup.
• Stir with a bar spoon for about 20 seconds, just until it’s nice and chilled.
• Strain everything into your prepared glass over the ice.
• Garnish with a candy cane or a small peppermint stick.

I usually take my time stirring—don’t want to water it down, but you do want those flavors to come together.

Notes

Peppermint extract is way stronger than schnapps, so if I go that route, I’m careful—just a drop or two. Schnapps gives you some sweetness, while extract keeps things sharper.

Sometimes I use crème de cacao instead of chocolate liqueur for a richer taste. If I want it lighter, I just cut back on the syrup and let the bourbon shine.

Crushed candy canes on the rim are fun, but they do dissolve pretty fast. I’ll keep some extra on hand to refresh if I’m feeling fancy.

And yeah, big ice cubes are the way to go. Small cubes or crushed ice just melt too fast and water everything down.

Tasting Notes

So, first sip—smooth as anything, with chocolate and bourbon mingling right away. The peppermint hit me next, kind of like a peppermint mocha, but not as sugary and honestly, way more balanced.

There’s this gentle richness from the chocolate bitters. I caught a hint of cocoa, just enough to play nicely with the mint, almost like a lighter, grown-up peppermint martini.

The aroma? Warm, but with a fresh twist. Chocolate comes through first, then a crisp mint scent that just hangs around for a bit.

Texture-wise, it’s silky but doesn’t get heavy. The sweetness is dialed back, so the bourbon really gets to shine, but the whole thing still goes down easy.

Flavor highlights I noticed:

• Chocolate: soft and smooth
• Peppermint: cool and refreshing
• Bourbon: warm and strong
• Bitters: subtle cocoa depth