Cinnamon Chili Old Fashioned Cocktail Recipe

I’m a big fan of a classic Old Fashioned, but let’s be honest—sometimes you just want a little extra something going on in your glass. That’s how I ended up making this version, with a warm spice and a subtle kick that sneaks up on you.

The Cinnamon Chili Old Fashioned is a bold twist on the classic cocktail that balances sweetness, warmth, and spice in every sip.

You really don’t need any fancy gadgets or rare ingredients here. Just a couple of tweaks and you’ve got a drink that feels special, but not fussy.

The cinnamon brings a bit of depth, and the chili? It’s just enough heat to keep things lively.

If you like a cocktail that surprises you but doesn’t totally abandon tradition, this one’s right in that sweet spot.

It’s still got that smooth bourbon base, but with flavors that linger and stand out just enough.

Cinnamon Chili Old Fashioned Cocktail Recipe

I tend to make this when I’m craving something classic, but with a bit more heat and spice.

Bourbon, cinnamon, and chili all come together for a cozy flavor that plays nicely with the bitters and citrus.

Equipment

• Rocks glass – I always go for this, since the wide rim lets those orange and cinnamon aromas come through.
• Mixing glass – Makes stirring easy and keeps things from getting watery too fast.
• Bar spoon – A long spoon just feels better for stirring, honestly.
• Jigger – I like to measure so the drink tastes the same every time.
• Strainer – No one wants ice chips in their Old Fashioned.
• Large ice cube mold – One big cube melts slow and keeps things cold.
• Peeler or knife – For a good strip of orange peel without the pith.

Ingredients

• 2 oz bourbon or rye whiskey
• 0.5 oz cinnamon simple syrup (just sugar, water, and cinnamon sticks)
• 2 dashes orange bitters
• 1 dash aromatic bitters
• 1 small slice of chili pepper or just a pinch of chili flakes
• 1 cinnamon stick for garnish
• 1 strip of orange peel
• 1 large ice cube

I’ve noticed bourbon gives a rounder, sweeter taste, while rye whiskey adds more spice—so it’s really up to your mood.

The cinnamon syrup softens the chili’s heat, and bitters just make everything click.

Instructions

• Toss the chili slice into your mixing glass.
• Pour in bourbon, cinnamon syrup, and both bitters.
• Add ice and stir for about 20–30 seconds, give or take.
• Strain it into your rocks glass over that big ice cube.
• Express the orange peel right over the drink—just squeeze the oils onto the surface.
• Drop in the orange peel and cinnamon stick as garnish.
• Let it sit for a minute; somehow, it just tastes better after a short rest.

Notes

I usually play around with the chili—just a thin slice for a gentle warmth, or a bit more for a real kick.

If I’m out of orange bitters, I’ll use a little extra aromatic bitters, but honestly, the citrus does brighten things up.

A cinnamon stick as garnish looks great and gives off a cozy aroma as you sip.

For the syrup, I simmer equal parts sugar and water with a few cinnamon sticks for around 10 minutes, then strain and cool it.

It keeps in the fridge for up to two weeks, so you can make a batch ahead.

I always go for the large ice cube—it keeps the drink cold without watering it down too fast.

That way, the flavor stays balanced from start to finish.

Tasting Notes

So, the first sip—there’s this warm sweetness from the cinnamon that hits right away. It’s smooth, a bit spiced, but honestly not heavy at all.

The cinnamon just kind of hangs out on my tongue, gentle but definitely there. It’s a nice start.

Then the chili shows up with a slow, creeping heat as I keep drinking. It’s not harsh or anything, more like a soft kick at the back of my throat.

I have to say, I’m into how that chili heat works with the bourbon’s sweetness. They don’t fight each other, which is nice.

As I go, there are these layers that keep popping up.

• Sweetness: there’s a light caramel thing and some vanilla from the bourbon
• Spice: cinnamon warmth—cozy, almost like a blanket
• Heat: the chili’s got a subtle bite, nothing wild, but it does build

The aroma? Pretty much lines up with the taste. Cinnamon comes through first, and then there’s this faint smokiness from the chili.

Honestly, the scent kind of pulls me in before I even take a sip. It’s inviting.

The finish is smooth, with the chili heat lingering just a bit longer than the cinnamon. I appreciate how the flavors stick around, leaving this pleasant warmth in my mouth.