I’ve always liked taking a classic like the Old Fashioned and giving it a playful twist. Cinnamon and sugar bring in this sweet, cozy vibe that just works so well with whiskey.
This Cinnamon Sugar Old Fashioned is easy to make, and honestly, it’s a hit whether you’re hosting friends or just winding down alone.
When I want something simple but a little different, this cocktail never lets me down. The spicy cinnamon and light sweetness make every sip feel extra warm and inviting.
If you’re into whiskey cocktails and want to try a new spin, you’ll probably want to make this soon. Here’s what you’ll need and how to put it together.
Cinnamon Sugar Old Fashioned Cocktail Recipe
This version of an Old Fashioned gets a sweet, cozy upgrade from cinnamon and sugar. I usually reach for bourbon or rye, homemade cinnamon simple syrup, and a cinnamon sugar rim for that extra punch.
Equipment
- Mixing glass
- Bar spoon
- Jigger (for measuring)
- Strainer
- Old fashioned glass (or rocks glass)
- Plate (for cinnamon sugar rim)
- Large ice cube tray
- Small spoon or brush (for applying cinnamon sugar)
- Peeler (optional, for orange peel garnish)
- Tongs (for the ice cube)
Having the right tools just makes the whole thing smoother. I always go for a big ice cube—melts slower, keeps the drink from getting watery.
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz cinnamon simple syrup (see notes for how I make it)
- 2-3 dashes Angostura bitters
- 1 orange peel (for garnish)
- 1 cinnamon stick (for garnish)
- 1 tbsp cinnamon sugar mixture (for rimming the glass)
- 1 large ice cube
I lean toward bourbon for its smoothness, but rye’s great if you want more spice. The cinnamon syrup is what really brings in that warmth.
A cinnamon sugar rim and fresh garnishes just make it look and taste even better.
Instructions
- Mix cinnamon sugar on a plate.
- Rub the rim of your glass with an orange peel, then dip it into the cinnamon sugar.
- Pour whiskey, cinnamon syrup, and bitters into a mixing glass.
- Add ice and stir for about 15-20 seconds—cold is key.
- Drop a big ice cube in your glass.
- Strain the cocktail over the ice.
- Garnish with a cinnamon stick and orange peel.
I always stir until it’s really cold; that’s when the flavors pop. Cinnamon syrup blends in so much better than plain sugar—no gritty bits.
Notes
Cinnamon syrup’s easy: just simmer equal parts sugar and water with a cinnamon stick for 10 minutes, cool, and strain. It’ll keep in the fridge for a couple weeks.
For the rim, I mix one part cinnamon to two parts sugar. Sometimes I just dust the rim if I don’t want it too sweet.
If I’m in the mood for something bolder, I’ll use rye instead of bourbon. No Angostura? Orange bitters are a good backup.
Large ice cubes are a must for me—they melt slow and keep the drink tasting right. Adjust the syrup or bitters to suit your taste, and if you’re a cinnamon fan, toss in an extra stick for garnish.
Equipment
- Old-fashioned or rocks glass
- Plate for rimming
- Large ice cube tray
- Small spoon or brush (for rim prep)
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz cinnamon simple syrup
- 2 –3 dashes Angostura bitters
- 1 tbsp cinnamon sugar for rimming glass
- 1 large ice cube
- 1 orange peel garnish
- 1 cinnamon stick garnish
Instructions
- Mix cinnamon and sugar on a plate for the rim.
- In a mixing glass, combine bourbon, cinnamon syrup, and bitters.
- Fill the mixing glass with ice and stir for 15–20 seconds until well chilled.
- Add a large ice cube to your prepared glass.
- Strain the cocktail into the glass over the ice.
- Garnish with a cinnamon stick and an orange peel
Tasting Notes
First thing I notice is that warm, spicy cinnamon aroma. Honestly, it kind of reminds me of fresh-baked treats.
On the tongue, it’s a nice balance—sweet, but not heavy. The sugar adds a soft, caramel-like note, never sticky.
There’s a little zing from the bitters and orange peel, which keeps things lively. The cinnamon is there in every sip, blending with the bourbon’s vanilla and oak.
Here’s what stands out for me:
- Sweetness: Mild, never too much
- Spice: Warm cinnamon, gentle
- Citrus: Bright hints from the bitters
- Body: Smooth, not heavy
Everything just sort of works together. The cinnamon leads, but nothing’s overpowering.
Honestly, this one’s perfect for a chilly night or whenever you want to treat yourself.
