Cinnamon Vanilla Old Fashioned Cocktail Recipe

Love a classic cocktail but want to shake things up? I get it. Here’s my take on an old fashioned with a cozy twist—cinnamon and vanilla meet rich whiskey, and the result feels both familiar and a little unexpected. This cinnamon vanilla old fashioned recipe walks you through making a warm, flavorful drink right at home.

Cinnamon brings a gentle spice, and vanilla smooths out the whiskey’s edges. That balance makes it easy to sip, but you still get the bold character of the original. It’s not complicated, but the flavors really set it apart from the usual old fashioned.

No need for fancy gear or hard-to-find ingredients. Just a few simple steps, and you’ll have a cocktail that’s special enough for company but still perfect for a quiet night in.

Cinnamon Vanilla Old Fashioned Cocktail Recipe

I usually mix this up when I want something classic but crave a bit of warmth. Cinnamon and vanilla add that cozy touch, while bourbon and bitters keep things strong and balanced.

Equipment

• Rocks glass – I always grab a sturdy one that feels solid in my hand.
• Bar spoon – Makes stirring easy without watering things down.
• Jigger – I like to measure so the flavors stay consistent.
• Peeler or knife – Handy for a clean orange peel or twist.
• Muddler (optional) – Sometimes I give the orange peel a gentle muddle to release those oils.
• Large ice cube tray – One big cube melts slow and keeps everything cold.
• Strainer (if mixing in a separate glass) – I use this if I build the drink outside the glass.

The right glass and ice really matter. Drinks stay cold but don’t get watery, and the aromas shine through when I stir gently.

Ingredients

• 2 oz bourbon or another good whiskey
• 0.5 oz cinnamon syrup or simple syrup with a cinnamon infusion
• 2–3 dashes Angostura bitters
• 1 dash orange bitters (optional, but I like the brightness)
• 2–3 drops vanilla extract or 0.25 oz vanilla syrup
• Orange peel or orange twist for garnish
• Cinnamon stick for garnish
• 1 large ice cube

I usually pick a bourbon with a smooth finish since it pairs nicely with those sweet, spicy notes. You want the cinnamon and vanilla balanced, so I never go overboard with either.

Instructions

• Drop the large ice cube into your rocks glass.
• Pour in the bourbon, cinnamon syrup, and vanilla extract (or syrup).
• Add the Angostura bitters and, if you want, the orange bitters.
• Stir gently with a bar spoon for about 20–30 seconds.
• Express the oils from the orange peel over the glass, then toss it in.
• Garnish with a cinnamon stick for that extra aroma.

I always stir slowly so the cocktail chills but doesn’t lose its punch. The orange peel gives a fresh citrus hit that balances out the spice.

Notes

Sometimes I dial back the syrup for more bourbon kick. If I’m in the mood for extra spice, I let a cinnamon stick hang out in the glass for a few minutes.

Using vanilla syrup instead of extract gives a smoother sweetness, while extract packs more aroma. Both are great, so I just go with whatever’s handy.

Honestly, the bourbon you choose changes the whole experience. A spicier bourbon brings out the cinnamon, while a softer one lets the vanilla shine more.

Tasting Notes

That first sip? I get this warm rush of vanilla sweetness. It’s smooth right away—honestly, not heavy at all.

Cinnamon brings in a soft spice, hanging out at the back of my tongue. There’s this steady balance between sweet and spice that just works.

Neither flavor really takes over, which I appreciate. They mix together in a way that keeps me reaching for the glass again.

The whiskey stands out, too. It gives the drink a solid backbone, while cinnamon and vanilla just sort of round things off at the edges.

When I breathe in, I pick up a light vanilla aroma, maybe a little oak if I’m paying attention. Swallowing brings more cinnamon, leaving behind a gentle warmth.

I like how it manages to feel both smooth and just a bit bold. The flavors stay simple but come together in a way that feels balanced—almost comforting, honestly.