Cocoa Old Fashioned Cocktail Recipe

Trying new twists on classic cocktails is kind of my thing, and the Cocoa Old Fashioned really hits the spot. It’s got those deep cocoa notes mingling with whiskey, bitters, and sugar—something familiar, but with an unexpected kick.

If you’re into chocolate and like your cocktails simple but a little special, you might want to check this out.

It doesn’t take a ton of effort or fancy stuff to whip up a solid old fashioned at home. Just a handful of ingredients and some basic bar tools, and suddenly you’re serving up something that’ll surprise your friends (or, honestly, just yourself on a Tuesday night).

Let’s get into it—here’s how I pull together a chocolatey old fashioned.

Cocoa Old Fashioned Cocktail Recipe

I’m all about giving classic drinks a sweet little upgrade. The Cocoa Old Fashioned brings together chocolate and whiskey in a way that just works.

It’s not complicated, as long as you’ve got the right gear and a few key ingredients.

Equipment

• Rocks glass
• Jigger
• Mixing glass
• Bar spoon
• Hawthorne strainer
• Ice sphere or big cube
• Peeler or zester (if you’re into garnishes)

A rocks glass is my go-to—it really lets the aromas open up. I’ve tried using a cocktail shaker, but honestly, a mixing glass gives me more control.

Big ice cubes or spheres melt slower, so your drink doesn’t get watery too fast. Jiggers are handy for not over-pouring.

Ingredients

• 2 oz bourbon or chocolate whiskey
• 0.5 oz chocolate liqueur or crème de cacao
• 2 dashes chocolate bitters
• 1 dash orange bitters
• 0.25 oz simple syrup
• Ice sphere or large cube
• Orange peel or cherry for garnish

Sometimes I’ll swap in Irish whiskey or even peanut butter whiskey if I’m feeling adventurous. Chocolate liqueur makes it extra smooth, and orange bitters add a hint of brightness.

Simple syrup is just enough to round things out, but I go easy on it since the liqueur’s already sweet.

Instructions

• Pour the bourbon (or whiskey), chocolate liqueur, bitters, and simple syrup into your mixing glass
• Add ice—enough to chill everything
• Stir for about 20 seconds, until it’s nice and cold
• Strain into a rocks glass over a big ice cube or sphere
• Finish with an orange peel or cherry on top

I usually stir until the glass feels cold to the touch. Straining keeps things smooth—no one wants ice shards in their drink.

If I’m feeling fancy, I’ll twist the orange peel over the glass to get those oils popping.

Notes

For a real cocoa punch, chocolate whiskey is the way to go. Peanut butter whiskey and chocolate liqueur? Surprisingly good together.

Creme de cacao has a smoother vibe than some other chocolate liqueurs, and it blends in easily. Chocolate bitters are everywhere these days, but if I’m out, I’ll just skip them.

I’m careful with the simple syrup—too much and it gets cloying. Sometimes I even leave out the cherry if I want it a little less sweet.

Honestly, this recipe’s pretty forgiving. I taste as I go and tweak things depending on my mood or what’s left in the liquor cabinet.

Tasting Notes

When I take a sip of the Cocoa Old Fashioned, the first thing I notice is the deep chocolate aroma.

It smells warm, with hints of cocoa and orange.

The taste starts smooth and just a little sweet.

I get flavors of rich chocolate mixed with the gentle bite of bourbon.

There’s a touch of orange in every sip, and a bit of spice sneaks in too.

On my palate, the drink feels silky.

The balance between sweet cocoa and bitters makes it easy to enjoy.

I like how the cocktail isn’t overly sweet.

The chocolate syrup gives just enough flavor, so the bourbon still stands out.

Every sip finishes with a slight warmth.

The orange twist adds a fresh note that brightens the drink.

It pairs well with desserts, especially anything with chocolate or nuts.

I think it also tastes nice as an after-dinner drink when I want something cozy and familiar.