Coconut Vanilla Old Fashioned Cocktail Recipe

I’m all about giving classic cocktails a little twist now and then. One of my go-to favorites? The Coconut Vanilla Old Fashioned.

It sticks to that smooth, rich base you’d expect from a traditional old fashioned. But then you get this soft sweetness from vanilla, and just a hint of coconut that feels kind of tropical without being over the top.

You end up with a drink that’s familiar, but there’s something new going on. It’s simple, but it feels special—if that makes sense.

When I whip up this version, I don’t bother with any fancy gadgets or weird ingredients. The recipe stays pretty close to the original, but the coconut and vanilla just mellow everything out in a way that’s honestly pretty satisfying.

It’s a fun way to change things up without straying too far from what you already love.

If you’re into cocktails that keep things classic but still sneak in a surprise, this Coconut Vanilla Old Fashioned might be right up your alley. The flavor’s smooth, a little sweet, and really easy to sip.

It’s perfect for a chill night in or even when you want to show off something different to your friends.

Coconut Vanilla Old Fashioned Cocktail Recipe

Honestly, I like this drink because it feels like the old fashioned you already know, but then those coconut and vanilla flavors show up and make things interesting.

The combo of bourbon, coconut rum, and a splash of cream of coconut gives it some richness, but the bitters and that little bit of sweetness keep it from getting too heavy.

Equipment

• Rocks glass – I always reach for a heavy-bottomed glass for this one.
• Jigger – Makes it way easier to get the bourbon, coconut rum, and syrup just right.
• Cocktail shaker – I use this to mix up the cream of coconut and coconut water before anything else.
• Bar spoon – Stirring matters. It’s all about getting the right texture and just enough dilution.
• Muddler – I’ll grab this if I’m in the mood to muddle an orange peel or sugar cube.
• Strainer – If I shake the coconut mixture, I like to strain it so it’s nice and smooth.
• Ice – Those big, clear cubes are the way to go. They melt slow and look great.

Honestly, having the right tools just makes things smoother. Plus, it helps you get the drink the same every time.

Ingredients

• 2 oz bourbon
• 0.5 oz coconut rum
• 0.25 oz simple syrup (adjust if you want it sweeter)
• 0.25 oz cream of coconut or coconut cream
• 0.5 oz coconut water
• 2 dashes Angostura bitters
• Orange peel or vanilla bean (for garnish)
• Large ice cube

I usually go for a smooth bourbon here—it stands up to the coconut without getting lost. The bitters are key; they keep things from getting too sweet.

And that garnish? It’s subtle, but it adds a nice aroma.

Instructions

• Add bourbon, coconut rum, simple syrup, and bitters right into your rocks glass.
• In a shaker, mix the cream of coconut with coconut water and shake it up until it’s smooth.
• Pour that coconut mix into the glass with the spirits.
• Drop in a big ice cube and give it a gentle stir with your bar spoon.
• Express an orange peel over the top and toss it in, or go with a little piece of vanilla bean if you’re feeling fancy.

I usually stir just enough to get the flavors together, but not so much that it gets watery. That big ice cube really helps keep things cold without messing up the taste.

Notes

Cream of coconut definitely makes this drink richer, but if you want something lighter, coconut water does the trick.

Sometimes I’ll add a little more simple syrup if I’m in the mood for extra sweetness, but I try not to overdo it—the bourbon should still come through.

A good rocks glass just feels right for an old fashioned. I stick with Angostura bitters most of the time, but hey, if you want to try other aromatic bitters, go for it.

And yeah, always use one big ice cube instead of a bunch of little ones. The drink stays cold, and it doesn’t get watered down too fast.

Tasting Notes

So, right from the first sip, there’s this smooth mix of sweet vanilla and rich coconut. It’s not too heavy, honestly, and the flavors just seem to get along with that classic bourbon backbone.

The bourbon itself still manages to shine, but the coconut slides in with this soft, nutty layer that somehow makes everything feel a bit warmer. I have to say, the vanilla really helps round out the edges, adding a gentle sweetness that never gets too loud.

When I take a sniff, I catch these hints of caramel, toasted oak, and a light coconut aroma. It’s pretty inviting, and yeah, it lines up with what you get on the palate.

The finish? It kind of lingers, leaving a touch of vanilla and a little oak bite behind. I find it smooth enough to sip at a relaxed pace, with just the right amount of sweetness to keep things interesting.

Key flavors I notice:

• Vanilla sweetness
• Nutty coconut
• Bourbon warmth
• Light oak and caramel