I’ve always loved classic cocktails, but sometimes you just want to shake things up a bit. A Dark Chocolate Old Fashioned puts a fun spin on the traditional cocktail, weaving in those deep chocolate flavors while keeping that familiar, smooth vibe.
If you’re the type who likes a little something extra in your glass, this recipe is really easy and honestly, it’s kind of irresistible if you’re into chocolate.
Mixing dark chocolate into an old fashioned makes for a cozy drink that’s both classic and a little unexpected. I like sharing this one because it’s quick to whip up, but always gets a reaction when I serve it.
Here’s how I make my Dark Chocolate Old Fashioned at home.
Dark Chocolate Old Fashioned Cocktail Recipe
I usually go for a good dark chocolate and smooth bourbon when I make this. Chocolate bitters and a twist of orange peel add some extra layers, and a big ice cube keeps it nice and cold.
Something about the way chocolate, whiskey, and citrus come together here just works.
Equipment
- Rocks glass: I like a solid, short glass for this drink.
- Mixing glass or shaker: For blending the ingredients.
- Bar spoon: Gentle stirring is key for even mixing.
- Jigger: Makes measuring bourbon, chocolate liqueur, and syrup easy.
- Muddler: To crush the sugar cube and bitters together.
- Peeler: For getting that orange peel just right.
- Strainer: Only if I’m using a mixing glass.
- Large ice cube or sphere mold: One big cube is best—it melts slow and keeps things cool.
Ingredients
- 2 oz bourbon or chocolate whiskey: I usually stick with bourbon, but chocolate whiskey is a nice twist.
- 1 sugar cube or 1/2 tsp sugar: Just enough to balance things out.
- 2-3 dashes chocolate bitters: These really bring that chocolate aroma forward.
- 1-2 dashes Angostura bitters: Adds a spicy, deep note.
- 1 dash orange bitters: Lifts the chocolate and adds brightness.
- 1/4 oz chocolate liqueur or chocolate syrup: For extra richness.
- Dark chocolate shavings (optional): Sometimes I’ll sprinkle a few on top.
- Orange peel: For aroma and a pop of color.
- Large ice cube: Keeps the drink cold without watering it down.
- Chocolate rim (optional): Swiping melted chocolate around the rim feels a bit fancy.
Instructions
- Drop the sugar cube (or sugar) into the bottom of your rocks glass.
- Add chocolate bitters, Angostura bitters, and orange bitters.
- Muddle until the sugar’s mostly dissolved.
- Pour in the chocolate liqueur or syrup, then add the bourbon.
- Toss in a large ice cube.
- Stir it up with your bar spoon for about 20-30 seconds.
- Run the orange peel around the rim, then twist it over the drink to get those oils.
- If you’re feeling extra, rim the glass with melted dark chocolate and add some shavings.
- Finish with the orange peel garnish.
Notes
If I’m craving more chocolate, I’ll swap in chocolate bourbon and maybe add an extra dash of chocolate bitters. The big ice cube? Non-negotiable—it keeps the drink strong and flavorful.
Want it sweeter? Just a splash more chocolate liqueur or syrup does the trick. If you’re more of a dry Old Fashioned fan, hold back on the syrup and let the bitters and whiskey shine.
Fresh orange peel is a must for me—it smells amazing and looks great. Dark chocolate shavings are a nice touch, but honestly, sometimes I skip them if I’m in a hurry.
Equipment
Ingredients
- 2 oz bourbon or chocolate whiskey
- 1 sugar cube or ½ tsp sugar
- 2 –3 dashes chocolate bitters
- 1 –2 dashes Angostura bitters
- 1 dash orange bitters
- ¼ oz chocolate liqueur or chocolate syrup
- 1 orange peel for garnish
- 1 large ice cube
- Optional: melted dark chocolate for rim dark chocolate shavings for topping
Instructions
- Place sugar cube in a rocks glass.
- Add chocolate, Angostura, and orange bitters.
- Muddle until sugar is mostly dissolved.
- Add chocolate liqueur or syrup, then pour in bourbon.
- Drop in a large ice cube.
- Stir gently for 20–30 seconds.
- Run orange peel along the rim, twist over drink, and drop it in.
- Optionally, rim glass with melted chocolate and top with dark chocolate shavings.
Tasting Notes
The first thing I notice with a Dark Chocolate Old Fashioned is that deep cocoa aroma. It’s almost like unwrapping a chocolate bar, but with a little bourbon warmth sneaking in.
On the palate, it’s smooth and rich. The dark chocolate liqueur brings a bittersweet note that plays well with the bourbon.
I always appreciate how the orange bitters lighten things up. The sweetness is there, but it never takes over.
Here’s what really stands out for me:
- Texture: Velvety, just a bit thick
- Sweetness: Light and balanced, thanks to the bourbon’s oakiness
- Chocolate Notes: Bold, but not cloying
- Finish: A whisper of vanilla and cocoa at the end
Every sip reminds me of eating dark chocolate with a twist of orange. If you’re into classic old fashioneds or dessert cocktails, this one’s worth a try.
It’s a great drink to linger over after dinner. The chocolate flavor hangs around just enough to feel special, without being too heavy.
Must Have Ingredients
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Collins Candied Fruit Orange Peel Twist in Syrup For Garnish | Buy On Amazon |
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Oranfit Dried Orange Slices For Garnish | Buy On Amazon |
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Q ELDERFLOWER TONIC WATER with Real Quinine & Organic Agave | Buy On Amazon |
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Q Club soda with Himalayan Salt | Buy On Amazon |
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WithCo Cucumber Gimlet Craft Cocktail Mixer with Mint | Buy On Amazon |
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Strongwater Old Fashioned Mix- Handcrafted Old Fashioned Syrup with Bitters, Orange, Cherry, Organic Demerara Sugar | Buy On Amazon |
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Bittermilk No.1 Bourbon Barrel Aged Old Fashioned Mix | Buy On Amazon |
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Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails | Buy On Amazon |
Substitute
Honestly, I run out of ingredients more often than I’d like to admit, but over time I’ve picked up a few handy swaps for a Dark Chocolate Old Fashioned.
If I don’t have dark chocolate bitters:
- Orange bitters
- Regular Angostura bitters with just a drop of chocolate extract
- Coffee bitters
If bourbon’s not around, here’s what I grab:
- Rye whiskey if I’m craving a little extra spice
- Dark rum, which makes it sweeter and kind of cozy
- Brandy, for a smoother, milder vibe
When the chocolate syrup or liqueur is missing:
- Simple syrup mixed with cocoa powder (works surprisingly well)
- Maple syrup—honestly, it adds a nice rich twist
- Coffee liqueur if I’m feeling bold
| Missing Ingredient | Best Substitutes |
|---|---|
| Dark chocolate bitters | Orange bitters, Angostura + chocolate extract, Coffee bitters |
| Bourbon | Rye whiskey, Dark rum, Brandy |
| Chocolate liqueur/syrup | Simple syrup + cocoa powder, Maple syrup, Coffee liqueur |
Equipment
Ingredients
- Substitute spirit (bourbon, rye, rum, or brandy)
- Substitute bitters
- Substitute syrup
- Ice
- Orange peel or cherry, for garnish
Instructions
- Pour all your chosen ingredients into a mixing glass with ice.
- Stir for about 30 seconds—give or take, I don’t time it exactly.
- Strain into a glass with fresh ice.
- Top with orange peel or maybe a cherry if you’re feeling fancy.
Trying these swaps when I’m missing something keeps things interesting. Sometimes, the results are even better than the original!
