Espresso Old Fashioned Cocktail Recipe

I’ve always loved how an Old Fashioned manages to feel both classic and a little bit fancy. When I throw in a shot of espresso, suddenly it’s richer and honestly just more interesting. The way the coffee’s warmth meshes with bourbon’s smoothness? It’s bold, but somehow still easy to drink.

An Espresso Old Fashioned blends deep espresso flavor with whiskey’s timeless kick, making a cocktail that’s smooth and gives you a little boost. Sometimes I want a drink that feels familiar but still surprises me.

Let me show you how I make it at home, what goes into it, and what you can expect when you take that first sip.

Espresso Old Fashioned Cocktail Recipe

This drink really lets espresso’s richness play with bourbon’s mellow bite. I love how it balances sweetness, bitterness, and just enough warmth to make you want another.

Equipment

I don’t go crazy with gear here—simple tools do the trick. I grab a mixing glass to bring everything together and a bar spoon for stirring.

• Mixing glass or small pitcher
• Bar spoon or long-handled spoon
• Jigger or measuring tool
• Fine strainer (optional)
• Rocks glass
• Large ice cube or ice mold

I always reach for a big ice cube since it melts slowly and keeps things cold. A strainer comes in handy if you want to avoid coffee grounds or stray bits of zest.

Ingredients

It doesn’t take much to make this drink shine. Fresh espresso brings body and aroma, and bourbon keeps things cozy.

• 2 oz bourbon
• ½ oz simple syrup or demerara syrup
• 1 oz fresh espresso, cooled
• 2 dashes Angostura bitters
• Orange peel for garnish
• Optional: a few drops of coffee liqueur for extra depth

Demerara syrup? I like it for the subtle molasses note. And honestly, nothing beats fresh espresso for that lively, aromatic kick.

Instructions

First, I brew the espresso and let it cool just a bit—I don’t want it melting the ice right away. Then I measure everything out.

• Pour bourbon, syrup, espresso, and bitters into the mixing glass.
• Add ice and stir for about 20–30 seconds.
• Strain into a rocks glass over a big ice cube.
• Express the orange peel over the top to get those oils out.
• Run the peel around the rim, then drop it in.

I stir gently here—no need to go wild. The espresso blends right in without getting foamy.

Notes

I think this cocktail really shines with a medium or dark roast espresso. It stands up to the bourbon and doesn’t get lost.

If I’m craving something sweeter, I just add a little more syrup. Using good bourbon is worth it—it’s the backbone of the whole drink.

Sometimes I even chill the glass first, just to keep everything extra cold. This one works great as an after-dinner drink, or honestly, whenever you want something a little special with your coffee and whiskey fix.

Tasting Notes

I take a sip and, right away, it feels smooth and rich. That espresso really brings out a deep coffee flavor, and it just works with the warm bourbon notes.

It’s balanced—not too bitter, not overly sweet. The aroma? Roasted beans and caramel hit first.

If I swirl the glass, I pick up vanilla and a hint of orange from the twist. The texture’s pretty silky, with a gentle warmth from the booze.

Coffee gives the drink more body, and the sugar sort of rounds out the edges. As it sits for a bit, the flavors start to open up.

I catch some cocoa and a faint spice that hangs around after each sip. The drink manages to stay bold but still easy to enjoy, especially if it’s a little chilled.