Molasses brings such a deep, rich sweetness that an Old Fashioned suddenly feels new again—almost like it’s dressed up for a special occasion. Whenever I want to surprise friends at my home bar, I’ll whip up a Molasses Rum Old Fashioned for a smooth twist on the classic.
The layers of rum and molasses make this drink stand out, but honestly, it’s not hard to make at all.
This recipe is pretty easy to follow, whether you’re a total beginner or someone who’s been mixing drinks for a while. Let’s get into what you’ll need and how to pull it all together.
Molasses Rum Old Fashioned Cocktail Recipe
This Molasses Rum Old Fashioned leans into deep flavor from dark rum, real molasses, and a few dashes of aromatic bitters. With just a handful of tools and the right garnishes, you can have a classic cocktail at home—just with a little twist.
Equipment
- Rocks glass: I go for a sturdy rocks glass, something that can handle a big ice cube.
- Mixing glass: Makes it easy to stir everything together and chill the drink.
- Bar spoon: You’ll want a long-handled spoon for a good stir.
- Jigger: For measuring out your rum and other ingredients.
- Strainer: Keeps the ice behind when you pour—trust me, you want this.
- Large clear ice cube: I love using a single big cube; it melts slower.
- Peeler or pairing knife: For slicing off a fresh orange peel to garnish.
Ingredients
- 2 oz aged dark rum (Caribbean or Jamaican is my go-to)
- 1/4 oz molasses (blackstrap if you want max flavor)
- 1/4 oz demerara syrup (totally optional, but nice for extra sweetness)
- 2 dashes Angostura bitters
- 1 dash orange bitters (brings in citrus flavor)
- 1 dash allspice dram (optional, but adds a spiced note)
- Large clear ice cube
- Orange peel (for garnish—adds oil and aroma)
- Extra: Spiced rum works if you want to play around with the flavor
Instructions
- Add molasses, demerara syrup, bitters, and allspice dram to your mixing glass.
- Pour in the aged dark rum and a dash of orange bitters for a little citrus lift.
- Fill the mixing glass with ice and stir for about 20–30 seconds, just until everything’s nice and cold.
- Grab your strainer and pour the cocktail over a big clear ice cube in your rocks glass.
- Twist an orange peel over the top to release the oils, rub it around the rim, and drop it in as a garnish.
- If I’m feeling fancy, I’ll add a thin orange twist on top for a bigger citrus kick.
Notes
I always reach for a high-quality aged rum—it really does make a difference.
If I’m craving a bit more sweetness, I’ll toss in a splash of demerara syrup with the molasses.
A large, clear ice cube keeps things cold and doesn’t melt too fast.
Sometimes I’ll swap out the bitters or add a dash of spiced rum or allspice dram just to switch things up.
The orange peel isn’t just for looks; it gives the drink this bright citrus aroma that pairs so well with the molasses and spice.
Equipment
- Large clear ice cube
Ingredients
- 2 oz aged dark rum
- ¼ oz molasses blackstrap preferred for bold flavor
- ¼ oz demerara syrup optional
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 dash allspice dram optional
- 1 large clear ice cube
- 1 orange peel for garnish
Instructions
- Add molasses, demerara syrup (if using), Angostura bitters, orange bitters, and allspice dram to a mixing glass.
- Pour in the aged dark rum.
- Fill the mixing glass with ice and stir for 20–30 seconds until chilled and well combined.
- Strain into a rocks glass over a large clear ice cube.
- Express an orange peel over the drink, rub it along the rim, and drop it in as a garnish.
- Serve immediately.
Tasting Notes
First sip and, wow, the Molasses Rum Old Fashioned hits with bold sweetness. The molasses brings this rich flavor that’s way more intense than a classic Old Fashioned.
The rum base adds warmth and a hint of fruitiness. I pick up vanilla and caramel, and it all blends together super smoothly with the molasses.
Compared to a traditional Old Fashioned, this version is sweeter and a bit more robust. The citrus peel on top is key—it adds freshness, so the richness never gets overwhelming.
The aftertaste lingers with mellow spice and gentle sweetness. If you’re into rich, flavorful cocktails, I think you’ll love how this recipe feels both classic and brand new at the same time.
Substitute
Sometimes I run out of molasses or just don’t have the right spirit at home. That’s why I keep a little mental list of quick swaps—just in case.
Sweetener Swaps:
- Brown sugar: If molasses is missing, brown sugar does a pretty good job of bringing in that rich flavor.
- Simple syrup: Perfect when I’m after something a bit lighter and smoother, honestly.
- Sugar cube: The classic Old Fashioned uses a sugar cube. I usually muddle it with just a splash of water.
If I swap in white rum for dark, the drink gets this breezy, tropical vibe. Kind of reminds me of a daiquiri, but if I sneak in some molasses, it gets a little more depth.
Bourbon whiskey gives it a bolder, smoky edge. I’ll just grab whatever’s on the shelf, honestly.
No honey or agave syrup? Not a big deal. I still think sugar or molasses suits this drink best, but if I’m in a pinch, a splash of simple syrup does the trick.
