Orange Cinnamon Old Fashioned Cocktail Recipe

I’m always looking for ways to tweak the classics, and honestly, the Old Fashioned is just begging for a little creativity. An Orange Cinnamon Old Fashioned brings this warm, spiced note and a pop of citrus that somehow just works with whiskey.

It’s not fussy to make, either. You won’t need any weird ingredients or fancy gadgets—just a few staples from your kitchen and bar.

The cinnamon really cozies things up, and the orange? It brightens every sip but doesn’t drown out the whiskey, which is crucial.

Let me break down the recipe step by step so you can whip it up at home. You’ll get a feel for the flavor mix—spice, citrus, whiskey, all playing together in the glass.

Orange Cinnamon Old Fashioned Cocktail Recipe

This cocktail, for me, is about the warmth of cinnamon meeting that lively orange vibe. There’s a nice balance with the whiskey, bitters, and just enough sweetness to keep it smooth but not boring.

Equipment

• Rocks glass – I always reach for a sturdy rocks glass when I make this.
• Jigger – Measuring matters, so I use a jigger for the bourbon and syrup.
• Bar spoon – It’s perfect for stirring without watering things down too much.
• Peeler or knife – You’ll want a clean orange peel for garnish, so grab one of these.
• Mixing glass (optional) – Sometimes I stir in a separate mixing glass, just depends on my mood.
• Strainer (optional) – If I use the mixing glass, I strain into the serving glass.
• Large ice cube mold – One big ice cube melts slower, so I usually go with that.

Ingredients

• 2 oz bourbon whiskey or rye whiskey
• 0.5 oz cinnamon simple syrup (or plain simple syrup with a cinnamon stick thrown in for a bit)
• 2 dashes aromatic bitters
• 1 dash orange bitters (sometimes I swap in cardamom bitters if I’m feeling adventurous)
• 1 orange peel for garnish
• 1 cinnamon stick for garnish
• 1 large ice cube

I’ll tweak the syrup amount if I’m in the mood for something sweeter. Rye gives a spicier kick, bourbon is smoother—depends what you’re after.

Instructions

• Drop the large ice cube into your rocks glass.
• Measure and add the bourbon (or rye) with your jigger.
• Pour in the cinnamon simple syrup.
• Add two dashes aromatic bitters and one dash orange bitters.
• Stir gently with a bar spoon, about 20–30 seconds.
• Take the orange peel, express the oils over the drink, and toss it in.
• Garnish with a cinnamon stick.

If I’m craving a bolder cinnamon flavor, I just let the stick hang out in there a bit longer.

Notes

Cinnamon syrup’s actually easy to make—just simmer equal parts sugar and water with a couple cinnamon sticks. It’ll keep in the fridge for maybe two weeks.

Bourbon gives a rounder, softer flavor, while rye is a little more assertive. I honestly switch it up based on whatever’s calling my name that night.

Bitters can totally change the vibe. Orange bitters bring out the citrus, cardamom gives a little extra spice, but I usually stick with aromatic bitters as my base.

Don’t skip the garnish. Expressing the orange peel adds a burst of fresh aroma, and the cinnamon stick just smells amazing as you sip.

Tasting Notes

The first sip? It’s got this really nice balance—sweetness playing off a gentle spice. Orange peel jumps out with a bright, citrusy vibe.

Cinnamon’s there too, giving just enough warmth without barging in. The bourbon holds steady in the middle, but honestly, it’s softened up by that little bit of sweetness.

I’m picking up caramel and a touch of oak, mingling with the spice in a way that just works. As I keep sipping, there’s this lingering aroma—orange and cinnamon kind of hanging around.

It’s cozy, but not heavy or overdone. I have to say, as the ice melts, the flavors shift a bit.

The drink lightens up, and suddenly that citrus gets even brighter. I’m not mad about it.

Flavor Highlights:

• Citrus: fresh, just sweet enough
• Spice: warm cinnamon, never too much
• Bourbon: smooth, hints of oak and vanilla

This mix keeps things classic, but throws in a twist that’s simple and honestly pretty inviting.