Peppermint Old Fashioned Cocktail Recipe

Looking to shake up your holiday drinks? The Peppermint Old Fashioned is one of those cocktails that just feels right this time of year.

It’s got the deep, cozy taste of bourbon, but then—bam—a cool, minty pop from peppermint. It’s honestly kind of irresistible at a Christmas party.

This easy recipe gives your go-to classic a festive, playful edge.

Every time I whip up this peppermint cocktail, someone asks for the recipe. I mean, it’s not complicated, but it’s got a way of surprising people.

Stick around for the steps if you’re curious and want to make this holiday treat at home.

Peppermint Old Fashioned Cocktail Recipe

I really enjoy making this Peppermint Old Fashioned when the holidays roll around. The mix of mint and bourbon, plus a candy cane on top, just feels merry.

With the right tools and a handful of good ingredients, you can pull together something that’s both refreshing and a little nostalgic. It’s got that throwback vibe, you know?

Equipment

• Rocks glass
• Bar spoon
• Measuring jigger
• Cocktail muddler
• Small plate or shallow bowl (for rimming with crushed candy canes)
• Strainer (if needed for muddling solids)
• Ice cubes or large ice cube mold
• Knife or small cutting board (for garnishes)

Having decent tools makes a difference. I’ll admit, a sturdy muddler and a heavy glass just make it feel more legit.

Ingredients

• 2 oz bourbon
• 0.5 oz peppermint schnapps or peppermint vodka
• 0.5 oz simple syrup (you can infuse it with peppermint, if you’re feeling fancy)
• 2-3 dashes Angostura bitters
• 1 bar spoon creme de cacao or chocolate liqueur (totally optional, but fun for a chocolate-mint twist)
• Ice cubes
• Crushed candy canes (for rimming the glass)
• Candy cane or peppermint bark (for garnish)
• Optional: few drops white chocolate liqueur or creme de menthe for variety
• Optional: drizzle of chocolate syrup for extra richness

I usually stick with classic bourbon for that depth, and peppermint schnapps is my go-to for the minty zing. Sometimes I toss in a little chocolate liqueur if I want it sweeter.

Instructions

• Rim your rocks glass with simple syrup, then dip it into crushed candy canes so the edge gets coated.
• In the glass, add the peppermint schnapps (or vodka), simple syrup, bitters, and creme de cacao (if you’re using it).
• Give it a gentle muddle to mix things up.
• Drop in some ice cubes, or just one big cube if you have it.
• Pour in the bourbon.
• Stir with your bar spoon until it’s nice and chilled.
• Garnish with a mini candy cane, a piece of peppermint bark, or go wild with a drizzle of chocolate syrup.

You end up with a drink that looks as good as it tastes—kind of hard to resist, honestly.

Notes

I usually tweak the amount of peppermint schnapps depending on how much mint I’m in the mood for. If all I’ve got is peppermint vodka, that totally works.

Sometimes I leave out the chocolate liqueur for a cleaner flavor, but if I’m craving something sweeter, I’ll add a bit more. Crushed candy canes on the rim? They melt into the drink a little, which is actually pretty fun.

A candy cane or chunk of peppermint bark just makes it look festive. I’ll experiment with things like a splash of creme de menthe or swapping out the bitters for something chocolatey.

And if I’m making a bunch for friends, I’ll rim all the glasses ahead of time, just to make things easier when everyone’s ready for a refill.

Tasting Notes

When I take a sip of the Peppermint Old Fashioned, the first thing that hits me is that cool, refreshing mint. It’s like other mint cocktails, sure, but the peppermint feels cleaner—sharper, somehow.

The whiskey’s caramel and oak notes blend in with the mint. I’ve noticed the peppermint brings a touch of sweetness, which makes every sip a bit smoother, and honestly, less bitter than your usual Old Fashioned.

There’s also this little hint of chocolate from the bitters. It kind of reminds me of a mint chocolate treat, which is a nice surprise.

The aroma? Strong and fresh, almost like stepping outside on a winter day.

Texturally, it’s got this silky, balanced feel. The sugar dissolves just right, so the drink stays light on the tongue—never too thick or syrupy.

If you’re into mint cocktails, but not the super sweet ones, I’d say this recipe really stands out. It’s festive, still classy, and I like to pull it out when I want something a little different, but not too out there.