Brown Sugar Bourbon Cocktail
A cozy, smooth old fashioned–style cocktail: bourbon stirred with brown sugar simple syrup and Angostura bitters, served over a big cube with a fragrant orange peel. Sweet, balanced, and ultra-sippable.
Equipment
- Mixing glass or cocktail shaker
- Bar spoon
- Jigger or small measuring cup
- Strainer
- Rocks glass or old-fashioned glass
- Large ice cube or ice sphere
- Small saucepan
- Fine-mesh strainer
- Storage jar with lid
Ingredients
- 2 oz bourbon or rye whiskey
- 0.5 oz brown sugar simple syrup 1:1 brown sugar and water
- 2 dashes Angostura bitters
- orange peel small piece, for garnish
- maple syrup optional, small drop for extra sweetness
- 1 pinch ground cinnamon optional, for warmth
Instructions
- Make the syrup (optional if you have it ready): Heat equal parts brown sugar and water in a small saucepan, stirring until dissolved. Let cool, then strain and store.
- Add bourbon, brown sugar simple syrup, and Angostura bitters to a mixing glass filled with ice.
- Stir for about 20 seconds until well chilled and slightly diluted.
- Strain into a rocks glass over a large ice cube.
- Express an orange peel over the drink and drop it in. Optional: add a tiny drop of maple syrup or a pinch of cinnamon to taste.
Notes
Rye whiskey brings a spicier profile; bourbon is rounder and sweeter. Adjust sweetness by increasing or reducing the brown sugar syrup. Leftover syrup keeps in the fridge for up to 2 weeks and is great in other whiskey cocktails—or even coffee.