I finally perfected a Chocolate Espresso Old Fashioned with a simple, surprising twist that made me rethink what a classic cocktail can be.

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I never thought bourbon and espresso would behave so well together but this Chocolate Espresso Old Fashioned proved me wrong. I wanted something that hits like a weekend secret, not sugary or fussy, just bold and a little mysterious.

The bourbon grounds it, the espresso wakes it, and a sly sweetness hangs in the background like a wink you catch later. I messed up once and added too much at first, learned to pull back and let the flavors talk to each other.

If you like drinks that jab your senses and make you curious, give this a try. Bourbon Cocktails

Ingredients

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Bourbon or rye: Warm vanilla and oak, mostly empty calories, it aint got much protein.
Chocolate liqueur: Sweet, creamy and chocolaty, high in sugar so adds carbs and calories.
Espresso: Bitter, aromatic, low calories, tiny protein, gives caffeine and roasted complexity.
Simple syrup or sugar: Pure sweetness, raises carbs fast, no fiber, balances bitterness and boozy burn.
Chocolate bitters: Adds deep chocolate bitterness, low sugar, tiny aromatic oils, lifts overall flavor.
Orange peel: Bright citrus oils, adds aroma and slight acidity, cuts through sweetness.
Espresso beans garnish: Crunchy, decorative, tiny caffeine hit if chewed, mostly a visual flourish.
Large ice cube: Slow melting cube chills with less dilution, keeps flavors concentrated and bold.

Ingredient Quantities

2 oz bourbon (or rye if you like it)

1/2 oz chocolate liqueur eg Godiva or creme de cacao

1/2 oz freshly brewed espresso, cooled (or strong cold brew concentrate)

1/4 oz simple syrup or 1 sugar cube

2 dashes chocolate bitters (or Angostura if you cant find chocolate bitters)

1 large ice cube

1 orange peel for garnish

2 espresso beans for garnish (optional)

How to Make this

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1. Chill an old fashioned glass in the freezer for a few minutes if you want it extra cold, otherwise just grab a clean rocks glass.

2. If you chose a sugar cube: put the cube in a mixing glass or small bowl, add 2 dashes of chocolate bitters (or Angostura), and a splash of the cooled espresso, then muddle until mostly dissolved; if youre using 1/4 oz simple syrup just skip muddling and add the syrup to the mixing glass.

3. Pour in 2 oz bourbon or rye (your call), 1/2 oz chocolate liqueur and 1/2 oz cooled freshly brewed espresso or strong cold brew concentrate.

4. Fill the mixing glass with ice, stir gently but steadily for about 20 to 30 seconds until well chilled and slightly diluted, dont rush this step its what balances the drink.

5. Pop the large ice cube into your chilled rocks glass.

6. Strain the stirred mixture over the large ice cube so the drink is clear and smooth.

7. Express an orange peel over the surface by squeezing it skin side down to release the oils, run the peel around the rim and drop it in.

8. Add two espresso beans on top if you like the look and a little aroma, give it a tiny swirl, and enjoy.

Equipment Needed

1. Old fashioned / rocks glass (chill it in the freezer if you want it extra cold)
2. Mixing glass or small bowl
3. Muddler or a sturdy spoon for the sugar cube
4. Jigger or measuring spoons for the ounces
5. Bar spoon for stirring gently about 20 to 30 seconds
6. Hawthorne strainer or fine mesh strainer to make the drink clear
7. Large ice cube mold or tray for one big cube
8. Espresso maker or strong coffee brewer for the cooled shot
9. Paring knife or vegetable peeler for the orange peel garnish

FAQ

Q: Can I use rye instead of bourbon?

A: Yes, rye works fine. It'll be a bit spicier and drier, so if you prefer sweeter, choose bourbon or bump the chocolate liqueur up a little.

Q: I dont have fresh espresso, what else can I use?

A: Strong cold brew concentrate or a very strong brewed coffee works, just cool it first. Flavor will be slightly different but still delicious.

Q: Simple syrup or sugar cube, which is better?

A: Simple syrup dissolves instantly and is easiest. If using a sugar cube, muddle it with the bitters and a splash of espresso to dissolve, then add the booze.

Q: No chocolate bitters available, what can I substitute?

A: Use Angostura or orange bitters, or a tiny extra drop of chocolate liqueur to keep the cocoa note. Start small, you can always add more.

Q: How do I make that single large ice cube?

A: Use a large silicone mold or an insulated ice tray and filtered water. Freeze slowly if you can for clearer ice, but regular frozen water works fine too.

Q: Is this cocktail caffeinated and can I make it ahead?

A: Yes it has caffeine from the espresso, so expect a little kick. You can premix the bourbon, liqueur and syrup and store in the fridge for a day, but add espresso and ice right before serving for best taste.

Chocolate Espresso Old Fashioned Recipe Substitutions and Variations

Bourbon (2 oz): swap with rye for a spicier edge, aged dark rum for deeper caramel notes, or cognac if you want it smoother and fruitier.
Chocolate liqueur (1/2 oz): use Kahlua or another coffee liqueur for more coffee punch, creme de cacao if you want similar chocolate sweetness, or 1/2 oz chocolate syrup plus 1/4 oz vodka in a pinch.
Espresso (1/2 oz): cold brew concentrate works great, or dissolve instant espresso in a little hot water then cool it, or use a very strong pour over/AeroPress shot.
Simple syrup / sugar cube and bitters: swap simple syrup with maple or demerara syrup (same amount) for extra depth, or muddle a sugar cube; replace chocolate bitters with Angostura or orange bitters, or a few drops of coffee tincture for extra mocha flavor.

Pro Tips

1. Freeze some of your espresso into ice cubes and use one or two of those in another drink, or keep a frozen cube on hand to cool without watering it down too fast. They keep the coffee punch and wont turn the cocktail weak.

2. Dont rush the stirring. Give it about 20 to 30 seconds of slow steady strokes so the drink chills and opens up. Tilt the mixing glass a bit and let the spoon glide, youll get a silkier texture and better balance.

3. Bring out more orange aroma by warming the peel between your fingers before you squeeze it, then give the oils a good push over the surface and wipe a bit on the rim. If you want a fainter scent just rub the peel on the glass first.

4. Match the booze and chocolate to how sweet or spicy you want it. Bourbon gives softer caramel notes, rye brings spice. If your chocolate liqueur is very sweet cut back on syrup, or pick a drier cocoa option. And if you like extra smell, press the espresso beans slightly before dropping them in.

Chocolate Espresso Old Fashioned Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I finally perfected a Chocolate Espresso Old Fashioned with a simple, surprising twist that made me rethink what a classic cocktail can be.

Servings

servings

Calories

200

kcal

Equipment: 1. Old fashioned / rocks glass (chill it in the freezer if you want it extra cold)
2. Mixing glass or small bowl
3. Muddler or a sturdy spoon for the sugar cube
4. Jigger or measuring spoons for the ounces
5. Bar spoon for stirring gently about 20 to 30 seconds
6. Hawthorne strainer or fine mesh strainer to make the drink clear
7. Large ice cube mold or tray for one big cube
8. Espresso maker or strong coffee brewer for the cooled shot
9. Paring knife or vegetable peeler for the orange peel garnish

Ingredients

2 oz bourbon (or rye if you like it)
1/2 oz chocolate liqueur eg Godiva or creme de cacao
1/2 oz freshly brewed espresso, cooled (or strong cold brew concentrate)
1/4 oz simple syrup or 1 sugar cube
2 dashes chocolate bitters (or Angostura if you cant find chocolate bitters)
1 large ice cube
1 orange peel for garnish
2 espresso beans for garnish (optional)

Directions

Chill an old fashioned glass in the freezer for a few minutes if you want it extra cold, otherwise just grab a clean rocks glass.
If you chose a sugar cube: put the cube in a mixing glass or small bowl, add 2 dashes of chocolate bitters (or Angostura), and a splash of the cooled espresso, then muddle until mostly dissolved; if youre using 1/4 oz simple syrup just skip muddling and add the syrup to the mixing glass.
Pour in 2 oz bourbon or rye (your call), 1/2 oz chocolate liqueur and 1/2 oz cooled freshly brewed espresso or strong cold brew concentrate.
Fill the mixing glass with ice, stir gently but steadily for about 20 to 30 seconds until well chilled and slightly diluted, dont rush this step its what balances the drink.
Pop the large ice cube into your chilled rocks glass.
Strain the stirred mixture over the large ice cube so the drink is clear and smooth.
Express an orange peel over the surface by squeezing it skin side down to release the oils, run the peel around the rim and drop it in.
Add two espresso beans on top if you like the look and a little aroma, give it a tiny swirl, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.