I’m sharing my Chocolate Bourbon Espresso Old Fashioned, a bold pairing of bourbon, chocolate bitters and espresso that’ll pique your curiosity; find it in my Espresso Cocktail Recipes.

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Every so often I tinker with classics, and this Chocolate Bourbon Espresso Old Fashioned is the kind that refuses to behave. I like things dark, bitter, and a little sly, so I married rich bourbon with a shot of hot espresso.

It feels like a speakeasy trick but more grown up, like it knows a secret and might tell you if you listen. It’s part of my Espresso Cocktail Recipes experiments, the kind that makes you pause, ask questions and reach for the glass even before the first sip.

Ingredients

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Bourbon: Rich in warm vanilla and oak flavors, gives backbone and a little sweetness.
Espresso: Bitter, bold coffee punch that wakes up the drink and adds body.
Chocolate liqueur: Sweet cocoa notes, makes it dessert like and adds smoothness.
Simple syrup: Pure sugar sweetness that balances bitter coffee and boozy heat.
Chocolate bitters: Intense chocolate aroma in tiny drops, layers flavor without extra sweetness.
Orange peel: Bright citrus oils on top, cuts richness and adds fragrant zip.

Ingredient Quantities

2 oz bourbon

1 oz freshly brewed espresso

1/4 oz chocolate liqueur eg creme de cacao or godiva

1/4 oz simple syrup 1:1

2 to 3 dashes chocolate bitters

a large ice cube

orange peel for garnish

1 or 2 coffee beans for garnish optional

How to Make this

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1. Brew 1 oz of fresh espresso and let it sit about 15 to 30 seconds to cool a bit so it wont melt the ice too fast.

2. In a mixing glass pour 2 oz bourbon, the 1 oz espresso, 1/4 oz chocolate liqueur, 1/4 oz simple syrup and 2 to 3 dashes of chocolate bitters.

3. Add plenty of ice to the mixing glass and stir about 20 to 30 seconds until the mix is well chilled and the outside of the glass feels frosty.

4. Put a large ice cube in a rocks or old fashioned glass.

5. Strain the chilled cocktail from the mixing glass over the large ice cube.

6. Take an orange peel, squeeze it over the drink to express the oils, rub the peel on the rim if you like, then drop the peel in.

7. Add 1 or 2 coffee beans on top if you want the extra aroma, dont worry if they sink.

8. Taste and tweak quickly if needed: more simple syrup if too bitter, or a tiny splash more chocolate liqueur if you want it sweeter. Serve right away.

Equipment Needed

1. Espresso maker (espresso machine, Moka pot or Aeropress) — brew 1 oz fresh espresso
2. Jigger or measuring spoons (for 2 oz, 1 oz and 1/4 oz pours)
3. Mixing glass or large heatproof glass to stir in
4. Long bar spoon for stirring, about 20 to 30 seconds
5. Hawthorne or fine mesh strainer to catch ice and bits when pouring
6. Rocks / old fashioned glass for serving
7. Large ice cube mold or large ice tray and freezer
8. Paring knife or vegetable peeler plus a small cutting board for the orange peel garnish
9. Small spoon or tongs for placing the coffee beans on top (optional)

FAQ

2 oz bourbon

1 oz freshly brewed espresso

1/4 oz chocolate liqueur eg creme de cacao or godiva

1/4 oz simple syrup 1:1

2 to 3 dashes chocolate bitters

a large ice cube

orange peel for garnish

1 or 2 coffee beans for garnish optional

Q: Can I use cold brew instead of espresso? A: Yes, but cold brew is less intense and has different acidity, so you may want to use slightly less or add a touch more chocolate liqueur to keep the balance.

Q: What chocolate liqueur should I use? A: Creme de cacao or Godiva work great, pick a good quality one, not the cheapest, because it really shows in the flavor.

Q: How do I make simple syrup 1:1? A: Heat equal parts sugar and water until sugar dissolves, cool it and store in the fridge.

Q: Can I make this without booze? A: You can swap bourbon for a nonalcoholic bourbon alternative or use extra-strong coffee and a splash of nonalcoholic chocolate syrup, but the character will be different.

Q: Why use a large ice cube? A: Big ice melts slower so the drink stays cold without getting diluted too fast, keeping the flavor strong longer.

Q: How long should I stir? A: About 20 to 30 seconds to chill and slightly dilute, stop when the mixing glass feels cold to the touch.

How To Make A Chocolate Bourbon Espresso Old Fashioned Cocktail Recipe Substitutions and Variations

How To Make A Chocolate Bourbon Espresso Old Fashioned Cocktail

This one’s a little showy but easy, rich and perfect after dinner. The coffee and chocolate play off the bourbon so nice, you’ll want to make it again tomorrow. Dont overthink it, just get good espresso and a big ice cube.

Ingredients

2 oz bourbon
1 oz freshly brewed espresso
1/4 oz chocolate liqueur eg creme de cacao or godiva
1/4 oz simple syrup 1:1
2 to 3 dashes chocolate bitters
a large ice cube
orange peel for garnish
1 or 2 coffee beans for garnish optional

Method
1. Brew your espresso and let it sit for about 30 seconds so it’s not scalding hot.
2. In a mixing glass add the bourbon, espresso, chocolate liqueur, simple syrup and chocolate bitters.
3. Fill the mixing glass with ice and stir about 20-30 seconds until nicely chilled and slightly diluted. You want it smooth not watery.
4. Place the large ice cube in an old fashioned glass, strain the drink over the ice.
5. Express an orange peel over the drink to release the oils, rub the peel on the rim then drop it in. Add 1 or 2 coffee beans if you like.

Quick tips
– If your espresso is too bitter try a splash more simple syrup, dont go overboard.
– Use a big clear cube so the drink looks classy and melts slow.
– Stirring is the secret here, dont shake unless you want foam and less clarity.

Substitutions

Bourbon: use rye whiskey for a spicier edge, or aged dark rum for a rounder, sweeter note.
Espresso: substitute 1 oz strong cold brew or concentrated brewed coffee if you dont have an espresso machine.
Chocolate liqueur: swap for 1/4 oz coffee liqueur plus a few extra drops of chocolate bitters if you want less sweetness.
Simple syrup: use 1/4 oz maple syrup or 1/4 oz demerara syrup for a richer, slightly caramel flavor.

Pro Tips

Pro tips

– Let the espresso rest about 15 to 30 seconds before mixing so it cools a bit, but dont let it go cold or you lose the crema and brightness. If you dont have an espresso machine a strong cold brew concentrate or a moka pot shot works fine, just cut back on syrup a touch.

– Stir, dont shake. Stirring keeps the drink silky and clear and gives you predictable dilution. Chill the mixing glass first and keep stirring until the outside feels frosty, that way its not under or over diluted.

– Use one big, slow melting clear ice cube so the drink chills without watering down fast. To get clearer ice boil filtered water once, let it cool, then freeze it in a big mold. If your cube cracks, no big deal, add a tiny chilled piece rather than a handful of small ice.

– Make the orange oil matter. Express the peel over the surface and rub it on the rim, that aroma lifts the whole drink way more than just dropping the peel in cold. Coffee beans are mostly for show and aroma so dont freak if they sink, and always tweak sweetness in tiny drops so you dont oversweeten it.

How To Make A Chocolate Bourbon Espresso Old Fashioned Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Chocolate Bourbon Espresso Old Fashioned, a bold pairing of bourbon, chocolate bitters and espresso that’ll pique your curiosity; find it in my Espresso Cocktail Recipes.

Servings

servings

Calories

195

kcal

Equipment: 1. Espresso maker (espresso machine, Moka pot or Aeropress) — brew 1 oz fresh espresso
2. Jigger or measuring spoons (for 2 oz, 1 oz and 1/4 oz pours)
3. Mixing glass or large heatproof glass to stir in
4. Long bar spoon for stirring, about 20 to 30 seconds
5. Hawthorne or fine mesh strainer to catch ice and bits when pouring
6. Rocks / old fashioned glass for serving
7. Large ice cube mold or large ice tray and freezer
8. Paring knife or vegetable peeler plus a small cutting board for the orange peel garnish
9. Small spoon or tongs for placing the coffee beans on top (optional)

Ingredients

2 oz bourbon
1 oz freshly brewed espresso
1/4 oz chocolate liqueur eg creme de cacao or godiva
1/4 oz simple syrup 1:1
2 to 3 dashes chocolate bitters
a large ice cube
orange peel for garnish
1 or 2 coffee beans for garnish optional

Directions

Brew 1 oz of fresh espresso and let it sit about 15 to 30 seconds to cool a bit so it wont melt the ice too fast.
In a mixing glass pour 2 oz bourbon, the 1 oz espresso, 1/4 oz chocolate liqueur, 1/4 oz simple syrup and 2 to 3 dashes of chocolate bitters.
Add plenty of ice to the mixing glass and stir about 20 to 30 seconds until the mix is well chilled and the outside of the glass feels frosty.
Put a large ice cube in a rocks or old fashioned glass.
Strain the chilled cocktail from the mixing glass over the large ice cube.
Take an orange peel, squeeze it over the drink to express the oils, rub the peel on the rim if you like, then drop the peel in.
Add 1 or 2 coffee beans on top if you want the extra aroma, dont worry if they sink.
Taste and tweak quickly if needed: more simple syrup if too bitter, or a tiny splash more chocolate liqueur if you want it sweeter. Serve right away.

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.