Chocolate Espresso Old Fashioned

After dinner cocktails can go two ways. Either they feel too sweet, like you are drinking frosting, or they feel too strong, like you should have stopped at one sip. This Chocolate Espresso Old Fashioned lands right in the middle. It has bourbon warmth, real espresso depth, a touch of maple syrup for smooth sweetness, and chocolate bitters that make everything taste a little more grown up.

I love this cocktail because it feels like a slow, cozy drink without being heavy. The espresso gives it that coffeehouse vibe, but the bourbon keeps it bold. And maple syrup is the quiet hero here. It rounds off sharp edges and makes the flavors fit together in a way plain sugar does not. This is one of those cocktails that works for a relaxed night at home, a holiday party, or a fancy after-dinner moment when you want something different from the usual.

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Why You’ll Love This

This drink takes the spirit of an Old Fashioned and gives it a coffee-and-chocolate twist. It is strong, smooth, and full of layered flavor, but still simple to make.

• Bold but balanced: Bourbon, espresso, and maple syrup play well together.
• Not overly sweet: Maple adds sweetness without turning it into dessert in a glass.
• Fast to make: Once espresso is brewed and cooled, it is a quick stir-and-strain cocktail.
• Great for after dinner: Coffee notes make it feel like the perfect ending.
• Easy to adjust: You can change sweetness and coffee strength easily.
• Feels special: Chocolate bitters and a garnish make it look and taste like a bar-style cocktail.

If you want cocktails that feel classic but still interesting, this one checks the box.

Ingredients

This recipe works because every ingredient has a job. Bourbon brings warmth and body. Espresso adds roasted depth. Maple syrup smooths and lightly sweetens. Chocolate bitters add a little complexity that makes the drink taste deeper, not candy-sweet.

• 2 ounces bourbon
• 1 ounce freshly brewed espresso, cooled
• 1/2 ounce maple syrup (adjust to taste)
• 2-3 dashes chocolate bitters
• Optional garnish: coffee beans or orange peel

Ingredient tips:

Use real maple syrup, not pancake syrup, if you can. The flavor is cleaner and less artificial. For espresso, brew it strong and let it cool so it does not melt your ice fast. If you do not have an espresso machine, a moka pot or very strong cold brew concentrate can work.

Warning: Hot espresso will water down the cocktail quickly. Let your espresso cool before mixing.

Suggested Liquor Brands and Substitutions

Because this drink is spirit-forward, bourbon choice matters more than it would in a big juice-based cocktail. You want something smooth, with caramel and vanilla notes that pair nicely with coffee and chocolate.

• Bourbon picks: Buffalo Trace, Maker’s Mark, Woodford Reserve, or Four Roses Small Batch are great mixing options with good flavor.
• Espresso substitute: Use 1 oz strong cold brew concentrate if espresso is not available. Keep it strong so it does not taste watered down.
• Maple syrup substitute: Use rich simple syrup (2:1 sugar to water) if needed. Maple is better, but simple syrup works.
• Chocolate bitters substitute: If you do not have chocolate bitters, use aromatic bitters plus a tiny pinch of cocoa powder, stirred in well.
• Orange garnish option: Orange peel adds a bright note that lifts the coffee flavor.
• Lower-proof option: Use 1.5 oz bourbon and keep espresso at 1 oz if you want it slightly lighter.

If you are serving guests who love whiskey, offer orange peel as the default garnish. It makes the drink smell amazing.

Equipment and Glassware

This is a stirred cocktail, so you do not need a shaker. A mixing glass makes it easier, but you can also stir in a large measuring cup if needed.

You will need:

• Mixing Glass
• Bar Spoon
• Measuring Jigger
• Old Fashioned Glass

Optional but helpful:

• Espresso machine, moka pot, or cold brew concentrate
• Vegetable peeler (for orange peel garnish)

Tip: A large ice cube melts slower, which is important for cocktails like this that are meant to be sipped slowly.

How to Make It

This cocktail is all about temperature and dilution. You want it cold, but you do not want it watery. Stirring with ice for about 30 seconds hits the right balance.

1. Brew and cool your espresso.
   Brew a strong espresso and let it cool to room temp, or chill it in the fridge for a few minutes. Do not use it hot.
2. Combine ingredients in a mixing glass.
   Add:
   • 2 oz bourbon
   • 1 oz cooled espresso
   • 1/2 oz maple syrup
   • 2 to 3 dashes chocolate bitters
3. Add ice and stir.
   Fill the mixing glass with ice and stir for about 30 seconds. This chills the drink and adds a small amount of dilution to smooth the flavors.
4. Strain into a rocks glass over ice.
   Add a large ice cube to your rocks glass, then strain the cocktail over it. Regular ice works too, but it will melt faster.
5. Garnish and serve.
   Top with a few coffee beans or express an orange peel over the drink and drop it in.

Wrap-up: If you want it sweeter, add a touch more maple syrup. If you want it more coffee-forward, use a slightly stronger espresso or cold brew concentrate.

Pro Tips

This drink is simple, but the little details change the result a lot. These tips help you get a smooth, bar-quality pour.

• Cool the espresso first: Hot espresso melts ice fast and throws off the balance.
• Use a large ice cube: It keeps the drink cold longer without over-diluting.
• Start with 1/2 oz maple syrup: You can always add more, but you cannot take it out.
• Stir, do not shake: Stir keeps the texture smooth and clean.
• Try the orange peel garnish: It adds a bright aroma that pairs well with chocolate bitters.
• Taste before straining: Adjust maple syrup or bitters while it is still in the mixing glass.
• Use good bitters: Chocolate bitters bring depth. If they taste flat, the drink can feel one-note.
• Serve it right away: This cocktail is best when it is ice-cold and freshly stirred.

Once you make it once, play with it. Some people like it sweeter, others like it more spirit-forward. Both versions work.

Variations

This cocktail can be tweaked in a lot of ways without losing the original idea. Keep the bourbon and coffee base, then adjust from there.

• Vanilla version: Add a tiny splash of vanilla extract or use a vanilla-forward bourbon.
• Smoky version: Replace 1/4 oz bourbon with a peated whiskey for a smoky finish.
• Creamy version: Add 1 oz lightly whipped cream on top for a dessert-style twist.
• Spiced version: Add a tiny pinch of cinnamon or nutmeg for a warmer finish.
• No-alcohol version: Use espresso, maple syrup, and a few dashes of chocolate bitters alternative, then top with sparkling water over ice.

If you do the creamy version, keep it light. You still want the bourbon and espresso to lead.

When to Serve and Pairings

This is a great after-dinner cocktail, but it also works as a late-night drink when you want something bold and slow-sipping. It pairs well with chocolate desserts and salty snacks.

Best times to serve it:

• After dinner
• Holiday parties
• Date night at home
• Whiskey tastings with friends
• Cozy nights in

Pair it with:

• Dark chocolate squares
• Brownies or chocolate cake
• Tiramisu
• Salted nuts
• Cheese board with sharp cheddar or aged gouda

Storage and Serving Notes

This drink is best made fresh because coffee flavor and dilution can change quickly. That said, you can prep some parts ahead if you are hosting.

Make-ahead tips:

• Brew espresso and chill it in the fridge up to 24 hours ahead.
• Pre-measure bourbon, espresso, maple syrup, and bitters into a small bottle and refrigerate.
• Stir each serving with ice right before serving, then strain over a fresh large cube.

Serving notes:

• This recipe makes one cocktail.
• If doubling or tripling, stir in batches and strain each drink separately over fresh ice.
• Warning: Do not batch with ice in the bottle. It will dilute and throw off the flavor.

FAQs

This cocktail is simple, but people often ask about espresso swaps, sweetness, and garnish choices. Here are the answers that help most.

Is this a Chocolate White Russian?
Not really. A White Russian is vodka, coffee liqueur, and cream. This drink is closer to an Old Fashioned-style cocktail with bourbon, espresso, maple syrup, and bitters.

Can I use cold brew instead of espresso?
Yes. Use strong cold brew concentrate so the flavor stays bold. Regular cold brew can taste too light once mixed.

What if I do not have chocolate bitters?
Use aromatic bitters and add a tiny pinch of cocoa powder, then stir well. It will not be identical, but it still gives a nice chocolate note.

How sweet is it?
With 1/2 oz maple syrup, it is lightly sweet. If you like sweeter cocktails, bump maple syrup to 3/4 oz.

What garnish is best?
Coffee beans boost aroma and match the espresso flavor. Orange peel adds a bright citrus note that makes the chocolate bitters pop.

Can I serve it without ice?
You can serve it up in a coupe glass after stirring with ice and straining, but it will warm faster. A rocks glass with a large cube is the best choice for slow sipping.

More Cocktails to Try

If you liked this bourbon-and-coffee style drink, here are more cocktails with similar vibes that your readers will probably enjoy.