Espresso Old Fashioned Recipe

Brew espresso

Pull a fresh double espresso (about 2 oz). If you don't have an espresso machine, brew 2 oz very strong coffee. Allow espresso to rest for 10–20 seconds so it stops steaming but stays hot; the slight warmth helps integrate flavors but avoid pouring boiling coffee directly into cold glass.

Combine ingredients

In a mixing glass or cocktail shaker, add 0.25 oz simple syrup (or 1 tsp raw/Demerara sugar if using granulated), 2 dashes Angostura bitters and 1 dash orange bitters (if using). Pour in 2 oz bourbon or rye and 0.25 oz coffee liqueur (optional for extra coffee depth).

Add espresso and chill

Immediately add the 2 oz fresh espresso to the mixing glass with the spirits and sweetener. Fill the mixing glass or shaker with ice and stir for 15–20 seconds (or shake lightly for a frothier top if you prefer) to chill and slightly dilute the drink. Stirring gives a clearer, silkier cocktail; shaking gives a lighter, foamy crema.

Prepare glass

Place a large ice cube (or a few fresh ice cubes) in a chilled rocks glass.

Strain and serve

Strain the cocktail from the mixing glass or shaker into the prepared rocks glass over the ice cube. If shaken, use a fine strainer to hold back large ice shards.

Garnish

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist, then rub the peel on the rim and drop it into the cocktail. Optionally, add a few coffee beans on top for aroma and presentation.

Serve

Serve immediately while the espresso notes are fresh. Sip slowly to enjoy the balance of coffee, sweetness and whiskey.

Sugar: If using granulated sugar instead of simple syrup, add it to the mixing glass first and stir briefly with the spirits to help dissolve before adding espresso and ice.

Sweetness: Adjust simple syrup between 0.25–0.5 oz depending on desired sweetness.

Coffee Strength: Use a robust espresso (dark roast) to stand up to the whiskey. If you prefer less coffee intensity, omit the coffee liqueur.

Temperature: For a more contrasted hot-cold experience, serve with no ice and pour hot espresso over the spirit and syrup in a warmed tumbler, but this is a different style and will be stronger and less diluted.