Cinnamon-smoked Old Fashioned Recipe
premium bourbon, housemade simple syrup, bitters, orange, cinnamon smoke
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cinnamon-Smoked Old Fashioned
Housemade Simple Syrup (make ahead)
Method
Housemade Simple Syrup (make ahead)
Combine
Combine 1 cup granulated sugar and 1 cup water in a small saucepan.
Heat
Heat over medium heat, stirring frequently, until sugar is fully dissolved and the mixture is just shy of a simmer (do not boil).
Cool and Store
Remove from heat, cool to room temperature, transfer to a clean bottle or jar, and refrigerate. Syrup will keep 2–3 weeks. Measure 1/4 oz (approx. 7.5 ml) per cocktail when preparing the drink.
Cinnamon-Smoked Old Fashioned
Prepare glass and ice
Place one large clear ice cube into a chilled lowball/Old Fashioned glass. If you don't have a large cube, use several large ice spheres or big cubes.
Build the cocktail
In a mixing glass or stirring vessel, add 2 oz premium bourbon, 0.25 oz housemade simple syrup, and 2 dashes Angostura bitters. If using, add 1 dash of orange or cinnamon bitters for extra aroma.
Stir to chill and dilute
Add enough ice to the mixing glass to fill it, then stir gently for about 20–30 seconds (roughly 20–30 revolutions) until the mixture is well chilled and slightly diluted.
Strain
Strain the chilled cocktail over the prepared large ice cube in the serving glass.
Express the orange peel
Hold the orange peel skin-side toward the glass, give it a sharp twist over the drink to release oils, then rub the peel around the rim and set it on the ice as a garnish.
Cinnamon smoke finish
Options for producing cinnamon smoke: Option A (preferred, with smoking gun): Place the glass (without lid) on a surface that can handle smoke. Ignite small pieces of the cinnamon stick or wood chips in a smoking gun, capture the smoke in the mixing chamber, and funnel smoke into the serving glass. Cover the glass with an inverted mixing tin or coaster to trap smoke for 10–20 seconds. Remove cover, place the orange-twisted peel into the glass, and serve immediately. Option B (without smoking gun): Light one end of the cinnamon stick with a torch or lighter until it glows and smolders; blow gently to maintain smoldering. Invert the glass over the smoldering end for 5–10 seconds to capture smoke, then quickly place the large ice cube and pour the strained cocktail into the glass (or remove the glass, pour, and then cover briefly). Garnish with the smoldering cinnamon stick resting on the rim (extinguish if necessary) and the expressed orange peel. Safety note: Exercise caution when working with open flame and smoke; ensure good ventilation and extinguish embers fully after use.