Try this chocolate old fashioned, then check out our classic old fashioned cocktail, Manhattan cocktail, whisky sour, vieux carré and more whisky cocktails.


  • 100g soft light brown sugar
  • a few dashes chocolate bitters (we used Fee Brothers Aztec Chocolate Bitters)
  • 3 tbsp (see below) cacao-infused rye whisky
  • orange twist, to garnish


  • 200ml rye whisky
  • 50g cacao nibs


  • STEP 1

    Combine the whisky and cacao nibs, and leave to infuse for at least 4-5 hrs. This will make enough for four drinks, but if you’d like to infuse a whole bottle (around 70cl), then triple the quantities.

  • STEP 2

    Gently heat the sugar and 100ml water in a pan and stir until the sugar dissolves. Remove from the heat and leave to cool. This will make more sugar syrup than you need but will keep in the fridge for two weeks.

  • STEP 3

    Put 3 tsp of the sugar syrup and the bitters in an old fashioned glass, and stir to combine. Fill the glass with ice cubes, pour over the infused whisky and stir well. Garnish with a twist of orange peel, and serve.


Hannah Guinness olive magazine portrait
Hannah GuinnessSub editor and drinks writer

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