Recipe

Festive Old Fashioned (Light & Creamy)

A holiday twist on the classic Old Fashioned with vanilla warmth, orange spice, and a silky cream finish. Cozy, classy, and surprisingly easy.

By Matt Campbell

•

4.8

A creamy Old Fashioned cocktail in a rocks glass with a large clear ice cube, orange peel twist, and a cinnamon stick on a wooden bar top with soft holiday lights in the background

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Some drinks are loud. This one is quietly confident. Think Old Fashioned vibes, but holiday-ready and a little softer around the edges: warming bourbon, a pop of orange, a whisper of spice, and a light cream finish that makes the whole thing feel like you put on your nicest sweater on purpose.

This is the cocktail I make when I want something that tastes like December without being a sugar bomb. It is still spirit-forward, still built in the glass, still very much an Old Fashioned at heart. The difference is the texture: silky, lightly creamy, and just sweet enough to keep you coming back for one more sip.

A hand stirring a pale, creamy Old Fashioned in a rocks glass with a bar spoon

Why It Works

Same classic structure: spirit, sweetener, bitters, citrus. The creamy element is an add-on, not a takeover.
Light and silky, not heavy: a small pour of half-and-half (or cream) rounds out the edges without turning it into dessert in a glass.
Big flavor with simple ingredients: orange oils, aromatic bitters, and a holiday-friendly syrup do the work fast.
Built right in the glass: no shaker required, so it is low-drama for hosting.

Pairs Well With

Storage Tips

This drink is best fresh, but you can absolutely prep parts of it so you are not playing bartender all night.

What you can make ahead

Holiday simple syrup: Keep in a sealed, clean jar in the fridge for up to 2 weeks. Discard if it turns cloudy or smells off.
Spirit base batch: Mix bourbon + syrup + bitters (no cream) and keep for up to 1 week. Refrigerating is optional, but nice for pre-chilling. Stir before using.

What not to store

The finished creamy cocktail: Once cream is added, the texture is best right away. If it sits, it can separate and look a little sad.

Hosting shortcut

Pre-chill your glasses and cut your orange peels ahead. When guests arrive: ice, pour base, stir, add cream, quick stir, garnish. Done.

Common Questions

Is this still an Old Fashioned if it has cream?

Purists will argue, but the bones are there: bourbon, bitters, sugar, citrus oils. The cream is just a festive finish, like putting a soft focus filter on your favorite photo.

Will the cream curdle with bitters or citrus?

It is very unlikely with this method. Use orange peel oils (expressed over the drink), not a squeeze of orange or lemon juice. Add the cream at the end, stir gently, and use fresh half-and-half or cream. If you are extra cautious, make sure your base is well chilled before the dairy goes in.

What is the best bourbon for this?

A mid-range bourbon with caramel and vanilla notes works great. Something around 90 to 100 proof holds up nicely against the cream.

Can I make it dairy-free?

Yes. Use an unsweetened, barista-style oat creamer. It stays smooth and is less prone to separating when stirred with alcohol.

Can I use rye instead of bourbon?

Absolutely. Rye makes it spicier and a little drier, which is great if you like your cocktails less sweet.

How strong is it?

It is still spirit-forward. With 2 oz of 90 proof bourbon and a small splash of cream, it lands roughly in the 20% ABV neighborhood depending on how much your ice melts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rocks glass
Jigger or measuring spoons
Bar spoon (or a small spoon for stirring)
Vegetable peeler for the orange peel
Optional: cocktail strainer if you prefer to mix in a separate glass

I love an Old Fashioned, but around the holidays I want a drink that feels a little more welcoming, like it is wearing flannel. The first time I added a tiny splash of cream to my usual build, it surprised me. It did not turn into a milkshake. It just made the bourbon taste rounder, like the volume got turned down on the sharp edges and up on the cozy parts. Now it is my go-to when the kitchen is packed, the oven is working overtime, and I want something festive that still tastes like a real cocktail.

Festive Old Fashioned (Light & Creamy)

(4.8 Reviews)

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings 1 cocktail

Ingredients

For the holiday simple syrup (makes about 3/4 cup)

1/2 cup granulated sugar
1/2 cup water
1 cinnamon stick
3 whole cloves
1 small strip orange peel (no white pith)
1/2 tsp vanilla extract

Note: Yield can vary a bit depending on simmer time and evaporation. You should end up with roughly 3/4 cup.

For the creamy Old Fashioned

2 oz bourbon (or rye)
1/4 oz holiday simple syrup (about 1 1/2 tsp), plus more to taste
2 to 3 dashes Angostura bitters
1 dash orange bitters (optional but very nice)
1/2 oz half-and-half (or heavy cream for richer, or oat creamer for dairy-free)
1 large ice cube (or a handful of ice)
Orange peel, for garnish
Optional garnish: cinnamon stick or freshly grated nutmeg

Tip: If you like it sweeter, bump the syrup to 1/2 oz. If you like it stiffer, keep it at 1/4 oz and go heavier on the bitters.

Cream note: Half-and-half keeps it light and silky. Heavy cream makes it rounder and richer, and may take a few extra gentle stirs to fully blend.

Instructions

Make the holiday simple syrup

In a small saucepan, combine sugar, water, cinnamon stick, cloves, and orange peel. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Simmer for 3 to 4 minutes, then remove from heat. Let steep 5 minutes.
Strain into a jar and stir in vanilla extract.
Cool completely before using. Refrigerate until ready to use.

A small saucepan of simmering simple syrup with cinnamon stick and orange peel

Build the cocktail

Add bourbon, holiday simple syrup, and bitters to a rocks glass.
Add the large ice cube and stir for 15 to 20 seconds, until the drink is well chilled and lightly diluted.
Pour in the half-and-half. Stir gently 5 to 8 seconds until silky and uniform. If using heavy cream, give it a couple extra gentle stirs.
Express an orange peel over the glass by pinching it over the drink to release the oils, then rub the peel around the rim and drop it in.
Optional: add a cinnamon stick or a tiny grate of nutmeg right on top.

Taste and tweak

Taste it. If you want more holiday warmth, add 1 dash more bitters. If you want it rounder and sweeter, add a tiny splash more syrup. You are the boss here.

Nutrition information is estimated.

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