Christmas Old Fashioned Recipe

I put rye, homemade cranberry syrup, and bitters into my Holiday Old Fashioned Cocktail, and I’m sharing the one small trick that sets it apart.

I love a twist on a classic and this Christmas Old Fashioned surprised me. Using rye whiskey and a bright homemade cranberry syrup it somehow feels old school and a little mischievous at once.

I didn’t want sugary cloying stuff so the tart syrup keeps it sharp while the rye base grounds the drink. Think Holiday Old Fashioned Cocktail but with a very festive pop, something you want to sip slow but then find yourself finishing faster than planned.

It even reads like a Bourbon Christmas Cocktail though it walks its own line. Try it when company comes over they wont expect this.

Ingredients

• Rye whiskey: strong spirits mostly alcohol calories, spicy grain flavor warming backbone for cocktail.
• Cranberry syrup: sweet and tart lots of carbs from sugar bright cranberry tang.
• Fresh cranberries: good fiber and vitamin C its very tart crisp garnish pops in mouth.
• Orange peel: aromatic citrus oils tiny vitamin traces oils brighten and lift the drink.
• Rosemary sprig: piney aromatic herb minor antioxidants makes cocktail smell like holidays.
• Angostura bitters: concentrated spice and bitter notes used sparingly balances sweetness without many calories.
• Large ice cube: chills drink and dilutes slowly softens boozy edges without watering.

Ingredient Quantities

• 2 oz rye whiskey, roughly 60 ml
• 3/4 oz cranberry syrup (about 22 ml), homemade
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional)
• 1 large ice cube
• 1 strip orange peel, for garnish
• 3-4 fresh cranberries, for garnish
• 1 small rosemary sprig (optional, for garnish)
• For the cranberry syrup: 1 cup fresh or frozen cranberries (about 120 g)
• For the cranberry syrup: 1 cup granulated sugar (about 200 g)
• For the cranberry syrup: 1 cup water (240 ml)
• For the cranberry syrup: 1 strip orange zest (optional)
• For the cranberry syrup: 1 small cinnamon stick (optional)

How to Make this

1. Make the cranberry syrup: combine 1 cup cranberries, 1 cup sugar, 1 cup water, orange zest strip and cinnamon stick in a small saucepan; bring to a simmer over medium heat.

2. Once simmering, smash the cranberries lightly with a spoon, lower the heat and simmer 8 to 10 minutes until the berries burst and the syrup thickens slightly.

3. Remove from heat, let cool a bit, then strain through a fine mesh sieve into a jar, pressing solids to extract syrup; discard solids and chill the syrup.

4. Chill your mixing glass or tumbler if you like, and grab a big ice cube for serving.

5. In a mixing glass with ice add 2 oz rye whiskey, 3/4 oz cranberry syrup, 2 dashes Angostura bitters and 1 dash orange bitters if using.

6. Stir briskly for about 20 to 30 seconds until the drink is well chilled and slightly diluted; that’s what softens the rye and brings balance.

7. Strain the cocktail over the large ice cube in your rocks glass so it sits neat and cold.

8. Express an orange peel by holding it skin side down over the glass and giving it a good twist to spray oils into the drink, then rub the rim with the peel.

9. Garnish with 3 to 4 fresh cranberries and a small rosemary sprig; clap the rosemary between your palms first to wake up the aromatics, then nestle it beside the cranberries.

Enjoy, and store leftover syrup in the fridge for up to two weeks.

Equipment Needed

1. Small saucepan for simmering the cranberries and making syrup
2. Wooden spoon or sturdy spoon to smash the berries while they cook
3. Fine mesh sieve plus a jar or bowl to strain and store the syrup
4. Measuring cups and spoons and a jigger for the whiskey and syrup amounts
5. Vegetable peeler or channel knife and a paring knife on a cutting board for the orange peel
6. Mixing glass or sturdy tumbler and a long bar spoon for stirring the cocktail
7. Cocktail strainer (Hawthorne or julep) or an extra fine sieve to strain into the rocks glass
8. Rocks glass, a large ice cube mold or tray, and picks or tongs for the cranberries and rosemary

FAQ

Christmas Old Fashioned Recipe Substitutions and Variations

• Rye whiskey: Bourbon is the easiest swap if you want it sweeter, use the same 2 oz; Canadian whisky is softer if you’re not into spice, or try aged dark rum for a rich molasses-y Xmas twist.
• Cranberry syrup: Pomegranate syrup or grenadine work in a pinch, but cut the amount a bit since they’re sweeter; or make a quick swap with 3 parts concentrated cranberry juice to 1 part sugar, heat to dissolve.
• Angostura bitters: Any aromatic bitters will do (Peychaud’s or Fee Brothers), or use 3 dashes orange bitters plus a tiny pinch ground cinnamon to copy those warm spice notes.
• Garnishes (orange peel, rosemary, fresh cranberries): Use lemon or grapefruit peel instead of orange for brighter citrus, swap rosemary for thyme or a cinnamon stick for aroma, and replace fresh cranberries with brandied cherries or pomegranate seeds.

Pro Tips

1) Treat the syrup like the secret weapon. Taste it after it cools, if its too sweet add a squeeze of lemon or a tiny splash of water, if it tastes flat heat it a bit more to concentrate. When you strain press gently, pushing too hard makes it bitter. Freeze extras in ice cube trays so you can drop a cube in a drink later.

2) Big clear ice matters. If you dont have a pricey mold, freeze boiled water in a small plastic container for clearer results and cut it into a chunk. Stir long enough to chill and dilute a bit, about 20 to 30 seconds is a good starting point, but if your rye is rough stir a little longer to soften it.

3) Make the garnish work for you. Twist the orange peel over the glass and rub the oils on the rim, that smell hits you before the first sip. Freeze your cranberries for a prettier cold garnish and skewer them so they dont sink. Clap the rosemary between your hands to wake it up, dont rub it on the rim or the herbal flavor can overtake the drink.

4) Balance, then tweak. Start with the recipe amount of syrup but always taste, if the drink is too sweet add a dash more bitters or a tiniest squeeze of citrus, if its too tart add a drop more syrup. Small changes make a big difference so adjust gradually.