Panettone Old Fashioned: A Christmas Twist on a Classic (Holiday Special)

The Double Strainer Holiday Special (Bonus Drop): a seasonal extra release outside the regular TDS schedule. Below you’ll find the full recipe, garnish details, and service notes for a festive Panettone Old Fashioned built for slow sipping.

If you want a December cocktail that feels instantly festive without being complicated, an Old Fashioned is the perfect canvas: strong, warming, and built for slow sipping. This version borrows its signature aroma from panettone—the classic Italian Christmas sweet bread, buttery and soft, usually dotted with candied citrus peel and dried fruit. In Italy it’s traditionally eaten throughout the holiday season (from early December through New Year’s), sliced for breakfast, coffee breaks, or as an after-dinner dessert.

The result is a spirit-forward drink that feels like the “final course” of a Christmas meal: whisky depth, orange-and-spice warmth, and a gentle cocoa-chocolate finish.

What you’ll make

Panettone Old Fashioned (spirit-forward • rich • intense), served over a large ice cube and finished with a chocolate-covered panettone bite.

Tools you’ll need

For the preps (infusion, syrup, garnish)

• Cutting board + knife

• Oven + baking tray or non-stick pan (toasting panettone)

• Saucepan (syrup)

• Scale (grams matter for zest/spices)

• Zester/peeler (orange zest)

• Fine strainer and/or chinois

• Coffee filters (for clarity)

• Funnel + clean bottles/containers (label them)

• Fridge space

  
  

For making the cocktail

• Jigger (accurate measuring)

• Mixing glass (or any sturdy glass)

• Bar spoon (or long spoon)

• Strainer (Julep or Hawthorne)

• Rocks glass

• Large ice cube(s)

  
  

Allergens

• Panettone contains gluten (wheat) and commonly contains eggs and dairy (varies by brand—check the label).

• The chocolate garnish may contain dairy and can include traces of soy or nuts depending on the chocolate used.

• If serving guests, ask about allergies and keep the packaging for reference.

  
  

Recipe (1 portion)

Glass: Rocks / Old FashionedIce: Large cube (clear if possible)

Ingredients

• 50 ml panettone-infused Johnnie Walker Black Label

• 10 ml orange–spice syrup

• 2 dashes Cocoa bitters

  
  

Method

1. Add all ingredients to a mixing glass filled with ice.

2. Stir 20–30 seconds, then taste.

   • You’re aiming for a colder, rounder sip where the alcohol “bite” softens and the aromas open up.

   • If it still burns, stir 5–10 seconds more.

3. Strain over a large ice cube in a rocks glass.

4. Place a chocolate-covered panettone cube on top of the ice.

   
   

Beginner note: why we stir

Old Fashioneds are spirit-forward and crystal-clear, so we stir (instead of shaking) to control dilution and keep the drink smooth without turning it cloudy.

Why Johnnie Walker Black Label works here

• Structure + depth: an Old Fashioned needs a whisky with enough body to stay present after syrup, bitters, and dilution—Black Label holds its shape.

• Flavor synergy: its gentle smoke and oak complement toasted panettone, while darker fruit and spice notes echo panettone’s dried-fruit-and-citrus profile.

• Holiday feel without going too sweet: it reads warm and wintery without turning into a dessert bomb.

If you substitute it, choose a whisky with oak, spice, and a little weight. Very light whiskies can disappear once you add syrup and dilution.

Prep 1: Orange–Spice Syrup (makes ~350 ml)

This syrup is where the “holiday candle” vibe comes from: orange zest + classic winter spices.

Ingredients

• 250 ml water

• 250 g sugar

• 8 g orange zest

• 3 g cinnamon stick

• 1 clove

• 0.3 g star anise

  
  

Procedure

1. Heat water and sugar until dissolved.

2. Add spices and orange zest.

3. Simmer 5 minutes, then remove from heat.

4. Infuse 20 minutes off heat, then fine strain.

   
   

Shelf life (syrup)

• Up to 7 days refrigerated (≤4°C) in a clean, sealed bottle.

• Discard if it turns fizzy, develops off-odors, visible mold, or unusual cloudiness.

  
  

Prep 2: Panettone-Infused Johnnie Walker Black Label (makes ~480–500 ml)

The goal isn’t to make the whisky “cakey.” You’re aiming for a clean, toasted-panettone aroma: butter, citrus peel, dried fruit—lifted, not heavy.

Ingredients

• 500 ml Johnnie Walker Black Label

• 100 g Panettone cubes

  
  

Procedure

1. Cut panettone into 1–2 cm cubes.

2. Toast lightly (choose one method):

   • Oven method: 140–150°C for 6 minutes (golden, not dry).

   • No oven? Pan method: medium-low heat, 2–4 minutes total, tossing constantly. Stop when the cubes are light golden and smell like warm bakery butter—do not burn (panettone sugars darken fast).

3. Combine toasted panettone with whisky.

4. Infuse 6 hours, mixing occasionally.

5. Strain through a fine strainer, then pass through a coffee filter for clarity.

6. Bottle and refrigerate.

   
   

Shelf life (infused whisky)

• 2–3 weeks refrigerated in a clean, sealed bottle.

• Label the bottle with the prep date.

• Discard if the aroma turns stale/sour, if sediment/haze increases significantly over time, or if the flavor develops an unpleasant “old pastry” note.

  
  

Prep 3: Chocolate Panettone Cube Garnish

Clean 1.5–2 cm panettone cubes with a thin, snappy dark-chocolate coat that sets fast and holds 3–4 days refrigerated.

Ingredients

• Panettone

• Dark chocolate 60–75%

Optional (to improve flow):

• Cocoa butter (best): 2–5% of chocolate weight

• Sunflower oil (emergency only): 0.5–2% max of chocolate weight (softer set)

  
  

Equipment

Knife, tray + parchment/silpat, bowl + microwave/bain-marie, thermometer (recommended), tongs/toothpick, airtight container.

Procedure

1. Cut

2. Cut panettone into 1.5–2 cm cubes (aim for consistent size).

3. Dry/firm (recommended)

4. Fridge uncovered 30–60 min, OR

5. Oven 120°C fan (convection), 6–10 min (light dry only, no heavy browning).Cool completely.

6. Melt chocolate

7. Melt gently (microwave 15–20 sec bursts, stir each time). Avoid steam/water.

8. Do not exceed ~45–50°C (keep it just warm enough to stay fluid).

   
   

If chocolate is too thick:

• First warm slightly (don’t overheat).

• If still thick, add:

  • Cocoa butter 2–5% (preferred), OR

  • Sunflower oil 0.5–2% max (only if needed).

• Dip

• Dip cube (full coat or 1–2 faces).

• Let excess drip 2–3 sec.

• Set on parchment/grate.

• Set

• Fridge 10–15 min to set, then move to storage.

  
  

Optional upgrade: “Holiday Dice” look

Apply before fully set (when still tacky, ~30–90 sec after dipping):

• Red sugar pearls: place 1 / 2 / 3 dots on five visible faces (minimal, readable).

• Or red-tinted white chocolate dots (use oil-based colorant; 2–3 mm dots).

  
  

Storage / Shelf life

• 3–4 days refrigerated in an airtight container (paper towel at bottom helps). Discard if overly dry, off-odors, or sticky/condensed.

Cocoa vs chocolate: what each part adds

• Cocoa bitters bring a dry, bitter cocoa note—more “dark chocolate” than sweetness.

• The chocolate-dipped garnish adds the sweet, candy-like bite. Together they create the holiday dessert feeling without overloading the drink with sugar.

  
  

Hosting tip: pre-batch for a small holiday group

Per drink:

• 50 ml infused whisky

• 10 ml syrup

Example (10 drinks):

• 500 ml infused whisky

• 100 ml syrup

Stir each serving with ice and strain over a large cube.

No Cocoa bitters? Easy swaps

• Use aromatic bitters (most common, classic Old Fashioned profile).

• Or do a split: 1 dash aromatic + 1 dash orange bitters for a brighter holiday edge.

  
  

Timing (so you don’t stress in December)

• Make the panettone-infused whisky 1 day before.

• Make the orange–spice syrup 1 day before.

  
  

Common mistakes (and how to avoid them)

• Over-toasting the panettone: burnt sugar adds harsh bitterness and fights the whisky. Stop at light gold.

• Infusing too long: beyond 6 hours can drift into “stale bakery” notes.

• Skipping coffee filtration: tiny crumbs make the whisky cloudy and can leave a bready finish.

• Over-sweetening: keep syrup at 10 ml—this drink should feel like a refined after-dinner sipper, not a liquid dessert.

This recipe was developed by Riccardo Grechi for The Double Strainer.

For more pieces like this, explore our signature cocktail articles.

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Written by: Riccardo Grechi | Founder & Beverage Director of The Double Strainer