Fireside Glow

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Cocktail History

The Fireside Glow is an autumn cocktail that was created by food writer and author Jessica Strand and was first published in her book Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season. The original recipe is a simple mix of equal parts bourbon and cinnamon syrup with a splash of amaretto for a nutty sweetness. However, this reimagined version refines the ratios, giving more emphasis to the bourbon’s bold character while introducing dessert-inspired bitters to enhance depth and complexity, resulting in a warming, well-rounded drink perfect for crisp fall evenings by the fire.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Bourbon: This is a type of whiskey made in the United States with at least 51% corn, grains, malted barley, and water. I used Clyde May’s Straight Bourbon Whiskey.

Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, gum arabic powder, saline solution, and water. I used this sous vide recipe.

Amaretto Liqueur: This is a liqueur made in Italy with almonds, spices, alcohol, and water. I used Di Amore Amaretto Liqueur.

Cherry, Clove, & Cinnamon Bitters: This is a food product made with cherry, cloves, cinnamon, botanicals, herbs, and alcohol. I used Crude Bitters & Sodas “Attawanhood” Cherry, Clove, & Cinnamon Bitters.

Chocolate Bitters: This is a food product made with chocolate, botanicals, herbs, and alcohol. I used Fee Brothers Aztec Chocolate Bitters.

Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is a sturdy, wide-bowled glass that’s used to stir ingredients before they’re strained and served. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is a flat, perforated metal strainer with a handle that’s used to strain cocktails from a mixing glass or tin into a serving glass while keeping ice and solids behind. I used the A Bar Above Julep Strainer.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Gold Stainless Steel Cocktail Pick Set.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used a West Elm Patchwork Rocks Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Orange and golden brown color

• Aroma: Almond and baking spices

• Taste: A warm bourbon-laced flavor with notes of spicy cinnamon, hazelnut, chocolate, and cherry

• Finish: More bourbon and cinnamon

Kendall’s Take
“What starts as a simple bourbon-and-cinnamon concept turns the Fireside Glow into something far more layered with a few thoughtful additions. The cherry and chocolate notes bring depth and roundness, while the cinnamon keeps everything warm and inviting. It’s bourbon-forward without being harsh—the kind of after-dinner fall cocktail that feels both comforting and bar-menu worthy.”

Recipe

This cocktail recipe was found in the book Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season by Jessica Strand.