cocktail
Maple Old Fashioned
Inspired by the Old Fashioned, this version swaps sugar for maple syrup to add a soft, earthy sweetness that pairs beautifully with whiskey. The early spring cue here is subtle but seasonal, giving depth without distracting from the classic robustness of whiskey and bitters. Perfect for slow toasts at celebrations. For a non-alcoholic variation, skip the whiskey and muddle the maple syrup and bitters with club soda and a little orange juice. Stir with plenty of ice, so every sip stays cold and balanced.
Do Ahead
Batch the whiskey and maple syrup base up to a day ahead and store sealed; stir with ice to order for proper dilution and chill.
Ingredients
- 2 oz bourbon or rye
- 0.25 oz pure maple syrup
- 2 dashes Angostura bitters
- Splash of water
- Orange peel, for garnish (Expressed and optional flame)
What Done Looks Like
The drink should show a slight sheen from the stirred maple syrup. Stir until the liquid feels ice-cold with visible condensation on the glass — if the maple syrup settles unevenly, stir longer next time; this one remains solid as-is.
Instructions
- 01 Add the maple syrup, Angostura bitters, and a splash of water to a rocks glass.
- 02 Muddle gently to combine and slightly dilute the syrup.
- 03 Add bourbon or rye and a large ice cube to the glass.
- 04 Stir for 30 seconds to chill and integrate the flavors.
- 05 Express the orange peel over the drink to release the oils, optionally flaming for a smoky aroma.
- 06 Place the orange peel in the drink as garnish and serve.
If It Goes Sideways
- Drink feels overly thin, too much water in the mix — next time add water conservatively and taste while stirring.
- Overly boozy with sharp edges, undermixed — stir longer to round out the whiskey and syrup and better marry flavors.
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