Fall-Inspired Maple Old Fashioned – Bourbon Meets Maple
Okay, before I give you the lowdown on my Fall-Inspired Maple Old Fashioned – Bourbon Meets Maple, there’s a story (and you know I can’t resist). Last Thanksgiving, I tried to impress my in-laws with a classic old fashioned – you know, the kind with the orange and cherry muddle. But, I completely forgot to buy sugar cubes and, in a fit of panic, grabbed the maple syrup. What happened next can only be described as both a happy accident and the kind of thing that gets you volunteered to make all the drinks at every family gathering. Seriously, my cousin still texts me for the recipe, which cracks me up because I barely remember half the stuff I put in that night, but I’ve since perfected it (I think… at least until the next experiment). Anyway, grab your bourbon and let’s get cozy!
Why You’ll Love This (Or At Least Why My People Do)
I make this when my house smells like cinnamon and there’s a football game in the background, and honestly, my family goes crazy for it because it’s sweet without being sugary-sweet and it’s got that fall, woodsy thing going on. And if I’m being totally honest, sometimes I make it just for myself when I want to feel fancy (but not, like, fussy). Oh, and it’s a heck of a lot quicker than baking a pie – although, one time I forgot the garnish and my brother-in-law claimed it “just wasn’t the same”. (He’s dramatic.)
Maple Old Fashioned Ingredients List
- 2 oz bourbon (I usually use Bulleit, but honestly, whatever bourbon you’ve got will do – my grandma swore by Maker’s Mark, but she also put ketchup on her eggs, so…)
- 1/2 oz pure maple syrup (don’t bother with pancake syrup, unless you’re really in a pinch – I tried it once, and it was just, eh)
- 2 dashes Angostura bitters (Orange bitters work if you’re feeling zesty. Once I ran out and used a dash of cinnamon – not bad, actually.)
- Orange peel (optional, but I always use it for the sniff factor)
- Ice (I like the big cubes, but regular is fine. Once I used chipped ice, and it was a watery mess. Learn from my mistakes!)
- Maraschino cherry (optional, but my niece calls it “the prize” at the bottom, so it’s basically required in my house)
How I Usually Throw This Together
- First, grab your favorite short glass – if you don’t have a fancy rocks glass, a mason jar does the trick. Add the maple syrup right in, then the bitters. Give ’em a little swirl; I usually use a spoon, but one time I just shook the glass (not recommended… messy!)
- Pour in your bourbon. (This is where I sneak a little sip to make sure the bottle’s still good. Quality control, right?)
- Add a big handful of ice – or just a couple cubes if you like it stronger. Don’t panic if it looks a little cloudy at first; it clears up.
- Now, take your orange peel and twist it over the glass to get those zesty oils out. Rub it on the rim if you’re feeling extra. Drop it in. Cherry on top, or, well, in. I usually just plop it right in and call it done.
- Give it a quick stir. Taste test (obviously). Adjust maple if it’s not sweet enough, or more bitters if you like that herby punch.
Notes (The Stuff I Wish I Knew Sooner)
- If your maple syrup is cold from the fridge, it takes a bit longer to mix in. Actually, I find it works better if you let it sit out for a few minutes.
- I tried this with rye whiskey once – not bad, but definitely a little spicier. Maybe for folks who like a kick.
- If you want to get real wild, add a tiny bit of smoked salt. Just a pinch! Too much and it’s like licking a campfire. (Yikes.)
Variations I’ve Played With (Not All Winners, Sorry)
- Subbing honey for the maple – surprisingly good, but not as “fall-ish.”
- Adding a splash of apple cider – I thought it’d be amazing, but honestly, it got weirdly tart. Maybe cider on the side instead?
- For a spicy twist, I once muddled a little fresh ginger in with the syrup. If you like a little heat, it’s worth a shot, but kinda overpowered the bourbon for my taste.
What You’ll Need (And What I Use When I Can’t Find Stuff)
- Rocks glass or, as mentioned, mason jar
- Spoon or cocktail stirrer (I’ve even used a chopstick in a pinch – works fine!)
- Sharp knife or veggie peeler for the orange zest. But if you can only get a wedge, do that. It’s all good.
How to Store Leftovers (If You Even Have Any)
Look, I almost never have leftovers, but if you do, you can cover the glass and stick it in the fridge overnight. It’ll be a bit diluted next day, but honestly, sometimes I think this tastes better the next day – a little mellower, if that makes sense. But in my house, drinks don’t usually make it past halftime!
Serving Ideas (Where I Get a Bit Bossy)
I love this with a little bowl of mixed nuts – the salty with the sweet is just… yeah. Sometimes I serve it with a slice of apple on the rim, but my husband says that’s “fancy for no reason.” Kids (okay, my teenager) once tried to make the mocktail version with ginger ale, and it… wasn’t the same, but at least they tried?
Pro Tips (Aka How I’ve Messed This Up Before)
- Don’t rush the orange peel part – I once skipped it, and the drink tasted flat. Trust me, even if you’re in a hurry, take ten seconds to do it.
- If you use too much maple, it’ll get cloying. Start small and add more. I got heavy-handed once and it was like drinking pancake syrup. Not recommended.
- One time, I tried to pre-mix a pitcher for a party. The ice melted, and it turned into sad bourbon water. Make them to order, or at least hold the ice till the last minute.
FAQ – Real Questions I’ve Gotten (And My Honest Answers)
- Can I use maple-flavored syrup instead of real maple? You can, but it’s not the same – the flavor’s a bit fake-y. Real deal tastes better, but hey, use what you have.
- What’s the best bourbon for this? I get this a lot. Honestly, whatever you like! I go Bulleit or Woodford Reserve, but if you’ve got Jim Beam, use that. No gatekeeping here.
- Can I make a big batch ahead of time? Kinda – just don’t add ice until you’re ready to serve. Or it’ll get all watery and blah, like I said earlier.
- How do you get those big ice cubes? You can buy a silicone tray online – here’s a guide I like. But regular cubes work too, or just fill those mini Tupperware things (yes, I did that once).
- Any tips for making it less sweet? Yep, just use a little less syrup. Or try adding a dash more bitters. That’s usually what I do if I’m feeling less sweet-toothed.
- Where do you get fancy cherries? I buy mine at the local grocery store, but if you want to splurge, Luxardo cherries are legendary. Kinda pricey though, so regular will do just fine.
And if you want to geek out more about old fashioneds (or just cocktail stuff in general), I really like this old fashioned deep-dive from Punch. Sometimes I read these things just to feel like I know what I’m doing.
Anyway, there you have it – my perfectly imperfect, Fall-Inspired Maple Old Fashioned. Go on, give it a whirl. And if you accidentally invent a new spin, you better tell me about it. Cheers!
Ingredients
- 2 oz bourbon
- 0.5 oz pure maple syrup
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 orange peel, for garnish
- 1 maraschino cherry, for garnish
- Ice cubes
- 1 cinnamon stick, for garnish (optional)
Instructions
-
1Add bourbon, pure maple syrup, Angostura bitters, and orange bitters to a mixing glass.
-
2Fill the mixing glass with ice and stir until well chilled, about 20 seconds.
-
3Strain the mixture into a rocks glass filled with fresh ice.
-
4Express the orange peel over the drink by twisting it to release the oils, then drop it into the glass.
-
5Garnish with a maraschino cherry and a cinnamon stick, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
