Otto's Maple Old Fasioned Recipe

Combine

In a clean mixing vessel or directly into a small oak barrel, combine 8 oz bourbon, 1 oz Minnesota maple syrup, and 10 dashes of the house bitters. Stir gently to incorporate the maple syrup into the spirit.

Barrel or Container Preparation

If using a small oak barrel, fill and seal per barrel maker's instructions. If using a glass jar and oak chip, toast/char the oak chip briefly over a flame until fragrant, allow to cool, then add to the sealed jar with the mixture.

Age

Store the sealed barrel or jar in a cool, dark place for 4–6 weeks. Check weekly. If using a jar with an oak chip, taste after 1 week, then again at 2, 3, and up to 6 weeks to reach desired oak intensity. For a small barrel, expect more rapid extraction; monitor to avoid over-oaking.

Finish and Bottle

When the flavor is balanced — bourbon character present, maple sweetness integrated, and bitters adding aromatic complexity — remove from the barrel or discard the oak chip. Strain the blend through a fine mesh or coffee filter if using a jar to remove any particulates. Bottle the aged blend in a clean bottle and label. Keep refrigerated or stored at room temperature in a dark place.

Place a large clear ice cube (or 1–2 large cubes) into a chilled Old Fashioned glass.

Measure and pour 2 oz of the barrel-aged cocktail blend over the ice.

Express an orange peel over the glass: hold the peel over the drink, skin side down, and give it a firm twist to spray oils onto the surface. Optionally rub the peel around the rim and drop it into the glass as garnish.

Serve neat (on the rocks) with a short stirring swirl if you want slight dilution. Present to the guest.

Combine 2 oz bourbon, 1/4 oz Minnesota maple syrup, and 3 dashes of bitters in a mixing glass with ice. Stir 20–30 seconds until chilled and slightly diluted. Strain over a large ice cube into an Old Fashioned glass and garnish with orange peel. This mimics the finished profile without aging; adjust maple and bitters to taste.