Maple Old Fashioned Recipe

Combine and dissolve

Add 0.5 tablespoon pure maple syrup to the mixing glass. Add 2 dashes chocolate bitters and 2 dashes orange bitters. Stir briefly (about 5–10 seconds) to combine the bitters into the syrup.

Add bourbon and ice

Pour 2 oz bourbon into the mixing glass with the syrup-bitters mixture. Add several large ice cubes (or one large cube) to the mixing glass.

Stir to chill and dilute

Using a bar spoon, stir the mixture for about 20–30 seconds (15–20 full rotations) until well chilled and slightly diluted. The goal is to achieve proper balance and temperature without over-diluting.

Prepare glass

Place one large ice cube in an old fashioned (rocks) glass. If using a chilled glass, remove excess water first.

Strain and finish

Strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Express the orange oil

Hold an orange peel (approx. 1 x 2-inch strip) over the glass, skin side down. Give it a firm twist to express the oils onto the surface of the drink, then rub the peel around the rim and drop it into the glass.

Garnish (optional)

Optionally add a Luxardo or brandied cherry on a pick and rest it on the ice or float it in the drink.

Serve

Serve immediately. Sip slowly to enjoy the interplay of bourbon, maple sweetness, chocolate and orange notes.

If your maple syrup is very thick, warm it slightly or use the back of a spoon to help dissolve it fully before adding other ingredients.

Adjust maple syrup to taste: increase to 1 tablespoon for a sweeter cocktail or reduce to 1/4 tablespoon for a drier profile.

Chocolate bitters can be strong; if you don’t have chocolate bitters, use one dash chocolate + one dash aromatic or cocoa tincture, or substitute with 3 dashes aromatic bitters and a small (1/8 tsp) drop of chocolate liqueur, adjusting overall sweetness accordingly.

For a smokier profile, try a rye or a small float (spritz) of peated whisky on the finished drink.