Add 0.5 oz pure maple syrup to the bottom of an old fashioned glass (or mixing glass). Add 2 dashes Angostura bitters and 1 dash orange bitters if using. Stir briefly with a bar spoon to integrate the bitters into the syrup.

Add bourbon and stir

Pour 2 oz bourbon into the glass with the maple-bitters mixture. Add one large ice cube (or enough ice to fill the glass). Stir gently for about 20–30 seconds until the cocktail is chilled and slightly diluted (glass should feel cold and some dilution apparent).

Strain or serve

If you used a mixing glass, strain into a rocks glass over a fresh large ice cube. If you mixed directly in the serving glass, leave as is.

Garnish

Express the oils of an orange peel over the surface by holding the peel skin-side down above the drink and giving it a short, firm squeeze to release the citrus oils. Rub the peel around the glass rim and drop it into the drink. Optionally add a Luxardo or cocktail cherry on a pick.

Serve immediately and enjoy. Taste and adjust future batches: increase maple for more sweetness or reduce for a drier profile; try different bourbons to vary flavor.

Tools

Use a jigger to measure spirits and syrup accurately. Use a bar spoon to stir efficiently. If using a peeler, remove a 1 x 2 inch piece of orange peel with minimal pith for best aroma.