Maple Bourbon Old Fashioned

There’s a special kind of comfort that comes from sipping a drink that’s smooth, warming, and just a touch sweet. That’s exactly what you get with a maple bourbon old fashioned—a twist on the classic cocktail that feels both timeless and seasonal. Instead of the usual sugar cube, this version swaps in pure maple syrup, which gives the drink a richer depth and a subtle sweetness that pairs perfectly with bourbon.

This is one of those easy bourbon cocktails you can pull together without fuss, but it looks (and tastes) like something you’d order at a craft cocktail bar. Just a few quality ingredients, a stir over ice, and suddenly you’re holding a glass of something that feels celebratory and cozy all at once. Whether you’re gathering with friends for a relaxed evening or winding down solo after a long day, it has that “special occasion” vibe without requiring a lot of effort.

I love it most in the cooler months, when maple feels right at home in the kitchen. As a fall bourbon cocktail, it captures the season with warm, earthy flavors that echo pumpkin bread, caramel apples, and everything cozy. Then, when the temperature drops even lower, it slides naturally into being one of the best winter bourbon cocktails—a slow sipper that warms you from the inside out. Think of it as the kind of drink you’d want in hand by the fireplace, with a blanket nearby and maybe even a holiday movie playing in the background.

But don’t let the seasons box it in—it’s delicious year-round. A maple cocktail like this one is versatile, and because the maple syrup balances bourbon so beautifully, it feels approachable even for someone who might not usually order a whiskey drink. It’s a fall old fashioned cocktail at heart, but it has enough personality to be your go-to when you want something classic with a little twist.

Why You’ll Love It

• Maple makes it special – Instead of plain sugar, the maple syrup brings a deep, woodsy sweetness that feels more refined and seasonal. It’s what turns a standard bourbon old fashioned into something unforgettable.
• Effortless but impressive – This is the definition of an easy bourbon cocktail. Just a few ingredients stirred over ice, yet it looks like something you’d find on a high-end cocktail menu.
• Perfect for cozy nights – As a fall old fashioned cocktail, it’s tailor-made for sweater weather, holiday dinners, or nights when you want to curl up with something warming and smooth.
• Balances sweet and strong beautifully – The bourbon stays front and center, but the maple softens the edges just enough, making it approachable even for those who don’t usually go for whiskey drinks.
• Seasonal versatility – It works as a maple bourbon cocktail in the fall, a winter bourbon cocktail by the fire, or a year-round favorite when you want a classic with a twist.

Ingredient List

• 2 oz bourbon
• ½ oz pure maple syrup
• 2–3 dashes Angostura bitters
• Ice cubes (large if possible)
• Orange peel (for garnish)
• Optional: brandied cherry (for garnish)

Ingredient Notes

• Bourbon – Go for a smooth, mid-range bourbon you actually enjoy sipping straight. I love using Woodford Reserve or Bulleit for this maple bourbon cocktail—they’re flavorful without overpowering the maple.
• Maple syrup – Use 100% pure maple syrup (not pancake syrup!). The real stuff gives that warm, earthy sweetness that makes this drink shine.
• Bitters – Angostura bitters are classic, but if you have orange or walnut bitters, those can add an extra layer of flavor.
• Orange peel – Don’t skip this step—it’s not just for looks. Expressing the oils over the glass adds a citrusy brightness that balances the richness of bourbon and maple.
• Brandied cherry – Optional, but highly recommended if you love that little bar-style flourish. I use Luxardo cherries—they’re pricey but worth it for the deep, jammy flavor.

Kitchen Equipment Needed

• Rocks glass (Old Fashioned glass) – The classic choice for serving, with enough room for ice and garnish. I like using a heavy-bottomed one—it just feels right in hand.
• Jigger or small measuring cup – For getting the bourbon-to-maple ratio just right. Precision makes a big difference here.
• Bar spoon (or regular spoon) – For stirring everything together until perfectly chilled and blended.
• Peeler or paring knife – To get that wide strip of orange peel for garnish. I always use a Y-peeler—it makes it super easy.
• Ice mold (optional) – Large ice cubes or spheres melt slower, so they chill your drink without watering it down too quickly. I keep a silicone mold in the freezer just for cocktails.

Instructions

Step 1 — Chill the glass & prep your ice

1. Pop your rocks glass in the freezer for 5–10 minutes, or fill it with ice while you work on the rest of the drink.
2. If you’re using a large ice cube or sphere, take it out of the mold and have it ready — large ice keeps the drink from diluting too fast.

Pro tip: A quick chill for the glass makes the whole drink feel more polished. If you don’t have a freezer slot, just fill the glass with ice and dump it right before serving.

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Step 2 — Measure the maple and bitters

1. Pour ½ oz pure maple syrup into your mixing glass (or directly into the serving glass if you’re building the drink).
2. Add 2–3 dashes Angostura bitters on top of the maple.
3. Give those two a gentle stir or swirl to let the bitters thread through the maple syrup — you want them to start marrying before the bourbon arrives.

Pro tip: If your maple syrup is very thick (some grade B’s can be), warm it for 5–10 seconds in the microwave or thin it with a teaspoon of hot water so it mixes smoothly.

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Step 3 — Add the bourbon

1. Measure 2 oz bourbon with your jigger and pour it into the mixing glass with the maple+bitters.
2. If you’re trying to keep this one of the easiest bourbon cocktails, building in the glass is fine — but for a cleaner presentation and cooler chill, I recommend using a mixing glass and straining.

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Step 4 — Stir to chill and dilute

1. Fill the mixing glass with enough ice to nearly top it.
2. Using a bar spoon, stir steadily: place the spoon against the inside wall, hold the mixing glass at a slight angle, and make smooth, controlled strokes.
3. Stir for about 20–30 seconds — you’re looking for the mix to be nicely chilled and just slightly diluted (that gentle dilution opens the flavors).

Pro tip: Slow, deliberate stirring (not shaking) gives you silkier texture and keeps the maple-bourbon balance intact. Think graceful circles, not frantic splashes.

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Step 5 — Strain over fresh ice (or build in the glass)

1. If you used a mixing glass: dump the ice from your chilled rocks glass, add one large ice cube, and strain the chilled cocktail over it.
2. If you built it in the serving glass: add one large cube or a few medium cubes and give a gentle stir to marry everything.

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Step 6 — Express the orange and garnish

1. Take a wide strip of orange peel (about 1.5–2 inches). Hold it with the outer peel facing down over the glass.
2. Give it a firm twist to spray the oils across the surface of the drink, then rub the peel along the rim and drop it in.
3. Add a brandied cherry on a pick if you’re feeling fancy.

Pro tip: Don’t skip expressing the orange — those oils cut through the richness and brighten each sip.

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Step 7 — Taste, tweak, and enjoy

1. Take one small sip. If it tastes a hair too sweet, add one dash more bitters or next time cut the maple to ⅓ oz.
2. If it’s too stiff for your mood, add a splash more maple or a tiny bit of water to open it up. Adjust in small increments — a little goes a long way.
3. Settle in and savor: this is meant to be sipped slowly, the kind of maple bourbon cocktail that rewards quiet conversation.

Tips and Tricks for Success

• Use quality bourbon – Since this is a spirit-forward drink, the bourbon really shines. A mid-range bottle (like Woodford, Bulleit, or Maker’s Mark) makes all the difference.
• Go big with ice – Large cubes or spheres keep your cocktail cold without watering it down too fast. Regular ice will melt quicker and thin out the flavor.
• Don’t rush the stir – Give it a good 20–30 seconds. That’s the sweet spot for chilling and dilution without losing strength.
• Express the orange properly – Twist over the glass before dropping it in. Those essential oils completely change the aroma and balance.
• Adjust sweetness to your taste – If you’re new to bourbon, add a touch more maple. If you like it bold, stick to ½ oz or even a little less.

Ingredient Substitutions and Variations

• Different bitters – Swap Angostura for orange bitters (brighter and citrusy) or walnut bitters (nutty and earthy).
• Smoked version – Use smoked maple syrup or torch the orange peel lightly before garnishing for a smoky fall old fashioned cocktail.
• Whiskey swap – Rye whiskey gives a spicier edge, while a softer bourbon makes it smoother and sweeter.
• Maple + spice twist – Add a cinnamon stick to stir the drink—it doubles as garnish and infuses subtle spice.
• Holiday variation – Use a splash of cranberry juice or pomegranate arils for a festive winter bourbon cocktail with a seasonal flair.

Serving Suggestions

• I love serving this maple bourbon old fashioned with a simple cheese board—think sharp cheddar, gouda, or blue cheese. The richness of the cheese plays beautifully with the sweet, oaky notes of the drink.
• Pair it with a hearty fall dinner like roast chicken, pork tenderloin, or even Thanksgiving turkey. The maple ties right in with those savory, seasonal flavors.
• For snacks, salty roasted nuts or spiced pecans are amazing alongside this cocktail. The crunch and saltiness balance the bourbon’s smooth warmth.
• If you’re leaning sweet, try it with dark chocolate or a maple-glazed dessert. I once served it with a slice of pecan pie, and it was dangerously good.
• When I make this for friends, I set it out as a welcome drink at holiday gatherings—it feels festive without being overly complicated, and guests always ask for the recipe.

Storage and Reheating Instructions

• Storing – If you want to batch ahead, mix the bourbon, maple, and bitters in a sealed jar or bottle and keep it in the fridge for up to 3 days. Add ice and garnish right before serving.
• Ice matters – Never store with ice in the mix—it’ll water it down. Always add fresh ice when serving.
• Refreshing the drink – If your cocktail sits out too long and the ice melts, just strain into a fresh glass with a new cube and give it a quick stir.
• No reheating needed – Since this is a chilled cocktail, you’ll never reheat it, but you can revive the flavor by adding a dash more bitters or a quick twist of fresh orange peel.

Frequently Asked Questions

Can I make this cocktail ahead of time?

Yes! You can mix the bourbon, maple syrup, and bitters in a sealed jar and refrigerate for up to 3 days. Just stir with ice and garnish when you’re ready to serve.

What’s the best bourbon to use?

Any mid-range bourbon you’d enjoy sipping neat works well. I personally like Woodford Reserve or Bulleit—they’re smooth, flavorful, and balance beautifully with maple.

Can I make this less sweet?

Definitely. Start with just ⅓ oz of maple syrup instead of ½ oz, then taste and adjust. You can also add an extra dash of bitters for more balance.

What if I don’t have Angostura bitters?

Orange bitters are a great substitute and add a lovely citrus twist. Walnut bitters also work if you want something nutty and earthy.

Do I have to use brandied cherries?

Not at all! They’re a nice touch, but totally optional. An orange peel alone gives you the brightness you need.

Can I batch this for a party?

Absolutely. Just scale the recipe to the number of servings you need, combine everything in a pitcher (minus the ice), and let guests pour over fresh cubes with their garnish.

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Did you try this maple bourbon old fashioned? Let me know in the comments how it turned out—I’d love to hear if you made it as a cozy fall sip, a festive winter bourbon cocktail, or your new go-to classic!