The Old Fashioned is a masterpiece of simplicity, but substituting traditional white sugar for pure maple syrup elevates the drink to a new level of complexity. This maple old fashioned recipe replaces the one-dimensional sweetness of simple syrup with the earthy, woodsy notes of the forest, which naturally complement the charred oak of a fine bourbon. It’s the perfect “fireside” cocktail—ideal for those who appreciate a drink with a heavy mouthfeel and a long, warming finish.

Serving Size and Preparation Time

• Serving Size: 4 people
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

What Ingredients Do You Need for the Best Maple Old Fashioned Recipe?

The secret to this cocktail isn’t just the maple; it’s the contrast. You need a high-proof whiskey to cut through the density of the syrup. Avoid “pancake syrup” at all costs—you want the real deal.

Ingredient	US Measurement	Metric Measurement	Notes
Bourbon or Rye Whiskey	8 fl oz	240 ml	90+ proof works best to balance the syrup
Pure Grade A Maple Syrup	1.5 fl oz	45 ml	Use “Dark/Robust” for a deeper flavor profile
Angostura Bitters	8 dashes	8 dashes	Provides the essential herbaceous backbone
Black Walnut Bitters	4 dashes	4 dashes	Optional, but adds a stunning nutty finish
Orange Peels	4 large strips	4 large strips	Freshly cut to ensure high oil content
Cinnamon Sticks	4 sticks	4 sticks	For garnish and a subtle aromatic linger
Large Format Ice	4 large cubes	4 large cubes	Prevents the syrup from becoming watery

How Do You Make a Maple Old Fashioned Step by Step?

1. Prepare Your Mixing Vessel (1 Minute)

In a heavy-bottomed mixing glass, combine the maple syrup and bitters first. Give them a quick swirl with a bar spoon.

• Expert Tip: Maple syrup is denser than simple syrup. Mixing it with the bitters before adding the alcohol helps “loosen” the syrup so it integrates seamlessly rather than sinking to the bottom of the glass.

2. Incorporate the Spirits (30 Seconds)

Pour in the 8 oz of bourbon or rye. At this stage, do not add ice. You want to stir the room-temperature spirits and syrup together for a few seconds to ensure the mixture is perfectly homogenous.

• Cue: Look for a consistent, amber-gold color without any dark streaks of syrup visible at the base.

3. The Precision Chill and Dilution (1 Minute)

Fill the mixing glass 3/4 full with clean, solid ice cubes. Stir steadily for 30–45 seconds.

• The Technique: Don’t churn the ice; glide the back of the bar spoon along the inside wall of the glass.
• Common Mistake: Under-stirring. Because maple syrup is thick, you need a few extra seconds of stirring to achieve the perfect dilution that “opens up” the whiskey’s aromatics.

4. Express the Citrus (30 Seconds)

Strain the mixture into four chilled rocks glasses, each containing one large ice cube. Take an orange peel and squeeze it skin-side down over the drink.

• Expert Tip: You should see a tiny mist of oil hit the surface of the drink. This bright citrus scent is vital to balance the heavy, sugary notes of the maple. Rub the peel on the rim before dropping it in.

5. The Aromatic Finish (30 Seconds)

Garnish each glass with a cinnamon stick. If you’re feeling fancy, quickly pass a flame over the cinnamon stick for 2 seconds before serving to release a “toasted” aroma.

• Cue: The drink should smell like toasted oak, orange zest, and autumn woods.

Questions About This Maple Old Fashioned Recipe?

What kind of maple syrup is best for cocktails?

Always use 100% pure maple syrup. Specifically, look for “Grade A: Dark Color, Robust Flavor” (formerly called Grade B). The lighter “Amber” syrups can get lost behind the strong flavor of the bourbon, while the dark stuff holds its own.

Can I use Rye instead of Bourbon?

Absolutely. In fact, many professionals prefer rye in a maple old fashioned recipe. The spicy, peppery notes of rye provide a sharp contrast to the maple, whereas bourbon creates a much sweeter, “dessert-like” profile.

Why is my cocktail grainy or separated?

This usually happens if the syrup was cold when you added the whiskey and ice. Always ensure your maple syrup is at room temperature before mixing, and stir it with the bitters before adding ice to ensure it dissolves completely.

How do I prevent the drink from being too sweet?

Maple syrup is sweeter than standard simple syrup. If you find this recipe too rich, increase the bitters by 1-2 dashes per drink or use a bourbon with a higher alcohol-by-volume (ABV), which will provide a more “spirit-forward” bite.

Can I make this in a large batch for a party?

Yes! You can pre-mix the whiskey, syrup, and bitters in a bottle and keep it in the fridge. However, do not add the ice or the orange peels until the moment you are ready to serve, or the drink will become bitter and diluted.

What bitters pair best with maple?

While Angostura is the classic choice, maple pairs beautifully with “autumnal” flavors. Try using black walnut bitters, chocolate bitters, or even cardamom bitters to highlight different facets of the maple.

Do I really need the large ice cubes?

If you use small, “gas station” ice, it will melt too fast. Because this recipe uses a rich sweetener like maple, excessive water from melting ice will make the drink taste thin and flat. Large cubes keep it cold with minimal melt.

Should I muddle fruit in a Maple Old Fashioned?

Professional bartenders generally advise against it. Muddling cherries or orange slices introduces fruit solids that cloud the drink. Let the maple syrup be the star, and use the orange peel only for its aromatic oils. Read more interesting Bourbon Old Fashioned Recipe: A Professional Guide to the Perfect Pour.