Maple Old Fashioned

The Old Fashioned with the sugar cube swapped for real maple syrup. Bourbon, Grade B maple, two dashes of bitters, an orange peel that pops the oils. Autumn in a glass, also brilliant in winter, also fine in summer because cocktail seasons are mostly bullshit.

Maple Old Fashioned Cocktail Recipe

4.46 from 46 votes

Calories: 154kcal

Prep Time: 3

Total Time: 3

The Maple Old Fashioned takes the classic cocktail to a new level by adding the rich sweetness of maple syrup to the traditional mix of bourbon and bitters. This drink is a smooth, warming blend that’s perfect for autumn nights or any time you want a touch of seasonal flavor. The maple syrup adds depth and a natural sweetness that pairs beautifully with the robust bourbon, while a dash of Angostura bitters and a fresh orange peel garnish add a layer of complexity and aroma.

Ingredients

▢ 2 oz Bourbon
▢ 0.5 oz Maple Syrup
▢ 2 dashes Bitters
▢ Orange Peel for garnish

Instructions

Mix It:

▢
Stir 2 oz bourbon, 0.5 oz maple syrup, and 2 dashes of Angostura bitters with ice in a mixing glass until well chilled.

Strain and Serve:

▢
Strain the mixture into an old-fashioned glass over a large ice cube.

Garnish:

▢
Twist an orange peel over the drink to release its oils, then drop it in as a garnish. Serve immediately and enjoy the rich, warming flavors.

Notes

The Maple Old Fashioned is a perfect cocktail for those who appreciate the classic Old Fashioned but want a seasonal twist. The maple syrup provides a natural sweetness that complements the boldness of the bourbon, while the bitters balance the drink with a hint of spice. The orange peel garnish adds a fresh citrus aroma that enhances the overall experience, making this drink as delightful to smell as it is to sip.

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Estimated Nutrition:

Calories: 154kcal (8%)Carbohydrates: 7g (2%)Potassium: 58mg (2%)Sugar: 6g (7%)Vitamin A: 50IU (1%)Vitamin C: 16mg (19%)Calcium: 35mg (4%)Iron: 0.1mg (1%)

Beverage, Cocktail, Drinks

Beverage Recipe, Cocktail Recipe, Drink Recipe

Where it came from

The Maple Old Fashioned is a 21st-century riff on the 1880s original. Bartenders started swapping maple syrup for sugar around 2010, riding the maple-everything trend that took US menus from 2008 onwards. By 2015 it was on most craft cocktail bar menus, particularly in cold-weather cities.

Real Grade B (now called ‘Grade A Dark Robust’) maple syrup is the move. The cheap supermarket pancake syrup is corn syrup with maple flavour – it doesn’t add the depth this drink needs.

What it tastes like

Bourbon vanilla and oak up front, deep maple sweetness in the middle, citrus oil on the finish from the expressed orange peel. Heavier and more autumnal than the original, with a longer finish.

Drinks slow. Built for sipping by a fire, or pretending you’re sitting by a fire when you’re really on the couch.

The technique

Add 5ml real maple syrup, 2 dashes Angostura bitters, and 60ml bourbon to a mixing glass. Stir with ice for 30 seconds. Strain over a large ice cube in a rocks glass.

Express an orange peel over the surface (squeeze to release the oils, then drop or rim the glass with it). The orange oils float on top and you smell them with every sip – this is the entire point.

Real maple syrup, not pancake syrup. Grade A Dark Robust (formerly Grade B) gives you the mineral, smoky depth that pancake syrup can’t fake.

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Ingredient Spotlight

The bottles that make or break this drink.

Bourbon

What it is: American whiskey, minimum 51% corn, aged in new charred oak. The vanilla and caramel notes from the oak are what make this drink work.
Why we use it here: It is the spirit. Rye works but is drier; bourbon’s sweetness pairs with maple better.
Drink Lab pick: Buffalo Trace, Wild Turkey 101, Old Forester 100. Mid-shelf bourbons in the $25-35 range.
Substitute: Rye whiskey (drier, spicier), Tennessee whiskey (Jack Daniel’s) all work.

Maple Syrup

What it is: Sap from sugar maples, boiled down to a thick syrup. Grade A Dark Robust (formerly Grade B) is the best for cocktails – more flavour than the lighter grades.
Why we use it here: Replaces the sugar cube. Adds depth, mineral notes, and a warm autumnal sweetness.
Drink Lab pick: Anything Grade A Dark Robust or Amber. Avoid pancake syrup (corn syrup with flavouring).
Substitute: Demerara sugar dissolved in a little hot water, plus a few drops of vanilla extract, gets you most of the way.

Variations

Old Fashioned variants and whiskey-forward cousins.

Pumpkin Spice White Russian

Boulevardier

Dirty Martini

What if I don’t have…

Quick substitutions for when the bottle shop is closed.

No real maple syrup?

Demerara simple syrup with a few drops of vanilla. Pancake syrup is sugar water with flavouring – skip it.

No bourbon?

Rye whiskey makes a drier Maple Old Fashioned. Tennessee whiskey works.

No Angostura bitters?

Aromatic bitters from any maker (Fee Brothers, Peychaud’s). Don’t skip – the bitters are structural.

No orange peel?

Lemon peel works at a stretch. Skipping garnish is fine but you lose the aromatic top note.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Maple Old Fashioned?

60ml bourbon, 5ml real maple syrup, 2 dashes Angostura bitters, stirred over ice and strained over a large ice cube. Garnished with an expressed orange peel.

Can you use pancake syrup?

No. Pancake syrup is corn syrup with maple flavouring. Real maple syrup has the mineral depth this drink needs.

What grade of maple syrup is best for cocktails?

Grade A Dark Robust (formerly Grade B). The darker grades have more flavour than the light amber breakfast-style syrups.

Is a Maple Old Fashioned strong?

Yes. The bourbon is essentially undiluted – ABV around 33% in the glass. One drink is plenty.

What does a Maple Old Fashioned taste like?

Bourbon vanilla and oak up front, deep maple sweetness, citrus oil from the orange peel. Autumnal, warming, slow-sipping.

Should you shake or stir a Maple Old Fashioned?

Stir. Spirit-forward drinks should never be shaken – shaking aerates and over-dilutes.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated April 26, 2026 · 1 min read