Smoked Maple Old Fashioned Recipe

Master how to make the best homemade Smoked Maple Old Fashioned with this easy craft cocktail recipe. Premium bourbon meets real maple syrup, enhanced with applewood smoke for a sophisticated twist on the classic. Perfect for autumn evenings or impressing guests with professional-level mixology at home.

Difficulty:

Intermediate

Prep Time:

10 mins

Cook Time:

Serves:

1 cocktail

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">60ml bourbon whiskey (preferably aged)</li><li class="ingredients-single-item">15ml pure maple syrup (Grade B for stronger flavor)</li><li class="ingredients-single-item">2 dashes Angostura bitters</li><li class="ingredients-single-item">1 dash orange bitters</li><li class="ingredients-single-item">1 dash chocolate bitters (optional)</li><li class="ingredients-single-item">Orange peel for garnish</li><li class="ingredients-single-item">1 bourbon-soaked cherry for garnish</li><li class="ingredients-single-item">Applewood chips for smoking (or hickory or maple wood chips)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Old Fashioned glass (rocks glass)</li><li class="equipment-single-item">Mixing glass</li><li class="equipment-single-item">Bar spoon</li><li class="equipment-single-item">Jigger</li><li class="equipment-single-item">Large ice cube mold</li><li class="equipment-single-item">Cocktail smoker or smoking cloche</li><li class="equipment-single-item">Lighter or matches</li><li class="equipment-single-item">Y-peeler or sharp knife for orange peel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place a large ice cube in your freezer at least 4 hours before preparation to ensure perfect clarity and slow dilution for your cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add your large ice cube to an Old Fashioned glass and set aside. The cube will begin to temper slightly, preventing excessive dilution when you add your cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a mixing glass, combine bourbon, maple syrup, Angostura bitters, orange bitters, and chocolate bitters (if using). The maple syrup acts as your sweetening agent, replacing traditional sugar cubes, while providing more depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add ice to the mixing glass and stir for 30-45 seconds. This controlled dilution integrates the ingredients while achieving proper temperature without over-watering the cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Strain the mixture over the large ice cube in your prepared glass.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cut a strip of orange peel about 5 cm long and 2 cm wide. Express the oils over the drink by holding the peel skin-side down about 10 cm above the glass and squeezing the edges. The citrus oils will visibly spray onto the surface of the cocktail, adding aromatic complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the smoking process, prepare your cocktail smoker according to manufacturer's instructions with applewood chips. If using a smoking cloche, place the prepared cocktail under the cloche, light the wood chips in your smoking gun, and direct the smoke into the cloche. Let it accumulate for 30-60 seconds, depending on your desired smoke intensity.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the cloche with a theatrical flourish, allowing the smoke to escape in front of your guests. This adds a dramatic presentation element while infusing your cocktail with woodsy depth.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Garnish with the expressed orange peel and a bourbon-soaked cherry. The garnishes add aromatics with each sip, complementing the maple and smoke notes beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while the smoke flavor is fresh and the ice is optimally chilled. The first sip should deliver a perfect balance of sweet maple, warming bourbon, and gentle wood smoke.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Maple Old Fashioned?

A Smoked Maple Old Fashioned requires bourbon whiskey, pure maple syrup, Angostura bitters, orange bitters, optional chocolate bitters, orange peel, bourbon-soaked cherry, and applewood chips for smoking. Quality ingredients create the most authentic flavour profile.

How to make Smoked Maple Old Fashioned at home?

Learn how to make Smoked Maple Old Fashioned by combining bourbon whiskey with maple syrup and bitters in a mixing glass, stirring with ice until properly chilled, then straining over a large ice cube. The magic happens when you infuse the cocktail with applewood smoke using a cocktail smoker or smoking cloche, adding complexity and depth to this sophisticated sipper.

What type of bourbon works best for a smoky maple cocktail?

Aged bourbons with vanilla and caramel notes (like Woodford Reserve or Eagle Rare) complement the maple syrup beautifully. Look for higher proof options (45-50% ABV) that can stand up to the smoking process without losing their character against the rich maple sweetness.

Can I create a smoked cocktail without special equipment?

Absolutely! Without a cocktail smoker, try inverting a glass over a burning cinnamon stick or wood chip on a heat-proof surface, then quickly trap the smoke in your serving glass for 30 seconds. Alternatively, use a few drops of liquid smoke or a smoked whiskey as your base spirit.

Why use maple syrup instead of simple syrup in an Old Fashioned?

Maple syrup offers complex caramel and vanilla notes that simple syrup lacks, creating natural harmony with aged bourbon. Its viscosity provides a silkier mouthfeel, while its distinctive flavour creates depth that enhances rather than masks the whiskey's character, especially when complemented by smoke.

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