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Smoked Maple Old Fashioned Recipe

Smoked Maple Old Fashioned Recipe

By What’s Baking

A sophisticated twist on a classic that marries rich maple sweetness with smoky undertones and warming bourbon for a deeply layered sipper that unfolds with each taste.
Difficulty:
Intermediate
Prep Time:
10 mins
Cook Time:
Serves:
1 cocktail
A crystal rocks glass sits on a polished wooden bar, catching amber light that accentuates the deep burnished-copper hue of the cocktail. A large, clear ice cube occupies the center, slowly melting against the rich spirits. Wisps of applewood smoke linger above the glass, creating a dramatic atmosphere. A twist of orange peel and a bourbon-soaked cherry rest on the rim, while a small cinnamon stick serves as a stirrer. The glass shows condensation forming on its exterior, evidence of the perfectly chilled contents within. A small vial of maple syrup and smoked bitters sit nearby, hinting at the cocktail's key components.

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>

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>
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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>

Chef’s Notes

A few helpful details for making this recipe.

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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