Maker’s® Maple Old Fashioned

Sweet and strong with touches of citrus, the Old Fashioned never really gets old, especially when made with Maker’s Mark^®. This isn’t to say a new spin on the old classic isn’t in order now and then. Maple syrup gives this version some rich sweetness and depth. A cinnamon stick adds a scent of baking spice.

Ingredients

2 parts Maker’s Mark Bourbon
1/4 part maple syrup
2 dashes Angostura^® Bitters
2 dashes orange bitters
Fresh grated cinnamon
Orange peel and cinnamon stick for garnish

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Pro Tips

Making the grade: The various grades of maple syrup look and taste different. The higher grades come later in the season and have a darker color and a stronger maple flavor than the lower grades harvested earlier in the year.
Making the cut: Cutting citrus over your serving glass can add a fresh, zesty essence and pleasing aroma to your drink. Always cut with care.
A little bitter: With bitters, a little bit goes a long way. Two or three drops will add plenty of depth to your Maker’s Maple Old Fashioned and other drinks.
The big chill: Large ice cubes or an ice ball are more than just cool to look at. Large ice melts slower, allowing the flavors in your Maker’s Maple Old Fashioned to stand up longer.

How to

Stir all ingredients with ice.
Strain over large ice cube in a rocks glass.
Freshly grate cinnamon over your cocktail.
Garnish with orange peel and cinnamon stick.

Muddling history History of the Maple Old Fashioned

This drink is a direct descendant of the Old Fashioned, which early on was considered a morning drink, originally referred to as a “whisky cocktail.” Considered the first classic cocktail, the name change occurred when bartenders tried to improve on the original with absinthe, orange liqueurs and other ingredients. This led customers to request the “old fashioned” version. The renaming is said to have occurred at the Pendennis Club in Louisville, where the Old Fashioned remains the city’s official cocktail. Adding orange and cherry to the equation happened during Prohibition, presumably as a way of masking the whisky smell. For this reason, some purists forego the fruit.