A maple cinnamon old fashioned is a warming twist on the classic whiskey cocktail, built with bourbon, maple syrup, cinnamon, and bitters. The sweetness comes from real maple syrup instead of sugar, and a cinnamon stick both stirs and flavors the drink. It takes five minutes to make and tastes like autumn in a glass.
Ingredients for Maple Cinnamon Old Fashioned
Bourbon forms the base and carries the spice forward. Maple syrup brings sweetness and a woodsy note that pairs with cinnamon better than plain sugar does. Angostura bitters add depth and complexity that round out the maple. Water dilutes the drink so it is smooth and sippable. A cinnamon stick doubles as both a stirrer and a flavor element that infuses the drink as you sip. Orange peel adds brightness and a subtle citrus oil that lifts the whole drink.
Why This Maple Cinnamon Old Fashioned Works
Maple syrup dissolves easily in cold bourbon without needing to be heated first, so you can build this drink straight in the glass. The syrup clings to the cinnamon stick and the bottom of the glass, flavoring every sip without making the drink too sweet.
Bitters are not optional here. They cut through the maple and prevent the drink from tasting flat or one-note. The cinnamon stick stays in the glass the whole time, so the spice builds as you drink it down, getting stronger with each sip.
Maple Cinnamon Old Fashioned Tips & Tricks
- Stir the maple syrup and bitters together in the glass first so they blend before the bourbon goes in.
- Use a whole cinnamon stick, not ground cinnamon, so it stays in the glass and flavors the drink without settling.
- Express the orange peel oils over the drink by twisting it over the glass, then drop it in for garnish.
- Make it without alcohol by swapping the bourbon for cold water or ginger ale and adding a splash of vanilla extract.
Mistakes To Avoid
Pouring the maple syrup last means it sinks to the bottom and does not mix into the drink evenly. Stir the syrup with bitters and a little water before adding the bourbon so it dissolves and spreads throughout.
Using ground cinnamon instead of a stick makes the drink gritty and hard to drink as the spice settles at the bottom. A stick stays put and releases flavor slowly as you sip.
Skipping the bitters leaves the drink tasting flat and too sweet, with nothing to balance the maple. Even a few dashes make a real difference in how the drink tastes.
Forgetting the water makes the drink burn going down and tastes too strong. A little cold water opens up the flavors and makes it smooth enough to enjoy.
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Ingredients
- 2 ounces bourbon whiskey
- 1/2 ounce pure maple syrup
- 2 dashes Angostura bitters
- 1/4 ounce cold water
- 1 cinnamon stick
- 1 orange peel strip
- Ice cubes
Step-by-step Instructions
- Fill an old fashioned glass with ice cubes.
- Pour the maple syrup into the glass and add the Angostura bitters.
- Stir the syrup and bitters together for about 10 seconds until they blend.
- Pour the bourbon over the mixture and add the cold water.
- Stir gently for 15 to 20 seconds until the drink is cold and mixed.
- Place the cinnamon stick in the glass as a stirrer.
- Twist the orange peel over the drink to release the oils, then drop the peel into the glass as garnish.
Frequently Asked Questions
Can I make this ahead?
Mix the maple syrup, bitters, and water in a small container up to one day ahead. When you are ready to drink, add ice and bourbon to a glass, stir in the mixture, and add the cinnamon stick and orange peel.
What if I do not have bourbon?
Rye whiskey works just as well and brings a spicier edge to the drink. Scotch gives it a smokier character. Stick with 2 ounces of any whiskey you enjoy.
Can I make this without alcohol?
Swap the bourbon for cold water or ginger ale, add a splash of vanilla extract, and follow the rest of the recipe as written. The cinnamon stick and orange peel still do all the flavoring work.
Serving Ideas for Maple Cinnamon Old Fashioned
Serve this drink after dinner or on a cool evening when you want something warming and spirit-forward. Pair it with a slice of apple cake or pecan pie so the maple and spice echo the dessert. A few toasted nuts on the side complement the cinnamon and bourbon nicely.
