Bourbon Maple Ginger Fizz Cocktail Recipe

Mixing bourbon, maple syrup, and ginger ale makes a drink that somehow feels both cozy and crisp. I just love how the bourbon’s warmth mingles with the sweet maple and the sharp snap of ginger. This Bourbon Maple Ginger Fizz is such an easy way to enjoy a balanced cocktail that’s packed with flavor and takes barely any effort.

Whip this up for a quiet evening or invite a couple friends over and share. The ingredients are simple, and honestly, it only takes a few minutes. Once you try it, you’ll notice how the maple and ginger highlight the bourbon instead of drowning it out.

I’ll walk you through what you need, how to mix it up, and what flavors you’ll catch in every sip. This drink works year-round, but it just hits differently when the air gets chilly and you want something smooth in your glass.

Bourbon Maple Ginger Fizz Cocktail Recipe

I usually combine bourbon, maple syrup, and ginger for a drink that’s warm, a little spicy, and honestly, pretty comforting. Soda water or prosecco brings a bright finish that keeps the sweetness in check.

Equipment

I keep things simple. Here’s what I use:

• Cocktail shaker to mix everything evenly.
• Jigger for measuring out the bourbon and maple syrup.
• Bar spoon to stir gently after shaking.
• Strainer so no ice shards sneak into the glass.
• Lowball glass—the wide rim really lets you enjoy the aroma.
• Small saucepan if I’m feeling fancy and want to make spiced maple syrup.
• Citrus juicer for squeezing fresh lemon juice right before mixing.
• Ice cubes for chilling and serving.

Each tool helps me keep the flavors balanced and the drink nice and clear.

Ingredients

Fresh and simple ingredients always work best. Here’s my go-to list:

• 2 oz bourbon (something smooth, not too smoky)
• 1 oz pure maple syrup or spiced maple syrup for a little extra depth
• ¾ oz fresh lemon juice for brightness
• 2 dashes orange bitters to round things out
• 2 oz soda water or prosecco for the fizz
• 1 slice fresh ginger or a small piece muddled for a bit of spice
• Cinnamon stick or star anise for garnish
• Ice cubes for shaking and serving

I always stick with real maple syrup. The fake stuff just doesn’t taste right.

Instructions

Here’s how I usually make it:

• Fill the shaker halfway with ice.
• Add bourbon, maple syrup, lemon juice, and bitters.
• Shake hard for about 15 seconds until it’s nice and cold.
• Strain everything into a lowball glass with fresh ice.
• Top with soda water or prosecco for a bubbly finish.
• Stir gently with a bar spoon.
• Garnish with a cinnamon stick, star anise, or a thin slice of ginger.

I always taste and tweak the syrup or lemon juice if it needs it.

Notes

I really like using a spiced maple syrup—just simmer maple syrup with a cinnamon stick and star anise for five minutes, then let it cool. That extra warmth is subtle and doesn’t overpower the bourbon.

If I want something lighter, I reach for soda water. Prosecco makes it feel a little more special.

Fresh lemon juice is worth it every time. Bottled juice just flattens the flavor. I also chill the glass before serving so the fizz sticks around longer.

When I have friends over, I set out extra garnishes so everyone can make their glass their own.

Tasting Notes

Right away, the warm scent of bourbon jumps out, swirling with the sweet aroma of maple syrup. There’s something earthy about it—kind of comforting, honestly.

Ginger sneaks in, giving just enough spice to stop it from getting too sugary.

When I take a sip, the bourbon’s smoky flavor hits me first. The maple steps in, softening things with its gentle sweetness.

Then the ginger shows up, bringing a subtle heat that hangs around on my tongue.

I really enjoy how these flavors play off each other. The drink feels rich but refreshing thanks to the fizz.

It’s surprisingly light, and those bubbles keep every sip crisp.

After I swallow, there’s a clean finish with a touch of caramel and spice. The maple lingers at the end, tying everything together in a low-key, satisfying way.