Maple Bourbon Flip Cocktail Recipe

I love trying out new bourbon cocktails, especially if they use flavors I already like. The Maple Bourbon Flip is one of those drinks that just feels right on a quiet night—smooth bourbon, sweet maple syrup, and that creamy finish.

This easy recipe will show you how to make a delicious maple bourbon cocktail at home with just a few simple steps.

If you’ve never made a flip cocktail before, don’t stress—I’ll walk you through the equipment, ingredients, and steps. The mix of maple and bourbon is surprisingly good, and it’s the kind of drink that’s great for relaxing or sharing with a couple friends.

It’s a nice way to change up your usual bourbon routine.

Maple Bourbon Flip Cocktail Recipe

I like making the Maple Bourbon Flip because it’s smooth, creamy, and just sweet enough, thanks to the maple syrup and bourbon. It’s not hard to mix up if you’ve got the right tools, and honestly, the frothy top makes it feel a little fancy.

Equipment

• Cocktail shaker: I use a shaker to mix and froth the drink.
• Strainer: Helps pour the cocktail smoothly into the glass.
• Jigger or measuring tool: Accurate measuring gives me the best balance of flavors.
• Bar spoon: Handy for stirring or scooping out cherries.
• Rocks glass or coupe glass: I usually grab a sturdy glass that feels good in my hand.
• Microplane or fine grater (optional): If I’m feeling extra, I’ll top the drink with a bit of fresh nutmeg.

Ingredients

• 2 oz bourbon
• 0.75 oz pure maple syrup
• 0.75 oz heavy cream
• 1 large egg (or pasteurized egg)
• 2 dashes Angostura bitters
• 2 dashes orange bitters (optional, but adds citrus flavor)
• Amarena cherries (for garnish)
• Ice

I always go for real maple syrup, not the pancake stuff. Better bourbon makes a richer drink, so I don’t skimp there.

Heavy cream gives it that smooth, thick texture. Amarena cherries are a favorite—they’re sweet and deep, and they just pair well with the maple and bourbon.

Instructions

• Add bourbon, maple syrup, heavy cream, egg, Angostura bitters, and orange bitters into the cocktail shaker.
• Toss in enough ice to fill the shaker about halfway.
• Shake hard for about 20 seconds to chill and froth everything up.
• Strain the mixture into a rocks glass or coupe glass.
• Top with an Amarena cherry for garnish.
• Sometimes I grate a little nutmeg over the top for extra aroma and flavor—it’s a nice touch.

Notes

I always use fresh eggs, but if I’m worried about raw eggs, I just grab pasteurized ones.

Angostura bitters bring out the spice in the bourbon, and orange bitters add a hint of citrus, but you can skip them if you’re not into that.

If you want it sweeter, just add a bit more maple syrup. For something lighter, swap in half and half instead of heavy cream.

Amarena cherries taste way better than regular maraschino cherries and look great on top. When I’m making these for friends, I double up the recipe and shake in batches to keep that froth nice and even.

Tasting Notes

When I take a sip of the Maple Bourbon Flip, the first thing that hits me is the creamy, smooth texture. It’s rich and velvety on my tongue—definitely the egg working its magic.

The maple syrup brings this gentle sweetness that really balances out the bourbon’s boldness. I get real maple flavor here, not just a generic sugary taste.

The bourbon is noticeable but not harsh at all. There’s caramel, vanilla, and a touch of oak—it all mingles nicely with the maple and that creamy egg base.

Some notes I notice:

• Sweet, but not too sweet.
• Smooth and thick texture.
• A hint of warmth from the bourbon.
• Natural maple undertone.

If I toss a sprinkle of nutmeg on top, there’s this light, cozy spice aroma with every sip. The nutmeg kind of lifts the drink, but it doesn’t overpower the bourbon or maple.

Honestly, the cocktail feels pretty well-balanced. It’s easy to drink, not too strong, but the bourbon still shines through in every taste.

The creamy and sweet notes really make this one stand out from other bourbon cocktails.