Maple Gin Old Fashioned Cocktail Recipe

I’m always on the lookout for fresh takes on old favorites, and honestly, the Maple Gin Old Fashioned surprised me in the best way. There’s something about the cozy depth of maple syrup meeting the crisp, botanical gin that just works—especially if you’re in the mood for something a little different.

If you’ve ever wanted to play around with the classic old fashioned, this recipe is such a good place to start. It’s approachable, a bit unexpected, and doesn’t require anything fancy.

Making a Maple Gin Old Fashioned at home is pretty straightforward. You don’t need a cocktail bar’s worth of tools, either.

I really enjoy how the maple and gin come together—kind of comforting, but still bright. Let’s break down what you’ll need and how to pull it off.

Maple Gin Old Fashioned Cocktail Recipe

You don’t have to overcomplicate things here, but a few key tools and ingredients really make a difference. I like to keep the process unfussy, but I do measure everything to keep the flavors in check.

Equipment

• Old fashioned glass: It’s the classic choice, and honestly, it just feels right for this drink.
• Bar spoon: Perfect for a gentle stir, so you don’t splash everywhere.
• Jigger: I rely on this for measuring—no guesswork.
• Ice cubes: Big cubes are way better; they melt slower and keep things cold.

Having everything within reach makes the process smoother, trust me. If you don’t have a bar spoon, just grab a long-handled teaspoon—no need to stress.

Ingredients

• 2 oz gin (I usually reach for a London dry gin—herbal, clean, reliable)
• 0.5 oz pure maple syrup (go for the real stuff, not the pancake syrup)
• 2 dashes Angostura bitters (for a little depth and spice)
• Ice cubes (large ones, always)
• Orange peel (garnish and that hit of aroma)

Every ingredient pulls its weight here. The maple syrup smooths things out, while the bitters keep it from getting too sweet.

The orange peel isn’t just for looks; when you twist it, those oils wake up the whole drink.

Instructions

• Pour the gin, maple syrup, and Angostura bitters into your old fashioned glass.
• Add a few big ice cubes.
• Stir gently with your bar spoon for about 20 seconds—just enough to chill and mix.
• Slice a strip of orange peel. Twist it over the drink to release the oils, then drop it in.

I usually sneak a taste after stirring. If it feels a little off—maybe too sweet or a bit strong—I’ll give it another quick stir with extra ice.

Notes

Real maple syrup makes a world of difference here. The fake stuff just doesn’t cut it; you want that earthy, mellow sweetness.

The gin matters, too. London dry keeps things crisp, but if you’re feeling adventurous, a floral gin can totally change the vibe.

If you’re in the mood to experiment, try swapping in a different gin or upping the bitters for a little extra punch. I always add the orange peel at the very end so the aroma really pops.

Tasting Notes

When I take my first sip, the gin’s smoothness jumps out at me. The maple syrup brings in a gentle sweetness that doesn’t weigh things down.

It’s kind of surprising how nicely it blends with those herbal gin notes. There’s a warm, mellow flavor as the maple syrup mingles with the bitters.

The drink feels round—definitely not sharp or harsh. Sweetness is there, but it’s subtle, just enough to keep things interesting.

I catch a little orange from the bitters and the garnish. That hint of citrus just brightens everything up.

The finish is clean. There’s a pleasant maple note lingering, along with a touch of those gin botanicals.

As the drink gets colder from the ice, the flavors seem to mellow out even more. The maple sweetness stands out a bit more, yet the herbal gin is still right there in the mix.