Maple Ginger Beer Old Fashioned Cocktail Recipe

Honestly, I can’t help but play around with the classics. The Old Fashioned is one of those drinks I keep coming back to, but I always want to give it a little something extra.

Swapping in maple syrup and a splash of ginger beer? That’s my not-so-secret trick for making this old-school cocktail feel both familiar and just a little unexpected.

This Maple Ginger Beer Old Fashioned cocktail recipe is my go-to when I want a traditional drink with a warm, slightly spicy kick.

No need for fancy gadgets or rare bottles here. The mix of maple’s sweetness and the bite from ginger beer makes it easy to sip any time—after work, with friends, or heck, even solo on a chilly night.

Let me walk you through how I make it, step by step. I’ll also drop in a few tasting notes so you’ll know what you’re getting into with every sip.

Maple Ginger Beer Old Fashioned Cocktail Recipe

This drink’s perfect for those times when you want something classic but, you know, not boring. The maple syrup, ginger beer, and a dash of spices really mellow out the bourbon, making it way too easy to drink.

Equipment

• Rocks glass – I always reach for this; it’s just the right size for a strong, spirit-forward cocktail.
• Mixing glass – Makes stirring everything together a breeze, and you don’t end up with a mess.
• Bar spoon – Long enough to stir without splashing everywhere.
• Jigger – I like to measure the bourbon and maple syrup so nothing overpowers.
• Strainer – Helps me pour cleanly from the mixing glass into the rocks glass—no stray ice bits.
• Large ice cube mold – Those big cubes melt slow and keep the drink cold, which I appreciate.
• Peeler or small knife – For that strip of orange peel on top—just feels right.

It’s not a huge list, and having these ready makes the whole process smoother.

Ingredients

• 2 oz bourbon (sometimes I’ll use rye if I’m in the mood for more spice)
• ½ oz maple syrup
• 2 dashes angostura bitters
• 1 dash orange bitters
• 2 oz ginger beer
• 1 large ice cube
• 1 strip orange peel (for garnish)
• 1 cinnamon stick (optional)
• 1 maraschino cherry or luxardo cherry (totally optional, but fun)

I always go for real maple syrup over simple syrup. It just gives the drink a richer flavor, and the ginger beer brightens it up so it never feels too heavy.

Instructions

• Pour the bourbon, maple syrup, angostura bitters, and orange bitters into a mixing glass.
• Toss in some ice and stir it for about 20 seconds, just until it gets nice and cold.
• Strain that into your rocks glass over a big ice cube.
• Top it off with ginger beer, then give it a gentle stir—just enough to mix, but not kill the bubbles.
• Twist the orange peel over the glass to get those oils going, then drop it in.
• If you’re feeling fancy, toss in a cinnamon stick or a cherry for a little extra flair.

I keep the stirring pretty mellow—don’t want to water it down or make it cloudy.

Notes

Bourbon gives this drink a rounder, sweeter base. Sometimes, though, I’ll grab rye for a spicier punch. Depends on my mood, honestly.

If I want it less sweet, I just cut back on the maple syrup a bit. Want it sweeter? Add a little more. The ginger beer is fizzy, so I never shake—just a gentle stir keeps everything lively.

Usually, I stick with just the orange peel for garnish, but if I’m feeling indulgent, I’ll drop in a luxardo cherry. The cinnamon stick? It makes the whole thing smell warm and cozy, which is pretty great with the maple.

Tasting Notes

So, the first sip? There’s this warm sweetness that hits right away from the maple flavor. It’s smooth, mellow—definitely not too heavy—and it sort of plays nicely with the spice.

The ginger beer brings in a light fizz, plus a sharp little bite. Honestly, I get this gentle heat that just hangs out at the back of my throat, making the whole thing feel pretty lively.

The whiskey’s still there, but it’s softer than you’d find in a classic Old Fashioned. Maple kind of rounds off the edges, and ginger keeps everything feeling bright.

I catch these hints of caramel and vanilla from the whiskey, mixing with the maple syrup. Those notes give the drink a cozy, maybe even slightly earthy vibe.

The finish? It’s clean, with a little sweetness sticking around. I have to say, I enjoy how the maple leaves a soft aftertaste, while the ginger adds a crisp sparkle right at the end.

Key impressions:

• Sweetness: Light, maple-driven
• Spice: Ginger-forward with mild heat
• Body: Smooth, slightly fizzy
• Finish: Balanced with sweet and spicy notes