I love experimenting with flavors at home, and honestly, this Maple Pecan Old Fashioned is up there with my favorites. The combo of maple syrup and pecan gives the classic cocktail a sweet, nutty vibe.
This recipe will walk you through making a Maple Pecan Old Fashioned that’s smooth, rich, and honestly just easy to enjoy.
If you’re after a cozy drink that feels a little special but doesn’t require a ton of effort, you’re in the right place. With just a few good ingredients and some simple steps, you’ll have something worth sipping.
This is a great one for guests, but I’ll admit, it’s just as nice to sip alone on a quiet night in.
Maple Pecan Old Fashioned Cocktail Recipe
This Maple Pecan Old Fashioned is my go-to twist on the classic cocktail. Maple syrup and pecan flavors just work so well with bourbon.
The result? A fall-inspired drink with a little sweetness and a nutty finish.
Equipment
- Rocks glass: I go for a short, sturdy glass—perfect size for an Old Fashioned.
- Muddler:Â This is what I use to press the sugar and vanilla together and get those flavors going.
- Jigger or measuring spoons:Â Measuring is key for keeping the flavors balanced.
- Bar spoon: I like a long, narrow spoon for stirring—just feels right.
- Peeler or knife: For orange peel or zest, I use whatever’s handy.
- Strainer (optional): Sometimes I’ll use a strainer if I want a cleaner pour.
Ingredients
- 2 oz pecan-infused bourbon or just regular bourbon
- 1/2 oz real maple syrup (definitely not pancake syrup)
- 2-3 dashes aromatic bitters (Angostura or pecan bitters if you can find them)
- Orange peel (for garnish)
- Luxardo cherry (optional, for garnish)
- Large ice cube (the bigger, the better)
- Optional: Some chopped pecans for extra aroma
If I can get my hands on pecan-infused bourbon, I’m using it. If not, I just stick with a good bourbon and maybe a dash of pecan bitters.
Instructions
- Drop the sugar cube or vanilla syrup into your rocks glass.
- Add in the vanilla bean seeds, and splash a little water if you’re using sugar.
- Muddle it all up until the sugar dissolves and mixes with the vanilla.
- Pour in the bourbon and both bitters.
- Toss in enough ice to fill the glass halfway, or however you like.
- Stir gently with a bar spoon until everything’s nice and cold.
- Twist your orange peel over the glass to release those oils, then drop it in.
- Add a small piece of vanilla bean for extra aroma if you’re feeling fancy.
Notes
Pick a bourbon you actually like to sip on its own. The maple syrup is what gives the drink its sweetness, so real maple is a must—simple syrup just doesn’t cut it.
Pecan bitters are a nice touch, but honestly, Angostura works if that’s all you’ve got. I like using both an orange peel and a Luxardo cherry when I want it to feel a little more festive.
A big ice cube keeps things cold without watering it down too fast. If pecan-infused bourbon isn’t in the cards, you can make your own by soaking toasted pecans in bourbon for a few days, then straining it out.
Equipment
- Large ice cube mold
- Cocktail pick (for garnish)
Ingredients
- 2 oz pecan-infused bourbon or regular bourbon
- ½ oz real maple syrup
- 2 –3 dashes aromatic bitters Angostura or pecan bitters
- Orange peel for garnish
- 1 Luxardo cherry optional, for garnish
- Large ice cube
- Chopped pecans optional, for aroma
Instructions
- Add the bourbon, maple syrup, and bitters to a mixing glass.
- Fill the mixing glass with ice and stir for 20–30 seconds to chill.
- Strain into a rocks glass over a large ice cube.
- Express the orange peel over the drink and drop it in.
- Garnish with a Luxardo cherry on a cocktail pick if desired.
- Optionally, add chopped pecans on top or rub the rim with orange peel for extra aroma.
Tasting Notes
First sip, and I get a gentle sweetness right up front. The maple syrup and bourbon blend together in a way that feels cozy.
It’s not cloying, just enough to round out the edges. The toasted pecan flavor brings a little richness, almost like a lighter version of pecan pie.
There’s a hint of orange from the bitters that brightens everything up. The balance is honestly what makes it work.
Here’s what I pick up in each sip:
- Sweetness: soft maple, not too much
- Nutty notes: pecans, a little toasted
- Citrus: light orange, fresh
Texture-wise, it’s smooth, with a little thickness thanks to the maple syrup. The finish is mellow, the bourbon sticking around with a touch of maple and pecan.
It’s gentle—not too bold or harsh—so it’s easy to enjoy whether I’m winding down solo or sharing with a friend.
Substitute
Sometimes I just don’t have everything for a Maple Pecan Old Fashioned. If you’re in the same boat, here are some easy swaps I’ve tried and liked:
Equipment
Ingredients
- No maple syrup? I’ll grab honey or even brown sugar syrup if it’s around.
- If pecan bitters are missing, regular bitters—or walnut, if you’ve got them—work just fine.
- Bourbon tasting a bit dull? A splash of vanilla extract perks it up.
- Honestly, tossing in a cinnamon stick brings a cozy, spicy kick.
Instructions
- Sometimes I swap in 1/8 teaspoon of vanilla extract for part of the bitters, just to sweeten things up.
- Want something lighter? Rye whiskey is a solid stand-in for bourbon.
- Garnishes are flexible. If I’m out of pecans, a lemon twist or orange slice brightens things up.
- I’ll stir with a cinnamon stick for a few seconds if I’m feeling like more spice.
