A holiday Old Fashioned is a bourbon cocktail stirred with maple syrup, aromatic bitters, orange, and a hint of warm spice, then served over ice. This seasonal take on the classic American drink keeps the familiar whiskey-forward balance while adding flavors that suit winter gatherings.
It is quick to make, easy to adjust to taste, and does not need special equipment beyond a mixing glass or sturdy glass and a spoon. The recipe makes one drink; multiply the ingredients to serve a group, but stir each glass with ice shortly before serving for the best texture.
Ingredients
- 2 oz (60 ml) bourbon
- 1 tsp (5 ml) pure maple syrup
- 2 dashes (about 1 ml) aromatic bitters
- 1 dash (about 0.5 ml) orange bitters
- 1 wide strip of orange peel, about 2 inches (5 cm) long, with as little white pith as possible
- 1 large ice cube, about 1¾ inches (4.5 cm) across, plus extra ice for stirring
- 1 small cinnamon stick, about 3 inches (7.5 cm), for garnish
Instructions
- Chill a rocks glass if you like, or set it aside at room temperature. Add the maple syrup, aromatic bitters, and orange bitters to a mixing glass. Stir briefly to combine. Maple syrup is thicker than plain sugar syrup, so a few turns of the spoon help it blend evenly before the whiskey goes in.
- Pour in the bourbon and add enough ice to fill the mixing glass about two-thirds full. Use cold, solid cubes rather than small, wet pieces if possible; they cool the drink while diluting it more gradually.
- Stir steadily for about 20 to 30 seconds, making sure the spoon moves around the inside edge of the glass. The drink should feel very cold, and the syrup should be fully incorporated. If you prefer a softer, less spirit-forward drink, stir for another 10 seconds; avoid shaking, which adds air and can make the drink cloudy.
- Place the large serving cube in the rocks glass. Strain the drink over the cube. If you do not have a strainer, hold back the stirring ice with the spoon as you pour.
- Hold the orange peel over the glass with the colored side facing the drink. Gently bend it to express a little of its fragrant oil across the surface, then rub the peel around the rim. Drop it into the drink or tuck it beside the ice.
- Add the cinnamon stick as a garnish and serve promptly. It lends a gentle aroma as you sip; it is not meant to overpower the bourbon. Taste the first sip before adding anything else, since the orange oil and dilution will change the balance slightly.
Tips
- Choose a bourbon you enjoy neat. The whiskey is the main flavor, so a very harsh or aggressively smoky bottle can dominate the maple and citrus. A straightforward bourbon with vanilla, caramel, or baking-spice notes works well. Rye whiskey is a good alternative if you like a drier, pepperier finish.
- Measure bitters consistently. Dash bottles vary, and large pours can make the drink taste medicinal or sharply bitter. Start with the listed amount, stir, and adjust by one small dash next time if you want more spice. Orange bitters are optional if unavailable; use one additional dash of aromatic bitters instead, though the orange flavor will be less pronounced.
- Use fresh peel, not a thick wedge. The peel’s aromatic oils add bright orange fragrance without much juice. A wedge can introduce more juice and pulp, shifting the drink away from the smooth, spirit-led character of an Old Fashioned. Peel carefully and trim away thick pith, which can taste bitter.
- Control the dilution. A large, hard cube melts more slowly than a handful of small cubes. If your ice is wet or your room is warm, stir for a shorter time and serve right away. If the finished cocktail tastes too intense, stir it a little longer rather than adding water by guesswork.
Serving Suggestions
Serve this drink in a rocks glass with one large cube, ideally alongside small, savory bites that will not compete with the bourbon. Salted nuts, sharp cheddar, aged gouda, crisp crackers, or a simple board of cured meats and pickles all make sensible pairings. For a sweeter snack, plain shortbread or a slice of spiced cake can echo the maple and cinnamon without turning the drink into a dessert cocktail.
For a gathering, set out orange peels and cinnamon sticks so guests can choose their garnish. Keep the bitters and maple measured rather than leaving an open bottle of syrup beside the drinks; consistent proportions make it easier to serve a balanced round. This is an alcoholic drink for adults of legal drinking age; enjoy responsibly and do not drive after drinking.
The cocktail is best served cold but not packed with crushed ice. A single large cube keeps it cool and lets the flavor open gradually as it melts. If you are serving several guests, chill the glasses in the refrigerator for 10 to 15 minutes, or fill them with ice water while you stir the drinks and empty them just before pouring.
Variations
Make it with rye. Replace the bourbon with 2 oz (60 ml) rye whiskey. Rye brings a drier, peppery edge and makes the maple taste less sweet. Keep the bitters and garnish the same for the first try, then add a little more maple only if you find the rye too sharp.
Use brown sugar syrup. If you do not have maple syrup, stir in 1 tsp (5 ml) rich brown sugar syrup. To make a small amount, dissolve 2 tbsp (25 g) packed brown sugar in 1 tbsp (15 ml) hot water, then cool it before use. The syrup will taste more like caramel and molasses than maple. Refrigerate unused syrup in a covered container and use it within 1 week.
Add cranberry character. Swap the orange bitters for cranberry bitters if you have them, keeping the aromatic bitters. The result is tart and fruitier, but it will not taste like a cranberry juice cocktail. Another option is to garnish with a skewer of two or three fresh cranberries alongside the orange peel; do not muddle them unless you want a much fruitier, less classic drink.
Try a restrained spice infusion. For a subtle clove note, add one whole clove to the mixing glass while stirring, then strain it out. Cloves can quickly take over, so do not leave one in the finished drink for a long time. A small pinch of freshly grated nutmeg over the surface is another option, though it changes the aroma more than the taste.
Make a lower-proof version. Use 1½ oz (45 ml) bourbon and keep the other amounts unchanged, then stir with ice as directed. The drink will be lighter and slightly sweeter relative to the whiskey. You can also add a splash of cold water, about 1 tsp (5 ml), after stirring if you want a gentler sip without changing the core ingredients.
Storage and Reheating
An Old Fashioned is intended to be mixed and served fresh; it does not need reheating. Once ice is added, it begins to dilute, so avoid storing a finished drink for later. If you need to make drinks ahead, combine the bourbon, maple syrup, and bitters in a clean, sealed bottle without ice, orange peel, or garnish. Refrigerate it promptly and use it within 3 days for the best flavor, then stir each portion with fresh ice and add the garnish just before serving.
For a four-drink batch, combine 8 oz (240 ml) bourbon, 4 tsp (20 ml) maple syrup, 8 dashes aromatic bitters, and 4 dashes orange bitters. Stir or shake the sealed bottle gently to distribute the syrup, then refrigerate. Measure about 2 oz (60 ml) of the mixture per serving and stir with ice in individual portions. Because pre-dilution is not included, each portion still needs stirring to chill and reach a balanced strength.
Keep leftover maple syrup refrigerated according to its package directions, and discard any garnish that has been sitting in a drink. As a general food-safety practice, refrigerate perishable items within 2 hours; a plain spirit-and-bitters mixture is not the same as a cooked leftover, but prompt refrigeration is useful for preserving its flavor. Do not leave a prepared batch in a warm room for an extended period.
Frequently Asked Questions
Can I make a holiday Old Fashioned without bitters?
Bitters provide the concentrated aromatic seasoning that gives an Old Fashioned much of its complexity. If you have no bitters, you can still mix bourbon and maple syrup with orange peel, but the result will taste simpler and sweeter. Do not replace bitters with a large pour of citrus juice; that changes the drink’s structure.
Can I use simple syrup instead of maple syrup?
Yes. Use 1 tsp (5 ml) simple syrup in place of the maple. It will sweeten the drink without the distinctive maple and caramel notes, so the orange and bitters will stand out more. Taste after stirring before adding extra syrup, since sweetness is easier to add than to correct.
Is an Old Fashioned supposed to be sweet?
It should be gently sweet, not syrupy. This recipe uses a small amount of maple to soften the whiskey and connect it with the bitters. If you prefer a drier drink, start with ½ tsp (2.5 ml) maple syrup; if you prefer more sweetness, add another ½ tsp after tasting rather than increasing it automatically.
Can I make this cocktail for a crowd?
Yes. Multiply the bourbon, maple syrup, and bitters by the number of servings and combine them without ice in a sealed container. For the best texture, refrigerate the batch and stir each serving with fresh ice as it is poured. Do not add the orange peel to the storage container, because its flavor can grow stronger and turn bitter over time.
What if I do not have a mixing glass or strainer?
A sturdy pint glass or other heat-resistant glass can work as a mixing vessel. Stir with a long-handled spoon, then pour slowly while holding the ice back with the spoon. If the glass is too narrow to stir comfortably, mix in a larger vessel and transfer the drink over fresh ice.
Should I muddle the orange peel or cinnamon?
No muddling is needed for this version. Expressing the oils from the peel gives a clear orange aroma without adding excess pith or juice. The cinnamon stick works as an aromatic garnish; crushing it can make the drink gritty and overly spicy.
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