Maple Bourbon Smash
A refined bourbon cocktail featuring fresh citrus, rosemary, orange bitters, and a warmly infused maple syrup. Ginger beer creates a lively, spiced finish, while soda water provides a lighter and more restrained alternative.
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Ingredients
For the Spiced Maple Syrup
- 1 whole star anise pod
- ½ cup water
- 1 fresh rosemary sprig
- 2 cinnamon sticks snapped in half to encourage quicker infusion
- 1 orange wheel
- ½ cup pure maple syrup preferably Grade A dark amber
- 1- inch piece fresh ginger peeled and gently crushed
For the Cocktail
- 2 ounces bourbon preferably Maker’s Mark
- 1 tablespoon freshly squeezed lemon juice
- Ginger beer or soda water approximately 2–3 ounces for finishing
- 1 fresh rosemary sprig measuring roughly 2–3 inches plus additional rosemary for garnish
- 5 drops orange bitters
- 2 tablespoons prepared spiced maple syrup
- 1 orange wheel for muddling and garnishing
- 2 tablespoons freshly squeezed orange juice
- Ice for shaking and serving
Instructions
- Pour the maple syrup and water into a small saucepan. Set the pan over medium-high heat and bring the mixture to a boil.
- Add the halved cinnamon sticks, star anise, crushed ginger, orange wheel, and rosemary sprig.
- Once the liquid begins boiling, lower the heat and allow it to simmer gently for 2–3 minutes so the spices, citrus, and herbs can infuse the syrup.
- Remove the saucepan from the heat and leave the syrup at room temperature until it has cooled completely.
- Add the fresh lemon juice and orange juice to a cocktail shaker.
- Place the orange wheel and rosemary sprig into the shaker.
- Using a muddler, press and turn the orange and rosemary gently to release their juice and aromatic oils. Avoid crushing them too forcefully, as excessive muddling may introduce unwanted bitterness.
- Measure 2 tablespoons of the cooled spiced maple syrup into the shaker containing the muddled citrus and rosemary.
- Pour in the bourbon and add the orange bitters.
- Fill the shaker approximately three-quarters full with ice. Shake vigorously for 10–12 seconds, or until the outside of the shaker becomes thoroughly chilled and frosted.
- Fill a rocks glass with fresh ice cubes.
- Fine-strain the shaken cocktail into the prepared glass to remove small pieces of pulp and herbs.
- Top the drink with approximately 2–3 ounces of ginger beer or soda water, adjusting the quantity to preference. Stir gently to combine.
- Finish with a fresh rosemary sprig and an orange wheel, either placed along the rim or floated on the surface. Serve immediately while cold and effervescent.
Notes
Grade A dark amber maple syrup contributes a richer, more complex sweetness that complements the bourbon and warming spices.
The spiced maple syrup may be prepared several hours in advance. Its flavor becomes more pronounced as the infused ingredients rest.
Maker’s Mark offers a smooth, subtly sweet bourbon profile that supports the maple and spice while allowing the citrus notes to remain distinct.