Maple Barrel

Maple Barrel

The Maple Barrel is a maple tequila cocktail built for cool weather, and it takes about two minutes to stir together. Real maple syrup does the sweetening, aged SWOL Añejo brings oak and warm spice, and a dash of orange bitters ties the two together. It sits somewhere between a sipping pour and a lightly sweetened nightcap, with no shaking and no special gear. Warm the maple slightly so it blends cleanly, stir over ice, and finish with an expressed orange peel. Below is the exact recipe, the reason each ingredient is there, and a few easy variations.

INGREDIENTS
  • 2 oz SWOL Añejo Tequila, the hero of the drink; its barrel aging gives the oak, vanilla and baking-spice notes that pair with maple
  • 0.5 oz pure maple syrup, Grade A dark preferred for a deeper caramel note; warm it gently so it stirs in smoothly
  • 1 dash orange bitters, for citrus lift and aromatic balance against the sweetness
  • Ice, large cubes for slow, clean dilution
  • Orange peel, to express oils over the glass as garnish
HOW TO PREPARE
  1. Add the SWOL Añejo, maple syrup and orange bitters to a mixing glass
  2. Fill with ice and stir for 20 to 30 seconds until well chilled
  3. Strain over one large cube in a rocks glass
  4. Express an orange peel over the surface, then drop it in
Style of Glass to use
  • Rocks Glass
Garnishes
  • Orange Peel

Why real maple syrup matters (ingredient explainer)

  • Maple syrup carries its own flavor, not just sweetness, so it complements aged tequila better than plain simple syrup
  • Grade A dark (formerly Grade B) is more robust and stands up to the oak in añejo
  • Warming the syrup for a few seconds lowers its viscosity so it integrates without clumping in a cold stir

Stir, do not shake (technique)

  • Spirit-forward drinks with no citrus are stirred to stay silky and clear
  • Shaking would aerate and cloud it and over-dilute the small volume
  • Aim for a light chill and gentle dilution; taste as you stir

Variations and swaps

  • Smoke it: add a quarter-ounce mezcal rinse for a campfire edge (this is the Maple and Smoke direction)
  • Spiced: swap in 2 dashes Angostura for a bolder, drier finish
  • Lower sugar: drop the maple to a quarter-ounce and add a bar spoon of water
  • Batch of four: multiply everything by four, stir with ice, and store cold

Frequently Asked Questions

What is a Maple Barrel cocktail?

A stirred maple tequila cocktail made with aged SWOL Añejo, pure maple syrup and orange bitters, served over ice.

Can I use any maple syrup?

Use 100% pure maple syrup, not pancake syrup. Grade A dark gives the richest flavor.

Why warm the maple syrup?

Warming lowers its thickness so it blends smoothly into cold tequila instead of settling at the bottom.

What tequila is best for a maple cocktail?

An añejo. Its oak and vanilla notes echo the maple; SWOL Añejo is built for this.

Should I stir or shake it?

Stir. There is no citrus or egg, so stirring keeps it clear and silky.

What glass should I use?

A rocks glass with one large cube for slow dilution.

Can I make it less sweet?

Yes, cut the maple to a quarter-ounce and add a touch of water or extra bitters.

Maple Barrel TIPS

Use warm maple syrup so it stirs smoothly into the tequila. Express your orange zest over the glass for an aromatic finish.

MADE WITH

SWOL Anejo Tequila Limited Release (750Ml)

750 ML

$89.99

$109.99

Sale

SWOL Anejo Tequila Limited Release is an extremely limited edition; a special release of just 10,000 bottles. Each hand-numbered bottle has a peel-off iron patch which is designed by Los Angeles-based artist Rise Work.

Combining ancient and modern techniques and a deep love and passion for Authentic Tequila, SWOL Tequila comes from Mexico. When two friends journeyed to Mexico...

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