Maple Fireside Old Fashioned

The maple old fashioned trades refined sugar for real maple syrup, and this version trades bourbon for SWOL Añejo tequila. Añejo spends months in oak, so it brings the same vanilla and baking-spice warmth you expect from the classic, then adds a soft agave sweetness that maple loves. Two dashes of chocolate bitters pull it toward the fireside end of the flavor spectrum. It is stirred, not shaken, so it stays silky and clear. Built over one large cube, it is a slow, warming sip for cold nights.

INGREDIENTS

2 oz SWOL Añejo Tequila, the oaky, aged base that stands in for bourbon and carries the maple.
0.5 oz pure maple syrup, grade A amber for balance or grade B for a deeper caramel note; warm it slightly so it blends without clumping.
2 dashes chocolate bitters, for the cozy, dessert-adjacent depth that defines the fireside profile.
Orange peel, expressed over the glass for a burst of citrus oil, then dropped in.
1 large ice cube, for slow, even dilution.

HOW TO PREPARE

Add the Añejo, maple syrup, and chocolate bitters to a mixing glass.
Fill with ice and stir 20 to 30 seconds until well chilled and lightly diluted.
Strain into a rocks glass over one large cube.
Express the orange peel over the surface, rub it on the rim, and drop it in.

Style of Glass to use

Rocks Glass

Garnishes

Orange

Why maple syrup instead of simple syrup

Maple syrup is not just sweet, it carries its own vanilla, toffee, and woodsy notes that echo the barrel character in Añejo. Use pure maple, not pancake syrup, which is mostly corn syrup and artificial flavor. Warming the syrup for a few seconds keeps it from seizing in the cold spirit so it integrates smoothly.

Stirring and dilution, the technique that matters

A spirit-forward old fashioned is stirred so it stays clear and velvety, never frothy. Aim for 20 to 30 seconds of stirring, which chills the drink and adds the small amount of water that opens up the maple and softens the tequila. A single large cube in the serving glass melts slowly so the drink does not go watery.

Bourbon vs tequila, and other variations

Swap the chocolate bitters for Angostura for a more classic profile, or add a bar spoon of cold brew for a mocha-maple version. Prefer the traditional build? Use the same maple and bitters over bourbon. Want it smokier? Float a teaspoon of mezcal on top.

Batch it for a gathering

Multiply the recipe by your guest count, combine the Añejo, warm maple, and bitters in a bottle or pitcher, and add roughly 0.75 oz water per drink to mimic stirring. Chill, then pour over large cubes and garnish to order.

Frequently Asked Questions

What is a maple old fashioned?

It is an old fashioned sweetened with pure maple syrup instead of sugar or simple syrup, giving it a warmer, autumnal flavor. This version uses SWOL Añejo tequila as the base.

Can you make an old fashioned with tequila?

Yes. Añejo tequila is aged in oak like bourbon, so it works beautifully in an old fashioned, bringing vanilla and spice with a touch of agave sweetness.

What kind of maple syrup should I use?

Use pure maple syrup, not pancake syrup. Grade A amber is balanced; darker grade B adds deeper caramel notes.

Why warm the maple syrup?

Warming it briefly helps it dissolve into the cold spirit evenly instead of clumping at the bottom of the glass.

Should an old fashioned be shaken or stirred?

Stirred. Shaking adds bubbles and cloudiness; stirring keeps it silky and clear.

What bitters work best here?

Chocolate bitters give the cozy, fireside note. Angostura is a classic substitute.

How strong is it?

With 2 oz of tequila and only light dilution, it is a spirit-forward sipper, similar in strength to a classic old fashioned.