Bourbon or rye old fashioned sweetened with Vermont maple syrup in place of simple syrup; finished with an orange peel and a maple-soaked bing cherry.

Local distilleries (Mad River, Smugglers' Notch, Whistlepig in Shoreham) and bartenders folded maple into the canonical American cocktail through the 2000s; the Vermont Maple Old Fashioned is now the default cocktail on Burlington bar menus that lean into local product. The Whiskey Room and Juniper at Hotel Vermont both run versions.

Where to eat Vermont maple old fashioned in Burlington

3 editor picks for Vermont maple old fashioned in Burlington, ranked by editorial score. All Burlington signature dishes · Vermont maple old fashioned across every city.

Make it at home

Serves 15 minEasy

Ingredients

  • 60ml bourbon (a 100-proof bottled-in-bond bourbon stands up to the maple) or rye whiskey
  • 1 teaspoon pure Vermont maple syrup (Grade A Amber Rich or Dark Robust)
  • 2 dashes Angostura aromatic bitters
  • 1 dash orange bitters
  • 1 large ice cube (5cm square)
  • 1 strip orange peel (no pith)
  • 1 maple-soaked bing cherry, to garnish

Method

  1. Combine maple syrup, both bitters and a small splash of bourbon in a chilled mixing glass or rocks glass; stir to dissolve.
  2. Add the remaining bourbon and a few small ice cubes; stir 20 seconds to chill and dilute slightly.
  3. Strain into a chilled rocks glass over the large ice cube.
  4. Express the orange peel skin-down over the glass to release the oils, rub around the rim, and drop in.
  5. Garnish with the maple-soaked cherry.

Editor tip. Substitute Whistlepig 10-year rye for the canonical Vermont version; skip the orange bitters if you only stock Angostura, the maple carries the drink.