Introducing the 1927 Maple Old Fashioned.
The Old Fashioned is the oldest recipe in the book — whisky, sugar, bitters, ice. We swapped the sugar for pure Canadian maple syrup and built it on our 1927 Centennial Bourbon-Style Whisky, and the whole drink turned distinctly Canadian.
Maple does more than sweeten. It brings a round, woody caramel note that meets the vanilla and toasted oak in 1927 head-on — richer than simple syrup, and no undissolved sugar sitting at the bottom of the glass.
Stirred, never shaken. One big cube. An orange peel expressed over the top.
Three ingredients, five generations of Island farming, and about ninety seconds of your time.
Ingredients
- 2 oz 1927 Centennial Bourbon-Style Whisky
- ¼ oz pure Canadian maple syrup (Amber or Dark for the deepest flavour)
- 2 dashes Angostura bitters
- 1 dash orange bitters (optional)
- 1 large ice cube
- Orange peel, to garnish
- Brandied cherry, optional
Instructions
- Add the maple syrup, bitters and 1927 whisky to a mixing glass.
- Fill with ice and stir for 20–30 seconds, until the outside of the glass frosts over.
- Strain into a rocks glass over one large, fresh ice cube.
- Express the orange peel over the surface, run it around the rim and drop it in. Add a brandied cherry if you like.
Tips from the distillery
- Use real maple syrup. Grade A Amber or Dark. Pancake syrup is corn syrup and will flatten the drink.
- Sweetness is personal. Start at ¼ oz and pull it back to ⅛ oz if you like it drier — 1927 carries plenty of its own character.
- Batch it for a crowd. Combine 8 oz whisky, 1 oz maple syrup, 16 dashes of bitters and 1½ oz cold water in a bottle and chill. Pour about 3 oz over ice per serving — makes roughly six drinks.
- Warm it up. A wide strip of orange peel and a cinnamon stick in the glass turns this into a fall and holiday pour.
Prefer coffee to maple? Try our Coffee Whisky Old Fashioned, or browse the full Best Coast cocktail collection.