What’s a maple leaf cocktail? Bourbon. Maple. Lemon. Cinnamon. Come on! What else would you expect from a drink concocted by a food writer whose favorite dessert is a boozy apple crisp imbued with as much spirit as sweetness? Not that we’re complaining, mind you.–Lucy Baker

Maple Leaf Cocktail FAQs

How much is 1/2 ounce?

We could sit back and make you do the math, but instead, we thought we’d be kind and help you keep in mind the following conversions. After all, we understand. It’s difficult enough to keep this type of thing straight when you’re sober, let alone after you’ve already gotten into the bourbon and are a little tipsy…

  • 2 ounces = 1/4 cup
  • 1 ounce = 2 tablespoons
  • 1/2 ounce = 1 tablespoon
Three glasses of Maple Leaf Cocktails on a glass tray with cinnamon sticks

Maple Leaf Cocktail

4.84 / 6 votes
Bourbon. Maple. Lemon. Cinnamon. Seriously, mix 'em together and get ready to swoon. A beautiful ode to the fall.
David Leite
CourseDrinks
CuisineAmerican
Servings1 servings
Calories181 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

  • 2 ounces bourbon
  • 1/2 ounce pure maple syrup
  • 1/2 ounce lemon juice
  • 1 cinnamon stick

Instructions 

  • To make the maple leaf cocktail, combine the bourbon, maple syrup, and lemon juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with the cinnamon stick.
  • Mix, shake, repeat as often as the party requires.
The Boozy Baker: 75 Recipes for Spirited Sweets

Adapted From

The Boozy Baker

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Nutrition

Serving: 1 cocktailCalories: 181 kcalCarbohydrates: 13 gProtein: 1 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 2 mgFiber: 2 gSugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Lucy Baker. Photo © 2010 Steve Legato. All rights reserved.

Recipe Testers’ Reviews

Despite the lack of a respiratory affliction, this maple leaf cocktail, or “toddy for the body,” was just what the doctor ordered! This recipe is, of course, easier than easy once you remember that 1 tablespoon equals 1/2 ounce. I think the maple syrup might color the end result a bit, depending on the quality that you have on hand.

I ended up pouring my test run over crushed ice (you can take the girl out of the South, but you can’t get a Mint Julep out of her mind), and it was even better than it was shaken and poured neat into a cocktail glass. This will find its way into the list of “would you like a drink” offerings around our house, as it’s sweet, spicy, and peppy—just plain grand.

For someone who doesn’t drink much alcohol (that would be me), this maple leaf cocktail was surprisingly delicious. The recipe appeals to me as it contains maple syrup, which I love. The cocktail is nicely balanced with a hint of sweetness but definitely is not overpowering. I used lovely cassia bark, as I ran out of cinnamon quills. Although I served it on crushed ice, it is a warming drink on a cold day. I would definitely make it again.

Weirdly enough, this maple leaf cocktail almost reminds me of iced tea: sweet, sour, and slightly spicy iced tea with a little alcoholic kick. It was an enjoyable cocktail to accompany pungent soft cheese and crackers. I also tried this with crushed ice and unstrained. I prefer it over the crushed ice, actually. This would be a great party cocktail and should be fairly easy to make in larger quantities.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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4.84 from 6 votes (2 ratings without comment)

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9 Comments

  1. 5 stars
    This was delicious and well-balanced. I simply doubled amounts to mix more at once for serving (& also to fit ridiculously oversized cocktail glasses.) Delicious drink, very tasty in winter as well as fall.

    1. Is there such a thing as a cocktail class that’s too large, Sarah?! That’s a sorta existential debate, we suspect! At any rate, so glad to hear you like this as much as we do!

      1. Renee, you make an excellent point on the cocktail glass size question. Upon further reflection, I think they may be just right. Looking forward to trying more from your site to fill those glasses up!

        1. Laughs. Kindred souls, lovely lady. Kindred souls. I would’ve initially questioned the size, too. And then probably shrugged and refilled my glass.

  2. Interesting, although I sorta expected one might use Canadian whiskey for a drink with this name… I feel compelled to try it your way once.