I’ve been mixing cocktails for years, and there’s just something about the Maple Leaf that calls to me as soon as the air smells like autumn. As soon as the leaves start crunching underfoot and the sweaters come out, I find myself reaching for the bourbon and the good maple syrup. This drink has become my little ritual for marking the change of season; if you haven’t made a Maple Leaf before, let me try to win you over.
The story behind the Maple Leaf is a little fuzzy, but from what I’ve gathered, it popped up sometime in the mid-20th century – probably somewhere with an abundance of maple trees and people who couldn’t resist combining classic North American flavors. Its nod to Canada with the name makes sense, but you’ll find it these days on plenty of cozy bar menus from Vermont to Vancouver.
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Maple syrup and bourbon just make sense together, and the lemon rounds everything out so nicely. The maple brings a silken, earthy sweetness that takes the bite out of the whiskey but doesn’t drown it, and the lemon juice sharpens things up so the drink never gets heavy. Honestly, after a long afternoon raking the backyard or just wandering in the chilly air, the first sip of a Maple Leaf is bliss.
What You’ll Need
- 2 oz. bourbon (use something you’d enjoy sipping straight)
- 1 oz. pure maple syrup (just say no to imitation syrup)
- 1 oz. fresh lemon juice (bottled juice will make the drink taste flat)
- Ice
- Lemon peel or twist for garnish
I’m a sucker for serving this in a solid rocks glass – it’s just the right fit. But if I’ve got a full house and run out of rocks glasses, a short highball glass does the trick. It’s not fussy.
To Make the Maple Leaf:
- Fill your shaker with plenty of ice (don’t skimp).
- Pour in the bourbon, maple syrup, and fresh lemon juice.
- Shake like you mean it for about 15 seconds – you’re aiming for cold and a little dilution.
- Strain into a rocks glass filled with fresh ice.
- Take your lemon peel, run it around the rim of the glass to release the oils, then drop it in as a garnish.
If you’re in the mood for a zero-proof twist, chilled strong black tea in place of bourbon makes a surprisingly good substitute; the tannins add some depth so you don’t miss the alcohol as much. Apple cider works, too, if you want something more on the sweet side.
Food-wise, the Maple Leaf pairs beautifully with fall snacks. Trust me on this: try it with a good cheese board – sharp cheddar and gouda are my favorites. The sweet-savory contrast really works. One Thanksgiving, I served these with smoked turkey and everyone wanted seconds (my brother-in-law even cornered me for the recipe – twice).
A couple of personal tips: always, always use fresh lemon juice. I know squeezing a lemon is an extra step, but it’s worth it every time. As for bourbon, play around – Maker’s Mark adds warmth, Woodford Reserve adds a bit more spice, and you can really notice the differences in a simple cocktail like this.
Don’t be afraid to riff on the classic. Sometimes, I’ll throw in a dash of cinnamon or a couple drops of orange bitters for a richer, spicier twist. In the summer, if I’ve got blackberries on hand, I’ll muddle a few in the shaker before shaking – strain it out and you’ve got a berry-bright version for the hotter months.
The Maple Leaf may not get as much love as the Old Fashioned or the Manhattan, but it has all the makings of a staple: not too fussy, cozy and complex, and endlessly adaptable to your mood or what’s in season. Next time you’re craving something comforting but a little out of the ordinary, give it a try. It might just become your fall favorite too.
