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Maple Cranberry Bourbon

The Maple Cranberry Bourbon is a smooth, seasonal cocktail that combines the warmth of bourbon with the tartness of cranberry and a hint of maple sweetness. Finished with a splash of club soda for a bit of fizz, this cocktail is ideal for cozy fall gatherings, bringing a rich, festive vibe to any occasion.

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Maple Cranberry Bourbon

Maple Cranberry Bourbon

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Bourbon, bourbon cocktails, club soda, Club Soda Cocktails, cranberries, Cranberry Juice, maple, maple cranberry syrup, Rosemary sprig
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Fill a cocktail shaker with ice and add the bourbon, cranberry juice, and maple syrup.
  • Shake vigorously until well-chilled.
  • Strain the mixture into a rocks glass filled with fresh ice.
  • Top with a splash of club soda for a refreshing finish.
  • Garnish with maple cranberries and a sprig of rosemary to enhance the festive presentation.

Notes

Pro Tips

  • To make maple cranberries, simply coat fresh cranberries in a small amount of maple syrup, then roll in sugar for a frosted appearance and extra sweetness.
  • For a more intense rosemary aroma, gently slap the rosemary sprig between your hands before using it as a garnish.
  • Adjust the amount of maple syrup to suit your sweetness preference; a little extra makes the drink more dessert-like.
See also  Kiwi Collins
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Maple Cranberry Bourbon cocktail is richly layered, with the bold character of bourbon softened by sweet maple and tangy cranberry flavors. The rosemary garnish brings an aromatic, woodsy touch that complements the maple notes, while the club soda adds a refreshing sparkle. It’s a perfect blend of cozy and crisp, ideal for sipping by the fireplace.

Maple Cranberry Bourbon
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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