• 60 ml bourbon whiskey (preferably 45–50% ABV)

• 10 ml pure maple syrup

• 2 ml Angostura aromatic bitters

• 1 ml orange bitters

• 100 g ice cubes

• 1 large ice cube (approximately 50 g, for serving)

• 1 strip fresh orange peel (for garnish)

• 1 cinnamon stick (optional, for smoking)

01

In a mixing glass, combine the bourbon whiskey, pure maple syrup, Angostura aromatic bitters and orange bitters. Stir briefly to incorporate the maple syrup into the whiskey.

02

Add approximately 100 g of ice cubes to the mixing glass and stir gently for 20–30 seconds until the mixture is thoroughly chilled and slightly diluted, creating a smooth and balanced texture.

03

Place one large ice cube into a chilled rocks glass. Strain the cocktail over the ice, allowing the rich amber liquid to settle around the cube.

04

Take a fresh strip of orange peel and gently twist it over the surface of the cocktail to release its aromatic oils. Rub the peel around the rim of the glass before placing it into the drink.

05

For an optional smoky finish, carefully ignite the tip of a cinnamon stick, extinguish the flame and allow it to smoulder briefly. Capture a little of the aromatic smoke beneath an inverted heatproof glass, then turn the glass upright and pour the prepared cocktail into it with its serving ice.

06

Serve immediately, allowing the aromas of orange, maple, oak and subtle smoke to complement the bourbon’s bold character. Sip slowly to appreciate the evolving flavours as the ice gradually melts.