- 2 ounces of bourbon (I used Buffalo Trace)
- 1/2 tsp of bourbon barrel or rye barrel aged maple syrup from Red Mill Maple Syrup in Millbrook, Ontario. (I used our bourbon barrel aged maple syrup for this one.)
- fresh orange peel
Use a vegetable peeler or knife to carefully cut a 2-3-inch-long piece of orange peel. Run the pulp-side of the peel around the rim of the cocktail glass. Then set the peel aside for later.
Add the bourbon & barrel aged maple syrup to the glass, and stir to combine. Add the ice cube, then briefly stir the drink one more time to mix and chill.
Give the orange peel a twist above the glass to release the essential oils, then tuck it into the drink.
Have fun with it!