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This Spiced Maple Bourbon Fizz is the perfect cozy cocktail. Homemade spiced maple syrup, mixed with warming bourbon, lemon, and orange, then topped off with bubbly champagne for that special November touch. Perfect for the cold nights ahead and upcoming Thanksgiving. Make a large batch to serve to family and friends over the holidays, this is so easy to create.
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Once November rolls around, I want nothing more than all things cozy, even my cocktails. To me, November drinks should have warm, spicy flavors. I love notes of bourbon and cinnamon, and then just a touch of sweetness.
Kind of like a warm November hug. So cheesy, I know, but it’s the time of year when my cheesiest self comes out.
I can’t help it, you know I love the holidays.
The simple details
This one is different, because for once, I’m focusing more on spices and much less on the fruit. I’m a fruity cocktail kind of person, but I’m switching things up. The key to this drink lies within the spiced maple syrup. It’s a mix of sweet maple and warming spices…cinnamon, cardamom, and ginger. All simmered together and then finished off with a fresh zest of orange.
When shaken up with bourbon, a squeeze of lemon, and topped off with festive bubbly champagne, it’s sweet, spicy, and so delicious.
I gave you recipes for both a single drink and the punch version. So if you’re serving guests this Thanksgiving, this is the perfect warming cocktail to serve up!
The syrup is the heart of the cocktail, and were a lot of the flavor comes from. The flavors go so well. And as I said, it’s the perfect warming drink for cold nights. I highly suggest making a batch of the spiced syrup this weekend. Then when friends and family randomly show up at your door you can whip up delicious cocktails. Which happens for me quite often.
Nothing is more welcoming than a cozy cocktail. Well, maybe a roaring fire, but that can sometimes be hard to come by. That said, if you can mix up this fun and festive fizz, and stoke up a fire, that’s definitely ideal.
And that’s pretty much it. It’s a classic, but with a seasonal twist, and bubbly champagne makes it even better. This one is perfect for both Thanksgiving and Christmas. Enjoy guys!!
Looking for other easy Thanksgiving cocktails?? Here are my favorites:
Lastly, if you make this Spiced Maple Bourbon Fizz, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spiced Maple Bourbon Fizz
Ingredients
Spiced Maple Syrup
- 1/2 cup maple syrup
- 2 cinnamon sticks
- 1 tablespoon cardamon pods
- 1 star anise
- 1 inch fresh ginger, sliced
- zest of 1 orange
Maple Fizz
- 1 1/2 ounces (3 tablespoons) bourbon
- 1 ounce (2 tablespoons) lemon juice
- 1-2 dashes orange bitters
- 1 ounce (2 tablespoons) spiced maple syrup
- champagne, for topping
Instructions
- 1. To make the spiced maple syrup. In a medium pot, bring 1/2 cup water, the maple, cinnamon, cardamom, star anise, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.2. In a cocktail shaker, combine 1-2 tablespoons maple syrup, the bourbon, lemon juice, and orange bitters. Add ice and shake. Strain into a glass. Top off with champagne. Garnish with an orange slice and star anise, if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Spiced Maple Bourbon Fizz Punch
Ingredients
- 1/2 cup maple syrup
- 2 cinnamon sticks
- 1 tablespoon cardamon pods
- 1 star anise
- 1 inch fresh ginger, sliced
- zest of 1 orange
- 1 1/2 cups bourbon
- 4 ounces (1/2 cup) lemon juice
- 3-4 dashes orange bitters
- 3-4 ounces (1/4 – 1/2 cup) spiced maple syrup
- 1 bottle (750ml) champagne, chilled
Instructions
- 1. To make the spiced maple syrup. In a medium pot, bring 1/2 cup water, the maple syrup, cinnamon, cardamom, star anise, and ginger to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Stir in the orange zest. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.2. In a punch bowl, combine the spiced maple syrup, the bourbon, lemon juice, and orange bitters. Stir to combine, chill until ready to serve. Before serving, add ice, then pour the champagne over.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can you substitute the Champagne with Prosecco?
Hi James,
Totally, that will work nicely for you! I hope you love this recipe. Cheers!
Made this a mocktail by subbing the bourbon with apple cider and a little vanilla extract along with subbing the champagne with Trader Joes Ginger Brew. I made this for multiple parties and it was a hit!
Hey Jessy,
Perfect! I’m so glad to hear this recipe turned out well for you, thanks for making it!
Have a great week!
Made this and served it with Thanksgiving dinner. It was a huge hit as a perfect seasonal flavor with a kick!
Hey Lucy,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
This is the best holiday cocktail recipe conceived by humanity. No joke. Make it. You won’t regret it.
Hey Matt,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you!
Hi, love this adapted to an Old Fashioned – question though, should you remove the cardamom husks to get more of the cardamom seed flavor or just use the whole pods ? Thanks
Hi Chris,
Sure, you could do that if you like, I just used the pods, totally up to you! I hope you love this recipe! Cheers!
I’ve made this cocktail several times and used the seeds without the pods.
Would this work with lemon zest instead of orange?
Hi Shana,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you have any other questions! xT
Question
I want to make this for the holidays. I will do the punch version. My question is in regards to the amount of water. The single recipe calls for 1/2 cup. The punch version calls for 1/2 cup as well. Is this correct?
This is delicious! My husband loves bourbon, and I am not a huge fan. We both loved the cocktail! We are going to make it for Christmas and mix by person to change the amount of strong or sweetness. Love!!
Hi Kathy! Thank you so so much! Love to hear that you enjoyed this recipe 🙂 xT
Can’t wait to try this! Love the idea of making the syrup ahead of time to have on hand. Would you store in an airtight container in the fridge?
Yes I would store in a jar or container in the fridge! xT
Hi! I’ve been making this for two years and we LOVE it. I just had a quick question though because scrolling through I see your simmering pot has orange peel, not zest. Do you think it could be used interchangeably? I’ve always done the zest but I make a big batch at Thanksgiving to get us through the holidays and it’s a lot to zest four oranges lol! Help!
Hey Allyson,
Thanks for making this recipe:) Sure, you could totally use the orange peel rather than the zest! I hope this helps! Cheers! xT
I just made this as a practice batch before this weekend‘s Friendsthanksgiving and it was delicious. Thanks for the recipe!! who would’ve thought cardamom pods are so tough to find? I think they definitely made the difference in the spiced syrup.
Hey Jeanette,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
I made this last Thanksgiving because I am not a pumpkin spice martini girl. So delicious and festive. Thanks you! I will definitely add it to my menu this Thanksgiving.
Love to hear that this recipe was enjoyed, Anna! Thanks for making it! Cheers! xT
This was a huge hit at Thanksgiving last year! Guests don’t expect a cocktail right when they walk in and they loved it. You can make the spiced syrup a few days ahead to save time and the drinks come together really quickly once you have that made.
Love to hear this Molly! Thanks so much for sharing and giving the recipe a try:) xT
Hi there, Silly question from someone who does not usually make cocktails at home. Should we add ice and champagne directly into the punch bowl before serving, or into individual glasses? Thank you!
Hi Nina! I would add ice after serving so the drink doesn’t get too watered down! xT
Hello. I’m a new subscriber. I saw your clip on Katie Couric’s “Wake up Call.” I’ve been scrolling through your drink recipes and came across the Spiced Maple Bourbon Fizz. Reading some of the comments has me slightly confused. I have zero experience with champagne, but someone mentioned prosecco. Is that the intended ingredient? Can you recommend a champagne or prosecco that would work in this drink? Thank you.
Hi Kathleen,
Thanks so much for following along. Champagne and Prosecco will both were well here, I really like Veuve! Please let me know if you have any other questions! xT