The Maple-Pear Old Fashioned takes the classic Old Fashioned template and pushes it into fall territory. Maple syrup replaces simple syrup, pear juice adds a crisp fruitiness, and orange bitters tie everything together. It’s the kind of drink that makes sense from October through December, when you want something warm and spiced but don’t want to reach for a Hot Toddy.

The maple difference

Maple syrup is thicker and more intensely flavored than simple syrup, so a quarter ounce goes a long way. Use grade A dark or very dark maple syrup for the most pronounced flavor. The lighter grades are more subtle, which can get lost behind the bourbon alternative and bitters. The maple adds caramel and woodsy notes that amplify what the non-alcoholic whiskey is already doing.

The pear element

Pear juice brings a delicate sweetness that’s less assertive than apple juice but more interesting than water. Fresh-pressed pear juice is ideal if you can find it. Bottled works fine as long as it’s 100% juice. The pear softens the drink and gives it a silky quality that straight bourbon-and-maple can’t achieve on its own.

Building the drink

Stir everything together in a mixing glass with ice, then strain over a single large cube in a rocks glass. The big cube keeps the drink cold without diluting the maple and pear flavors too quickly. Garnish with the orange peel and pear slice. The orange oils add citrus aroma and the pear slice makes it clear this isn’t a standard Old Fashioned. This sits well alongside a Cinnamon Pomegranate Smash for a two-drink fall spread.