Three From the Barrel, One From the Branch 1.000

M. Carrie Allan

Spirits Apr 30, 2014

With its barrel-aged maple syrup, whiskey bitters and rye, this variation on an old-fashioned offers something of a triple whiskey threat.

Where to Buy: We found Fee Brothers Whiskey Barrel-Aged Bitters at Ace Beverage in the District; it is also available online, as is Langdon Wood Barrel-Aged Maple Syrup. Ice cube trays to make large, ice cubes can be found at Sur La Table and other cooking stores. Catoctin Creek's higher-proof Roundstone Rye will be in stores in May.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1/4 ounce Langdon Wood Barrel-Aged Maple Syrup (see headnote)
  • 2 dashes Fee Brothers Whiskey Barrel-Aged Bitters (see headnote)
  • 2 ounces Catoctin Creek Roundstone Rye Whisky or other rye whiskey
  • 1 large ice cube
  • 1 orange, for garnish


Pour the maple syrup into a rocks glass. Add the bitters and the Roundstone Rye; swirl to combine. (if you swirl the drink gently, you’ll have a nice remnant of the syrup coating the bottom of the glass, much like the sugar traces in an old-fashioned).

Add the ice. Zest a strip of orange over the glass so that any expressed citrus oils will fall in. Twist the strip of zest above the drink, then drop it in.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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