Friday Cocktail Club #14 Maple Old Fashioned

We’re all about bringing you those warming delicious cocktails at this time of year, and Alex Clark, founder of Fort Hamilton Distillery in New York, has provided us with a new creation to do just that.

Fort Hamilton Bourbon Barrel-Aged Maple Syrup is a Bourbon-infused, pure organic maple syrup dripping with the decadent notes of salted caramel, cocoa, vanilla, and just a kiss of smoke. 

The maple syrup comes from the orchards of a sugarbush farm nestled in upstate New York’s Catskill Mountains. It is aged for 100 days in the distillery’s heavily charred, white oak Bourbon barrels. 

“By law, Bourbon and whiskey must be aged in a brand-new barrel. However, a freshly emptied Bourbon barrel still has a lot of flavors left to give, so we are always looking for ways to re-use them sustainably,” said Clark. “We love working with local artisans to come up with new products that introduce people to the rich, fine flavors of American spirits.” 

Fort Hamilton’s Bourbon Barrel-Aged Maple Syrup is USDA organic certified and available for purchase at the distillery’s tasting room in Industry City, Brooklyn, or online at A bottle 12.7oz. (375mL) retails for $24.99.

As always, enjoy responsibly and tag us in your finished cocktail on social media!




2 oz Fort Hamilton Rye or Bourbon

1/4 oz Fort Hamilton Barrel-aged Maple Syrup

2 dash Fee Brothers NY Black Walnut Bitter


Build the cocktail in a rocks glass over ice, add an orange twist to garnish and enjoy!

Now for an extra treat to enjoy with your holiday movie night and cocktail!

Fort Hamilton Bourbon Maple Popcorn


6 tablespoons Fort Hamilton Bourbon Barrel Aged Maple Syrup
6 tablespoons unsalted butter
2 cups whole pecans
Pinch of salt
1/2 cup popcorn kernels, popped (about 8 cups popped)


In a saucepan, melt butter over medium heat, stirring until foaming has stopped and the milk solids have turned a golden brown, about 3 minutes.

Add Fort Hamilton Bourbon Barrel Aged Maple Syrup and stir to combine.

Add whole pecans and cook until caramel forms, stirring constantly (about 5 minutes). Add a pinch of salt.

Place popped popcorn in a large bowl and drizzle caramel and pecan mixture all over, tossing, until popcorn is evenly coated. Chill the bowl in the refrigerator to set the caramel for 5 minutes.

Break up clumps and serve.

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