# Smoked Maple Simple Syrup > A versatile smoked maple simple syrup that adds warm, woody smoke and pure maple sweetness to cocktails, glazes, and sauces. Cold- or hot-smoked for a pronounced smokiness, it’s perfect for whiskey and bourbon drinks, as well as brushed glazes for grilled meats. Canonical URL: https://www.topshelf.recipes/recipes/smoked-maple-simple-syrup ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe Smoked maple simple syrup is one of those small, dramatic ingredients that turns an ordinary drink or glaze into something you remember. This version layers pure Grade A maple with a touch of brown sugar for rounded caramel notes, bright lemon zest and vanilla for lift, and a controlled applewood smoke that reads warm and woody rather than acrid. The texture is glossy and pourable — not too thick — so it clings beautifully to grilled pork or chicken and dissolves cleanly in stirred cocktails without watering them down. What makes this recipe work is the balance: the water thins the syrup to a versatile viscosity, the brown sugar deepens the flavor without overpowering the maple, and cold-smoking preserves the syrup’s floral maple aromatics while imparting a pronounced smoke finish. It’s for the home bartender who wants a signature twist on an Old Fashioned, the home cook who loves finishing sauces with nuance, and anyone who appreciates a smoky-sweet accent that enhances rather than hides the primary ingredients. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes - Servings: 2 - Difficulty: Easy - Category: Smoking ## Ingredients ### Combine and warm maple base - 2 cups Pure maple syrup (Grade A) - 1 cup Water - 1/4 cup Light brown sugar, packed - 1 pod Vanilla bean, split (or 1 tsp pure vanilla extract) - 1 tsp Lemon zest ### Cold-smoke the syrup - 1/2 cup Applewood chips (for smoking) ### Season and finish - 1/4 tsp Smoked sea salt (or fine sea salt) ## Ingredient Guide ### Applewood chips (for smoking) Wood chips made from apple trees used on grills and smokers to add a mild, sweet, fruity smoke to meats and vegetables; commonly used in American barbecue and grilling traditions. They impart a delicate smoky aroma and flavor rather than intense bitterness, and are often soaked briefly before use to produce more smoke. Find them at BBQ shops, large grocery stores in the grilling section, or online; substitute with other fruitwoods like cherry or peach, or use a small amount of smoked paprika or liquid smoke if you lack a smoker. ### Smoked sea salt (or fine sea salt) Sea salt that has been smoked over wood (often beech, apple, or mesquite) to take on a pronounced smoky aroma and flavor, used as a finishing salt to add smoke without cooking. It provides a complex, savory smokiness rather than heat and is popular in modern Western and Nordic-inspired kitchens. Available at specialty grocery stores, spice shops, and online; if you don't have it, substitute fine sea salt plus a pinch of smoked paprika or a drop of liquid smoke to approximate the flavor. ## Instructions ### 1. Combine and warm maple base In a medium saucepan combine the maple syrup, water, light brown sugar, split vanilla bean (or extract), and lemon zest. Warm over medium-low heat, stirring gently until the brown sugar dissolves and the mixture is just fragrant, about 3–4 minutes; do not boil hard. ### 2. Simmer briefly to meld flavors Reduce heat to low and simmer gently for 2–3 minutes to marry the flavors and reduce any foam; skim any surface foam with a spoon. Remove the pan from heat and let the syrup cool for 2–3 minutes so it’s warm but not scalding. ### 3. Cold-smoke the syrup Transfer the warm syrup to a heatproof glass jar and seal loosely (or cover with a small watch-glass). Using a smoking gun or a small tabletop smoker loaded with applewood chips, cold-smoke the jar for 10–15 minutes until the desired smoke level is reached. If using a grill or smoker, place the jar away from direct heat and smoke gently for the same time. ### 4. Season and finish Once smoked, open the jar and stir in the smoked sea salt to taste; the salt balances sweetness and accentuates smoke. Remove and discard the vanilla bean pod (if used) and strain the syrup through a fine-mesh sieve to remove zest and any solids. ### 5. Cool, bottle, and store Let the syrup cool completely, then transfer to a clean bottle or jar and refrigerate. Keeps 2–3 weeks chilled. Use in cocktails (Old Fashioneds, maple sours), as a glaze for grilled meats, or drizzled over desserts. ## Nutrition Estimated nutrition per serving (about 2 cups): - Calories: 749 kcal - Protein: 0.7 g - Carbohydrates: 147.7 g - Fat: 6.8 g - Saturated Fat: 5.8 g - Trans Fat: 0 g - Fiber: 1.5 g - Sugar: 131.6 g - Added Sugars: 93.9 g - Cholesterol: 0 mg - Sodium: 33 mg - Potassium: 219 mg - Calcium: 30 mg - Iron: 0.5 mg - Vitamin D: 0.1 mcg ## Tips ### Warm, don’t boil Heat gently until the sugar dissolves and the mixture is fragrant; boiling drives off delicate maple aromatics and can darken the flavor too much. ### Use a split vanilla pod Scrape the seeds into the syrup for deep, natural vanilla notes and discard the pod after smoking to avoid bitterness. ### Control smoke intensity Cold-smoke in short bursts and taste between 5–10 minutes — applewood can become cloying if overdone. ### Avoid direct heat when smoking If using a grill or smoker, set the jar off to the side and smoke indirectly so the syrup doesn’t simmer and lose its freshness. ### Strain for clarity Pass the finished syrup through a fine mesh to remove zest, vanilla flecks, or particulate from the smoker for a smooth pour. ## Variations and Substitutions ### Bourbon-Infused Maple Add 2–3 tablespoons of bourbon to the cooled syrup for a deeper cocktail-friendly syrup; omit if using in high-heat glazes to prevent alcohol flare-ups. ### Spiced Applewood Twist Toss in a cinnamon stick and 3 crushed allspice berries during the initial warm step for a cozy, fall-ready syrup that pairs beautifully with pork. ### Vegan-Friendly Swap Use coconut sugar instead of brown sugar for a different caramel note and ensure your maple syrup is pure Grade A (maple is already vegan). ### Hickory Smoke Variation Substitute applewood with hickory for a bolder, meat-forward syrup ideal for beef and barbecue sauces, but smoke for a shorter time as hickory is stronger. ## Notes This syrup balances genuine maple flavor with a clean smoke note—ideal for elevating classic cocktails or finishing grilled dishes. Home cooks will love how a small jar stretches across many drinks and dinners. ### Storage and Make-Ahead Transfer the cooled syrup to a clean, airtight bottle and refrigerate; it will keep 2–3 weeks chilled. For longer storage, freeze in ice-cube trays and defrost cubes as needed — thawed cubes reheat quickly in a small saucepan. If the syrup crystallizes slightly in the fridge, warm gently over low heat and stir to reincorporate. ### Serving Suggestions Use this syrup to sweeten and smoke an Old Fashioned or a maple sour — start with 1/4–1/2 ounce per cocktail and adjust to taste. Brush generously on grilled pork chops or chicken in the last 2–3 minutes of cooking for a glossy, smoky glaze, and drizzle a little over vanilla ice cream or roasted peaches to cut the fruit’s acidity. Pair smoky-maple cocktails with charred citrus garnishes to echo the syrup’s brightness. ## Frequently Asked Questions ### Can I hot-smoke instead of cold-smoking? Yes — you can place the jar in a cooler part of a smoker and smoke gently, but avoid direct flame or high heat which will cook off volatile aromatics; hot-smoked syrup will taste deeper and less floral. ### How strong will the smoke flavor be? Smoke intensity depends on time and wood; 10–15 minutes in a smoking gun gives a noticeable but elegant smoke, while longer times or denser woods like hickory will be much stronger. ### Can I skip the brown sugar or lemon zest? You can omit either, but brown sugar adds roundness and helps the syrup caramelize on meat, while lemon zest brightens the maple; if skipping both, consider reducing the water slightly to maintain body. ### Will the syrup ferment in the fridge? If stored cleanly in an airtight container and refrigerated, fermentation is unlikely within 2–3 weeks; any signs of cloudiness, bubbling, or off-odors mean discard it. ### Can I use other wood chips besides applewood? Yes — applewood is mild and complements maple, hickory gives a bold barbecue note, cherry adds sweet fruitiness, and mesquite is intense and best used sparingly. ## Related Recipes and Guides - [Smoked Lamb Kabobs with Sumac and Pine Nut Gremolata](https://www.topshelf.recipes/recipes/smoked-lamb-kabobs-sumac-pine-nut-gremolata) - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)