Makes 3 quarts, or 32 3-oz cocktails.
Combine the three spirits in a sous vide bag and set aside.
Char the sugar maple in a wood-fired oven or with a crème brulée torch.
Once the wood has stopped smoking, place it in the bag with the spirits, then place that bag in another sous vide bag, and set in a sous vide machine set at 150oF for three hours. Remove the wood after the infusion.
For each cocktail, combine 3 oz of the mix with ice and stir. Strain into a coupe glass. Garnish with an orange peel.