I tap a few trees and have added maple syrup to a Brown ale and a Porter several times. The yeast ferments it completely and leaves very little flavor. Amadeo will have a better chance of getting maple flavor because he's using a lot. To the OP, that 1 oz. bottle will not add hardly anything in either alcohol or flavor. Sorry to say, but at that low volume, it's just a gimmick by the kit-maker.
Adding maple syrup at bottling does help a little, but still not much. And definitely use a priming sugar calculator to determine how much to use.
To be honest, my best attempt at getting maple flavor in my brown was last year. I added 16oz. syrup plus about 1/2oz. good quality maple extract, and some toasted maple wood chips, 1 stick of vanilla, and 1 cinnamon stick, all after 4-5 days of fermentation. The wood chips, vanilla, and cinnamon had been soaking in rum for about a week.