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Maple Syrup Cocktail

Maple Syrup Cocktail


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A fun, creamy cocktail sweetened with maple syrup and garnished with waffles and homemade bacon bits! It's breakfast in a glass!MORE+LESS-

1/4

cup crumbled bacon bits

2

mini Bisquick™ frozen waffles

Hide Images

  • 1

    Begin by gathering your ingredients.

  • 2

    Cook a few pieces of bacon, let them cool, then crumble into small pieces.

  • 3

    Using the waffle recipe on the back of the Bisquick™ box, make mini waffles to garnish and dip into the cocktail.

  • 4

    Add the Irish Cream, milk, rum and maple syrup in a cocktail shaker with ice.

  • 5

    Shake vigorously for a few seconds until ingredients are combined.

  • 6

    Strain the cocktail into a martini glass. Sprinkle a few bacon bits on the top. Add two waffles onto a skewer and place in the cocktail to garnish.

  • 7

    Dip the mini waffles into the drink for an added treat.

No nutrition information available for this recipe

More About This Recipe

  • Waffles and maple syrup with a cocktail?Yep. And it’s even more interesting when homemade bacon bits are added in. But have no fear! This Maple Syrup Cocktail is sweet, unique and all-around fun. With ingredients such as Bailey’s Irish Cream, golden rum and maple syrup, you have a delicious, creamy cocktail unlike anything you’ve ever tried.To add a sweet touch, I made mini waffles with Bisquick™ to accompany the cocktail. I just love my little waffle/pancake pan I found at Williams-Sonoma. It makes perfect little waffles to add as a garnish.Enjoy this unique cocktail

The New Old Fashioned Cocktail

Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey lovers, certainly, but it also might convince naysayers to become whiskey cocktail drinkers after all.

Like mulled wine, the Old Fashioned is perfect during the holidays, on chilly evenings, and basically any time you find yourself sitting around a fire. It’s a bold, dynamic drink that’s a little citrusy and a little sweet.

I came up with one delicious twist on the classic recipe, which also happens to be a shortcut. If you’ve been following this blog for a while, I bet you can guess what it is.

That’s right, I used maple syrup instead of simple syrup. Historically, Old Fashioned cocktails are made with a sugar cube or simple syrup. I’m here to tell you that they taste better with maple syrup, which complements bourbon’s caramel notes and stirs in like a dream.

Back when the Old Fashioned gained popularity, maple syrup was not readily accessible. Lucky for us, it is now. This recipe yields the best Old Fashioned you’ll ever make at home. I hope you’ll give it a try!


Signal Fire

Head bartender Matty Clark at Dutch Kills Bar in Long Island City uses three words to describe the Signal Fire cocktail: &ldquoBitter, sweet, and smoky.&rdquo When he was creating the rum and scotch drink for last fall&rsquos menu, he reached for the maple syrup to bring out flavors of molasses in the rum. Plus, maple and scotch just work together.

The drink is reminiscent of sitting next to a warm fireplace, Clark says&mdashor getting marooned and hoping smoke signals will save you. &ldquoI thought about being stranded on a desert island with a bottle of rum and setting up a fire to try and get rescued,&rdquo he says of its name. Cheers to a safe journey home.

Ingredients:

Directions:

Mix the ingredients together (besides the cherry), pour into a glass, and add ice. After giving it a quick stir, garnish with a cherry.


The Pioneer

(Created by Katie Wokas, Bartender, The Pioneer, San Diego, California)

“Between the deep-toasted, slightly sweet and spicy flavor profile of the [bourbon], the complexity of Cognac, and the added nuttiness from the walnut bitters, it’s a no-brainer why maple syrup blends perfectly into this mix of ingredients. These are all flavors you’ll find in a lot of fall cocktails, but not necessarily all together, which is what makes this drink so distinct from others. Its layered flavor profile also pairs nicely with hearty meals and sweater weather,” Katie Wokas says of her restaurant’s eponymous cocktail.

Ingredients:

  • 1 oz bourbon (Wokas prefers Maker’s Mark)
  • 1 oz Cognac
  • .5 oz maple syrup (Wokas recommends cutting the maple syrup with water at a 2-to-1 ratio to thin it out for easier mixing)
  • 2 dashes Angostura bitters
  • 1 dash black walnut bitters
  • Applewood chips for smoking gun (optional)

Method: Add all ingredients to a pint glass or a glass beaker. Fill the glass almost to the brim with ice and stir for 30-35 seconds to combine. Place a large ice cube in a tumbler and fill the tumbler with applewood smoke using the smoking gun. Strain cocktail into the smoke-filled tumbler.


We've partnered with the atomic lounge in alabama to make some fab concoctions you'll flip for.

Into The Great Wide Open

- 1 oz Cocchi Americano Bianco

Nightcap

Proof Mai-Tai

- 1 ½ oz Plantation Pineapple Rum

Smoke & Mirrors

- ¾ oz Domaine de Canton Ginger Liqueur

Lady In Red

Spice Girl

Secrets of the Beehive

- 1 ¼ oz Cathead Honeysuckle Vodka

- ¾ oz Barenjager Honey Liqueur

Border Dispute

- 1 oz Casamigos Reposado Tequila

- ½ oz Giffard Banane du Bresil

Brunch Punch

- 1 ¼ oz Cathead Pecan Vodka

- ¾ oz Fruitlab Hibiscus Liqueur

South by Southwest

- ¾ oz Ancho Reyes Chili Liqueur

Paris Fling

- ½ oz Peche de Vigne peach liqueur

The Woodsman

- ¾ oz Domaine de Canton ginger liqueur

Italian Frat Party

Chai Cup

-1 oz Unsweetened Chai Tea

Proof Pumpkin Punch

-1 cup Aperitivo Cocchi Americano

Players Club

- ¾ oz Fireball Cinnamon Whiskey

That's No Lady

- ¾ oz Godiva Chocolate Liqueur

Lodge Life

-½ oz DeKuyper White Creme
De Cacao

It's A Dry Heat

- 1 ½ oz Lunazul Reposado Tequila

- ¾ oz Ancho Verde Chile Poblano Liqueur

Blood & Sand & Proof

- 1 oz Dewar’s White Label Scotch

- ¾ oz Heering Cherry Liqueur

¡Viva La Revolución!

- ¾ oz Ancho Reyes Chile Liqueur

- ½ oz Giffard Banane du Bresil

Bloke Abroad

- 1 oz Aperitivo Cocchi Americano

- ½ oz St Germain Elderflower Liqueur

Candy Store

- 1 ½ oz Deep Eddy Grapefruit Vodka

- ½ oz Giffard Creme de Mure Blackberry Liqueur

All Business, No Play

- ¾ oz Rothman & Winter Apricot Liqueur

Paloma Roja

Honeysuckle Rose

- 1 ¼ oz Cathead Honeysuckle Vodka

- ½ oz St Germain Elderflower Liqueur

Winter Punch

- ½ cup Domaine de Canton Ginger Liqueur

- ½ cup St. Germain Elderflower Liqueur

- 1 cup Unsweetened Chai Tea


Maple Recipes

https://www.mapleliciousnb.com/wp-content/uploads/2021/03/FMC-2020-Moonshine-Creek-1-scaled.jpg 1707 2560 Adam Hodnett http://maple.cp312.zenu.tech/wp-content/uploads/2021/02/Maplelicious-Logo-300x214.png Adam Hodnett 2021-05-01 18:07:00 2021-05-01 20:20:21 Waterville Grog

Maple Glazed Pork Belly

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Crispy Maple-Dill Chicken Wrap

Maple Arctic Char

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Reviews

I made this with William Wolf's pecan bourbon, TJ's organic maple syrup, Angostura bitters, two generous tangerine peels, a spoonful of water, all stirred for a good minute and poured over ice. The citrus scent pre-sip is delightful.

This was delicious. I was afraid it would be too sweet but I loved it. Used Bulleit Rye, Trader Joe Organic Bourbon Barrel Aged Syrup, 3 drops of butters. I also shook it in a cocktail shaker with the orange peel. Delish.

A favorite for entertaining. So simple to crank out a bunch and a crowd pleaser.

I have done a riff on this one, skip the bitters, reduce maple to 1/2 oz and add 1/2oz fresh squeezed lemon juice, add a twist of lemon peel. Nice acid sweet battle in each sip.

This is a great seasonal version of the old-fashioned and incredibly easy to make, but I also found this a tad on the sweet side. I followed TAFEB1949's suggestion after trying the recipe as written and upped the rye to 3 oz. I was a bit heavy handed with my dash of Angostura bitters and that seemed to help mellow the sweetness and bring out the rye flavor. I used Bulleit rye FYI.

Been making a variation of this for some time, substitute a tsp of Campari for the bitters and 3 oz. rye. Does wonders to warm you up when the wind blows off the lake.

Living in maple syrup country and having a small supply of our own home-made maple syrup every year, we never bother with simple syrup in cocktails. A little light grade A maple syrup, full strength or diluted, works in most everything from whiskey sours to gin gimlets. Grade B, or dark syrup has a stronger maple flavor and might be saved for winter warming drinks like this old fashioned, which will hit the spot tonight!

Didn't have maple syrup or an orange so tried the recipe as written with sorghum syrup and clementines. Dang - that is a tasty drink!

Nice coacktail after a long day. Agree that its a bit to the sweeter side for my taste, but with a stronger rye or bourbon, such as, cask strength, it is very goid.

Have had this memorable cocktail at a restaurant in Andersonville (Chicago neighborhood). Try with Rye and chocolate bitters - expecting some snow tonite - it is on the agenda!

There is a Canadian maple whisky from Quebec called Sortilege.Pour over ice with a twist. I don't like whisky but have to have my husband hide it otherwise I would drink it all the time!

GREAT combination! Made even better by warming the cocktail - which releases more beguiling aromas & flavors and is a better delivery of a winter cocktail anyway. Served all evening @ a New Year's cocktail party and everyone went bananas over this wonderful delight!!

I prefer my cocktails stronger and less sweet so I used 3 oz. of bourbon instead of 2. I also shook the mixture in a cocktail mixer with ice and then strained it into an old-fashioned glass with a few ice cubes. I don't have one of those trays that makes the large ice cubes. I bet this would also be great shaken with ice and strained into a martini glass. I have some cardamon bitters and I'm going to try that next time. I think the cardamon and maple might compliment one another well. We'll see.

made this exactly as written but with Wild Turkey Rye-perfect. A great Thanksgiving offering I think

Nice coctail for a rainy evening with the fire roaring. Made exactly as directed with the Rye. It gets better as the big ice chills it down. So simple. easy to make for guests and still be classy.

I love this recipe- its so simple and delicious! The maple syrup takes the place of simple syrup so there is no boiling water and sugar and waiting for it to cool before you can make your drink. I like to use smaller craft produced spirits and bitters. In this cocktail I use Redemption Rye- it has great floral and citrus notes with a wonderful mint finish and Fee Brothers "Old Fashioned" aromatic bitters. This cocktail is perfect for those crisp fall weekend tailgating parties- I batch make a bunch and throw a dozen or so ice spheres in the yeti tundra roadie cooler and everyone is happy!

I usually make mine with Scotch. They are great. Love the orange twist.

One of these before dinner brings back memories of the tradition of the cocktail hour. Just as old fashioned a ritual as this drink. . . but nice to indulge once in a while. Didn't have an orange on hand for its peel, so I altered recipe by adding a couple of drops of orange extract. I used Jack Daniel's Tennessee Sour Mash Whiskey.

I've made this before I saw this recipe, and it's definitely a great combination. I use Bulleit rye whiskey, whose spicy notes work really well with the maple syrup. Instead of Angostura bitters, I will sometimes use Brooklyn Hemispherical Mission Fig Bitters, which makes for a nice combination.


Why You Should Have Maple Syrup in Your Cocktails Right Now

A maple syrup cocktail seems like something you’d be served at either a New England farmhouse by a crunchy Vermont lesbian or a tourist trap bar in Montreal. But I’m here to tell you that maple syrup plus booze equals a clear-cut revelation. It’s my firm belief that every serious drinker needs a bottle of quality maple syrup in their arsenal. Who am I to say so? Fair question.

I was born and raised in New Hampshire, where maple syrup courses through the veins of the community and is deeply entrenched in the culture. Earlier this year, my company, Bushwick Kitchen, launched a full line of maple syrups. And in February, my cookbook, Maple Syrup, was published with 20 recipes spanning a full day of eating, cocktail hour included. So I can confidently say I know a couple of things about maple syrup.

When it comes to maple cocktails, there are a wide variety of options. Sortilège is the Canadian gold standard in maple liqueur, and I love the Maple Bourbon and Maple Rye from Vermont’s Saxtons River Distillery. Every maple producer everywhere seems to have a batch of syrup aging in a bourbon barrel, which is always delicious. But for my money, a pour of pure, untouched maple syrup is the ticket. Try a small drizzle in, say, an Old Fashioned at first to find your balance. But I encourage you to open your mind to a new world of maple possibilities every time you’re about to measure simple syrup or crush a sugar cube.

In my cookbook, I delve into recipes for a Maple Alexander, Maple-Sage Daiquiri and, my favorite, a Maple Sazerac. But here we’re going to get a little more elemental with my recipe for a Maple Beet Shrub. The beautiful thing about shrubs is that there are only two rules: something sweet and something acidic. From there, your imagination can run wild. Typically some variety of sugar does the heavy lifting, but here I turn to maple syrup for a perfect hit of character and complexity. And although the beets maybe seem like an odd or unnecessary addition, they actually keep the sweetness in check with a welcome earthiness.

Once your shrub is ready (the longer you let it sit, the better), it’s a fantastic mixer in a variety of cocktails, including these three favorites: the Shrub Julep, the Shrubarita and the G.C.S.

But at its core, a shrub is a beautiful thing all on its own. The sticky-hot days of summer are right around the corner, and I think this Maple Beet Shrub in a tall glass of ice with a sizzling splash of seltzer water and a big squeeze of lemon is one of life’s most heavenly refreshments.


Whiskey & Maple Cocktails: 6 to Try

Campfire Sling. | Photo courtesy of Water Grill. Maple Leaf. | Photo by Natalie Seeboth. Maine Hot Fire. | Photo by Greta Rybus. Rosemary Maple Bourbon Sour. | Photo by W&P Design. Rye Maple Fizz. | Photo courtesy of Eveleigh. Lindsey's Lament. | Photo by Cory Ryan.

White sugar, raw demerara and honey are the usual suspects among sweeteners, but when it comes to whiskey cocktails, maple syrup may be the ultimate match. Whether you reach for rye or bourbon, the spirits&rsquo trademark flavors of vanilla, oak and baking spice blend beautifully with the supple sweetness of maple syrup, and as autumn and winter settle in, now&rsquos the time to make the most of this pairing.

Campfire Sling
Rye whiskey, maple syrup and chocolate bitters form a wintry trifecta in this warming cocktail.

Lindsey&rsquos Lament
A potent mix of bourbon, Becherovka and maple syrup from Midnight Cowboy in Austin.

Maine Hot Fire
Whiskey, maple, cider and spice come together in this winter warmer from Vena&rsquos Fizz House in Portland, Maine.

Maple Leaf
Bourbon and cold-brew coffee meet falernum and a mix of other fall ingredients for the ultimate fall cocktail.

Rye Maple Fizz
A tall sip of fall, this cocktail combines rye whiskey, lemon, maple, egg white, bitters and soda.

Rosemary Maple Bourbon Sour
Fresh rosemary, maple and bourbon form a trifecta of deliciousness in this bright, herbaceous sour.

Did you enjoy these recipes? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.


Maple Old Fashioned

In a historical sense, the Old Fashioned is the Platonic form of a cocktail. Its ingredients comprise spirit, bitters, sugar and water, a cocktail in the truest sense of the word. Originally made with any number of spirits, often brandy, over the decades the idea of an Old Fashioned became codified into including whiskey, generally bourbon. And while the Bourbon Old Fashioned does reign as king even today, there are alternatives. And one such exemplar is the Rum Old Fashioned.

There’s a lot to be said about making your Old Fashioned with an aged rum. Like bourbon it sees time in a barrel, which smooths out its harsher edges, adds notes of vanilla and caramel, and increases its depth and complexity, all of which leads to a beautiful marriage with bitters, some sweetener and orange zest. Also, possibly even more so than with whiskey, using an aged rum means versatility. Want something odd and funky? Try playing with Jamaican rums, many of which possess a funk that is referred to as hogo. Looking for something a little more similar to whiskey? Then opt for a gold rum from Barbados, where rums are often aged in whiskey barrels. Want an Old Fashioned that will knock your socks off? Try it with a navy-strength rum (though you’ll really want to limit yourself to only one if you go this route).

In this version of the drink from Allen Katz, co-founder of New York Distilling Company, it’s more than just the base spirit that gets substituted. The Maple Old Fashioned, as the name would suggest, swaps the more commonly used simple syrup (or sugar cube) for Canada’s greatest export: maple syrup.

When using maple syrup rather than simple, a little goes a long way. The sweetness of maple syrup can vary, so it’s best to to start with less and add more. You can always make a drink sweeter, but unless you want to keep adding more rum, it’s hard to make it less sweet.

While a simple recipe, the versatility of rum in this drink creates some fun opportunity to experiment. Mix a flight of smaller Maple Old Fashioneds—each with a different rum and even different bitters—and decide which is your favorite. Does a darker rum elicit a more satisfying drink? Is a lighter rum better for afternoon quaffing?

And after you tried the Maple Old Fashioned, why not try your hand at one of the many other variations on the classic drink, like a brandy-based Wisconsin Old Fashioned, or one made with brown butter-washed bourbon?


More Cinnamon Toast Crunch Recipes

If you've been reading here for a while, you know I'm big on baking and cocktail-ing with cereal (seriously, I have A LOT of cereal recipes) and Cinnamon Toast Crunch is one of my favorites to experiment with in the kitchen.

Here are some of my favorite recipes using Cinnamon Toast Crunch:

When it comes to favorite cereals, it's a constant battle between CTC and Lucky Charms for me. And both are so fun to bake (and cocktail) with! Fruity Pebbles is a close third.

I highly recommend serving these Cinnamon Toast Crunch cocktails at a weekend brunch party.

But they're also fun as an after-dinner drink when you're craving something a little sweet and want to wind down with a bit of bourbon.

No matter when you enjoy them, these cereal cocktails will calm a craving you may not have even realized you had!


Watch the video: Maple Syrup (July 2022).


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