Cocktails to do at home with Maple Syrup

From Adaina Smyth, Bar Les Cousins at Escad Hotel Quartier DIX30

Blackberry Maple Lemonade

• 3 Blackberries (or berries of choice)
• 2 branch - thyme
• 2 oz lemon Juice
• 1.5 oz Maple Syrup
• Sparkling water

• In a shaker tin, press your berries and thyme
• Add lemon juice, maple syrup and ice
• Close shaker and shake ice for 5 seconds
• Strain into a Collins glass over fresh ice
• Garnish: Lemon wheel, blackberry and thyme

*Add 1-1.5oz of Vodka/Gin/Bourbon for a kick*

Spring Is Here!

• 1 oz Amermelade
• 6 needles - rosemary
• 1 oz Grapefruit Juice *lemon can be used too*
• .75 oz Maple Syrup
• Sparkling Wine

• In a shaker tin, add 6 needles of rosemary and press
• Add the rest of the ingredients *not Sparkling wine* to shaker full with ice
• Close the shaker and shake for 7 seconds
• Strain into a flute or coupette
• Top with sparkling wine

Garnish: Sprig of rosemary

Maple & Tonic

• 2 oz Gin
• 1/4oz Maple Syrup
• 1642 Tonic

• Fill a large wine glass with ice
• Add ingredients in order seen
• Add 4 - ½ orange wheels
• Using a cinnamon stick, gently stir the cocktail

Amaretto Sour 

• 2 oz Avril Amaretto
• 1.25 oz Fresh Lemon Juice
• .5oz Ginger Maple liqueur
• 1 egg white

• Add all ingredients to the shaker
• Dry shake (shake with no ice) hard for 15 seconds
• Fill the small shaker tin with ice and close tin
• Shake hard for 10 seconds
• Strain into a whisky glass over fresh ice

Garnish: 2 dashes of Angostura bitters or lemon Wheel
Glassware: Short whisky glass

Maple Old Fashioned

• 2 oz whisky (Bourbon for sweeter taste, rye for a slightly spicier finish)
• 2 dash Angostura
• 1 orange zest
• ⅓ oz Maple Syrup (or infused maple syrup)

• In a mixing vessel, roll the orange zest (orange side facing into the glass) between your fingers to release the oils
• Add the other ingredients into the vessel and fill with ice
• Stir the mixture for 10-15 seconds (stir longer for a less strong drink)
• Serve into a whisky glass over fresh ice

Garnish: Orange Zest

Ginger Maple Syrup

(Used in Old Fashions, Whisky/Amaretto Sours, Lemonades)

• 500 g Ginger (peeled and cut into small ¼” pieces)
• 750 ml Maple Syrup
• Blender
• Big Pot with Lid
• Stove Top
• Fine Chinois
• Ladle

• Peel all the ginger and cut into small 1/4” pieces
• Place cubed ginger into blender
• Top with hot water just until it covers all the ginger
• Firmly place the blender’s lid and pulse blend until all the ginger has been broken up into a puree
• Empty puree into a large pot with maple syrup
• Heat pot on medium until it starts to boil
• Place lid on a slant so it does not over boil and debris won’t fall in
• Simmer for 1.5 - 2 hrs, stirring occasionally
• Strain infusion through a fine chinois, using a ladle to press all the juices through. It’s important to remove as much liquid as possible
• The consistency of the syrup is to be slightly thicker than simple syrup (1:1), but not as thick as a gomme syrup (2:1)
• Store in fridge