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Cocktails to do at home with Maple Syrup

Here are our suggestions for cocktails to prepare in the comfort of your own home.

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
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Germain HôtelsApril 10th, 2020
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