Well believe it or not Maple Syrup Cocktails are becoming a huge trend among select bars in New York, Boston, and Chicago. Although Canadians are known for drizzling syrup on the snow and eating it, mixing it in cocktails has yet to catch on.
For mixologists in these major cities maple syrup is the new thing to mix with due to its depth and rich flavor. I don’t have much of a sweet tooth but I can imagine pure maple syrup would go really well with certain spirits. I’m thinking scotch would be good.
I’ve included some Maple Syrup Cocktail Recipes that have been provided by upscale bars in New York. Some of these drinks
are a bit over the top and definitely are not for the faint of heart but all sound equally delish.
New York’s Raines Law Room – Maple Leaf Sour
- 2 thing ginger slices
- 3/4 oz fresh lemon juice
- 1.5 teaspoon Grade A Dark Amber Canadian Maple Syrup
- 2 oz whiskey (suggest Oak Cross Scotch)
- 1 egg white
Muddle ginger slices in mixing tin, add remaining 4 ingredients. Dry shake vigorously to whip egg white, then add ice and shake again. Strain into chilled cocktail glass, garnish with Angustura bitters swirl in the foam.
New York’s Madam Geneva – Madam’s Maple Malt
- 1 1/2 oz Bols Genever
- 1/2 oz fresh lemon juice
- 1/4 oz Canadian Maple Syrup
- Dash Angostura bitters
- 1/4 oz egg whites
Shake all ingredients with ice in a cocktail shaker. Strain and serve up in a martini glass, garnished with a Maraschino cherry and lemon twist.
I’m a little skeptical about having egg whites in my cocktails but I’m sure if these elite bars are doing it then it must be fine. Let’s remind ourselves that Caesar dressing was made in front of you with a fresh egg at most restaurants.