By this point in December, you’re no doubt tired of pumpkin-flavored everything. Since late August, you have been inundated with pumpkin coffee, pumpkin air fresheners, pumpkin Pop Tarts and even pumpkin flavored Pringles. The time is right to transition from the fall flavor of pumpkin to the winter flavor of maple syrup. The best way to do this is by enjoying this delicious flavor where it most belongs: in cocktails. Here are some of our faves:
From the Nolen in San Diego by Robert Yumul
2 oz bourbon
3/8 oz maple syrup
1/8 oz allspice dram
Directions: At The Nolen, Jemima’s Meds is batched and aged in American oak barrels for 30 plus days. You don’t have to go that far. Add all ingredients to a rocks glass and stir, then add ice.
From the Hake Kitchen & Bar in La Jolla, California by Joan Villanueva
1 1/2 oz Rye Whiskey
1/2 oz Ancho Reyes
1/2 oz Maple Soy Syrup
1/2 oz Lemon Juice
Lemon peel garnish
Directions: Add all ingredients to shaker. Add ice and shake. Double strain over fresh ice, and garnish with lemon peel.
From Ethan Smith, co-owner of Hecho en Dumbo in New York City
1 1/2 oz Pendelton Canadian Whiskey
1/2 oz Peloton de la Muetre Mezcal Joven
2 dashes Angostura Bitters
2 dashers Bittermans Apple Bitters
Garnish w/ Luxardo Maraschino cherry & flamed orange peel
Directions: Dry muddle one orange twist, add ingredients into a shaker and stir. Pour over fresh ice and garnish.
by Chef Nate Cayer of I|O Godfrey Chicago
2 oz House-Infused Vanilla Vodka
3/4 oz Blis Maple Syrup
1 oz Cognac
2 oz Fresh Squeezed Tangerine Juice
Dash of House-Made Cinnamon Bitters
Maple Air foam (5 grams maple syrup, 1 cup water, 2 grams Soy Lecithin, 1 gram Versa Whip)
Directions: For the Maple Air Foam, combine maple syrup and water into blender, slowly add Soy Lecithin and Versa Whip until it doubles in volume. Transfer to ISI with two charges.
For cocktail, simply shake with ice and strain, then top with the Maple Air Foam.
By Bartender Drew Hart of BRINE in Newbury, Massachusetts
1 1/2 oz. El Dorado 12 year Rum
3/4 oz. Ron Matuselum Rum
3/4 oz. Lemon juice
3/4 oz. Maple syrup
1 Egg White
Directions: Add all ingredients to a cocktail shaker and shake with ice. Strain into a coup glass and garnish with walnut bitters and Malden sea salt.
By Michael Rostafin of Ça Va Brasserie at InterContinental New York, Times Square
1 1/4 oz. bourbon
1 1/4 oz. Noilly prat sweet vermouth
1/2 oz. Maple syrup
Directions: Add all ingredients to a rocks glass, add ice and stir. Garnish with a bacon strip.
By Beverage Manager Scott Koehl at Ada Street in Chicago
2 oz. Laird’s Apple Brandy
1 oz. Grapefruit juice
1/2 oz. Lemon juice
1/2 oz. Blis Maple Syrup
Directions: Add ingredients into a cocktail shaker and shake, then strain into a rocks glass and garnish with a mint bouquet.