4 Maple Drinks You Need to make This Week
WEEKLY COCKTAIL ROUNDUP: Maple Cocktail Recipes!
What do you want to see on the next roundup of recipes? 😬 just drop a suggestion below and I’ll make it happen.
Catch you on next week’s cocktail round-up.
Cheers y’all.
ingredients:
750 ml Four Roses Small Batch
4 oz | 120 ml Grade A Maple Syrup
1 oz | 30 ml Walnut Bitters
3 oz | 90 ml Water
Bourbon-Soaked Pecan (garnish)
Orange Twist (garnish)
insTRUCTIONS:
Combine all ingredients in a 1L bottle and shake or stir to incorporate. Store in the freezer overnight before serving. To serve, pour 3-4 oz to a rocks glass over a large ice cube and garnish with a cinnamon stick and orange twist. Cheers and enjoy!
ingredients:
2 oz | 60 ml WhistlePig Old World Rye, Aged 12 Years
¼ oz | 7.5 ml WP Smoked Maple Syrup
½ oz | 15 ml Coffee Liqueur (I used Mr. Black)
3 Dashes Black Walnut Bitters
1 Pinch Himalayan Sea Salt
Flamed Orange Twist (Garnish)
Coffee Beans (Garnish)
insTRUCTIONS:
Combine all ingredients into a mixing glass with ice. Stir and strain over a large cube. Express a flamed orange twist and garnish with 3 coffee beans.
ingredients:
2 oz | 60 ml V.S.O.P Cognac
½ oz | 15 ml Organic Maple Syrup
2 Dashes Angostura Bitters
2 Dashes Cocoa Bitters
instructions:
Stir all ingredients in a mixing glass. Pour/strain over a large cube in a rocks glass. Garnish with orange.
ingredients:
1 oz | 30 ml Bourbon
½ oz | 15 ml Maple Syrup
¾ oz | 22.5 ml Lemon Juice
Top with 3oz Miller High Life
inSTRUCTIONs:
Serve in a highball glass over ice. Garnish with lemon wheel and grated cinnamon.
What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner