You have no idea how excited I am about this drink. My friends and family know me by now as a crazy cocktail dabbler. I can’t help it. I just love mixing flavors and following trends of my own changing taste in food and drink. When I pick a flavor, I pretty much stick to it for a while and it will appear EVERYWHERE!
Grapefruit:
I made a cocktail, cookies, and soap.
Honey:
replacing every sugar product I can with it.
Ginger:
I made many different cocktails (some with grapefruit), cookies, and also just ate it candied.
Five spice:
It went in chicken, soup, and cookies.
The next one is definitely bourbon. I have had this trend in the past, but I am definitely using bourbon whenever I can at this point.
I love it so.
This cocktail is very special to me because I really love it. If you asked my husband if I am happy with the food and drink I create, he would say no way! I can’t help but want to improve upon things and make them better. This drink, however, I just really love as it is. The maple syrup really holds down the bourbon, making it nice and smooth. I love the sweet finish of apple brandy and our homegrown apple slice on top.
Introducing my Holiday 2012 cocktail:
Maple Bourbon Twist
(thanks to Brianne and Kristin for helping me name it)
1 oz. Bourbon (I prefer Knob Creek or a small batch bourbon)
3/4 oz. maple syrup
3/4 oz. lemon juice, fresh squeezed
2 small splashes of apple brandy
Combine all ingredients in a shaker and shake for 1 minute. Serve in a martini glass with an apple slice. This can easily be made into large batches. Add a little club soda if it’s too strong for you!
C H E E R S !
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I’ll be making this ASAP! :)
from a bartender’s perspective (over ten years experience in fine dining and high volume establishments), instead of using maple syrup in its raw form, try using a maple “simple” syrup, by adding boiling hot water and dissolving the syrup in the water. This will allow a more simple preparation approach, while still preserving the flavor of one of the high light ingredients. You may lose a tiny bit of flavor during this process, however, careful monitoring and tasting can keep this in check…just a thought from a fellow foodie.
hmmm. I’ll have to try that! I’m concerned about losing that bit of maple syrup flavor. I usually use simple syrup only but wanted to change it up in this drink and be able to pour straight with maple syrup. Did you try it the way you mentioned?
I just bought a small-batch, local Maple Bourbon from St. Louis Spirits and I came across your blog while looking for recipes to use it in. I’m excited to try your Maple Bourbon twist, after sipping a little first to get to know it, of course. I love your blog!
awesome! Yes, let me know how you like it!!