Queztal

Tiki. Rum. Punch. Maple Syrup. These all go together, right? Right. We know the whole maple syrup thing sounds weird, and we weren't sure about it ourselves at first, but once we tried it we were hooked. Almost any cocktail is going to have some sort of sweet component to it. This is usually simple syrup, occasionally with a flavor included, but almost always made with basic white sugar. Don't get us wrong, we are big fans and users of simple syrup, but why not mix it up a little bit? 

To avoid any confusion, we are talking about real, pure maple syrup. If you use something in a plastic or woman-shaped bottle you're drink won't be right, as that is corn syrup, which is completely different. Real maple syrup will have a slightly thinner texture and a more subtle flavor than it's processed counterpart.

Enough about syrup, let's talk rum punch! While perfectly drinkable all summer long, this recipe will keep your tiki dreams alive well into the fall. The recipe below is for one drink, but is easily translated into a party punch that will serve many

Equipment

Cocktail shaker

Ingredients

1.5 oz Pyrat Rum
.5 oz fresh lime juice
.5 oz orange juice
.5 oz pineapple juice
1 oz maple syrup
2 dashes bitters

Method

Combine all ingredients in a shaker with ice. Shake until well mixed and strain into a glass with fresh ice.

Maple Leaf

Although we love our neighbors to the north, we have always presumed ourselves to be better makers of whiskey down here in Tennessee and Kentucky. Traditionally, Canada has produced sweet, mellow, easy-drinking whiskey (which they spell whisky-weird, eh?) that often comes in a purple velvet bag and lacks very many distinctive characteristics.  

Historically, Canadian whisky was made primarily from corn, with a small amount of rye added to impart a more traditional whisky flavor. This whisky was then blended over and over in order to be consistently light in both color and flavor. The fine folks at Forty Creek have made great strides to change our minds about whisky-from-the-north, and it seems to be working. They distill rye, barley, and corn separately to highlight the characteristics that each grain brings to the party, and then blend them all for aging in oak barrels. This process add fruitiness, spiciness, and a distinct nutty quality unique to their product. While their whisky is great straight, it is perfect in this take on the traditional whisky sour.

equipment:

cocktail shaker
cocktail strainer
fine mesh strainer
coupe or cocktail glass

ingredients:

1.5 oz Forty Creek Canadian Whisky
.75 oz lemon juice
.5 oz maple syrup
2 bar spoons orange marmalade
1 egg white

method:

Add all ingredients to your cocktail shaker and shake, without ice. Keep shaking. Don't stop. Okay, now you can add ice. Then cover the shaker and shake it again - hard. Double strain (using both your cocktail strainer and mesh strainer) to remove the bits of marmalade into your glass.

Tree's Knees

If you're a lover of classic cocktails, you should be familiar with the Bee's Knees cocktail. 

Created in Paris in the early 1930s, this cocktail is the definition of simplicity. Just three ingredients (four if you count the ice), it's what a balanced cocktail should be. But sometimes, it's fun to play around with a classic.

Such frivolity took place when we had our Juniper June event. There were literally dozens of boozy options for folks to try and one of the cocktails was this one. 

Made with Bourbon Barreled Big Gin from Seattle, it already had a little more complexity than the honey-lemon-gin counterpart. But the real secret was the swap of pure maple syrup in place of honey! The earthly flavor of the maple was an ideal balance to the woody gin.

 

EQUIPMENT:

cocktail shaker
strainer
rocks glass

INGREDIENTS:

2 oz Bourbon Barreled Big Gin
.75 oz fresh-squeezed lemon juice
.75 oz pure maple syrup


METHOD:

Add all three ingredients to a cocktail shaker. Fill with ice and strain into a rocks glass with fresh ice.