Maple syrup is a natural for pancakes and baking, and it has shown its prowess in savory dishes. But the springtime ingredient is equally at home in cocktails, too.
Bentley Gilman, head distiller of Tattersall Distilling in River Falls, Wis., created these four cocktails using its Birkie WI-SKI, which was created “in the spirit of” the American Birkebeiner, aging rye whiskey in used maple syrup barrels. While the cocktails — including one NA — were highlighted at the distillery’s Maplefest in February, they are top of mind now as we start thinking about syrup season — and spring.
Follow these recipes to the letter or use them as a road map to create your own. They all call for Tattersall’s Birkie WI-SKI, but feel free to use the rye whiskey (preferably aged in maple barrels) of your choice.
Maple Old Fashioned
Makes 1.
- 2 oz. (4 tbsp.) Birkie WI-SKI
- ¾ oz. (1 ½ tbsp.) maple syrup
- 4 dash Aromatic bitters
- Orange peel
Directions
Stir whiskey and syrup with ice until well chilled. Strain into rocks glass with fresh ice or one large ice cube. Add a dash or five of bitters and garnish with the rip of orange peel.
Maple Whiskey Sour
Makes 1.
Note: The egg white or aquafaba is optional, but really worth it. Aquafaba is the liquid from a can of unsalted chickpeas.
