One bad experience with a certain type of booze can put you off forever. One time a friend and I split a bottle of maple-infused whisky. Big mistake. The flavour was sickly and the hangover definitely more devastating than it might have been if it were just straight whisky. (Don’t even ask about my experience with Slivovitz. It makes me heave a little just thinking of it.)
Anyway, with spring in full swing, and maple season so short, it’s fun to come up with as many ways to consume maple syrup as possible. The sap is on the rise, and so should you be.
So flipping through my old Jean Faitout cocktail book the other day, imagine my surprise landing on a recipe entitled “Le Canuck”, featuring a mix of whisky, lemon, bitters and maple syrup.
The recipe calls for 1 oz. of rye whisky, ½ oz. lemon juice, ½ oz. maple syrup and 2 dashes of Angostura bitters.
To fill up a glass, you’ll want to double those measurements. But I’ve found that the lemon juice is a little powerful in those proportions. Better to increase it to ¾ of an oz. rather than a full ounce (in proportion to 2 oz. of whisky).
This is surprisingly tasty, and very much in keeping with the flavour of spring.