Experimenting with different sweeteners has given the bartending world miracles like agave nectar, infused simple syrups, and sugar cane syrups. Another prominent sweetie behind a lot of bars these days is rich, toasty maple syrup. With many different grades ranging from Extra Light to the very dark Grade B, maple syrup goes beyond just sweetening a drink, adding wide array of flavor characteristics that deepen and complicate the way a cocktail tastes. To get you started, try my hard cider cocktail made with maple syrup, bourbon, and Applejack.
- 1½ Ounce bourbon
- 1½ Ounce Applejack
- ½ Ounce Aperol
- ½ Ounce maple syrup
- 2 dashes cranberry bitters
- 6 -8 ounces dry hard cider
- Green apple slice for garnish
In a shaker, combine bourbon, Applejack, Aperol, maple syrup, and bitters. Shake vigorously until chilled, and strain into a Collins glass over ice. Top with dry hard cider, and garnish with green apple slice.