Maple Muse

Ah here we are again, the time of year where I prepare for my annual Christmas party and remember that I not only have this blog, but pay for the domain too. However well my intentions, I always seem to forget to post my new recipes here…perhaps that should be a goal for 2024? My own regretful thoughts aside, I’m thrilled to share this new original cocktail for those of you who still follow my cocktail journey here.

I had known for some time that I wanted to make a maple syrup sweetened cocktail, but was unsure of just how to utilize it without overpowering the balance with sweetness. While searching for a good whiskey cocktail for my party, I thought up this simple, but balanced cocktail which can highlight your choice of syrup or bourbon to your discretion.
For my selection I have chosen my go to favorite of Wild Turkey as it’s both delicious and reasonably priced. I had originally made this with a double oaked Woodford Reserve, but found the stronger flavors of that particular bourbon to overpower the subtleties of the syrup. I think using a more standard (and readily available) 40% ABV spirit keeps all the flavors in check. The cocktail is essentially a riff on the classic whiskey sour, but with a bit more nuance.

Aroma and Tasting Notes:
A whiff of bourbon and a light amber color greet you for the first sip. The front palette is a crisp but mild sweetness. This is quickly followed by a rich mixing of the whiskey and bitters. Then the longer you let those mingled flavors sit the more of the maple flavors linger. It’s not overly sweet or sour, and each of the flavors balance to create a symphony of subtleties. This cocktail more than makes up for my long absence of blogging and is certainly to be a hit at your holiday parties this year. As simple as it is complex the right bourbon and the right locally sourced syrup can easily elevate this cocktail to new heights!

Alcohol Taste Rating: 6/10
Overall Rating: 9/10

Maple Muse
1 1/2 oz Bourbon
1/2 oz Lemon Juice
1/2 oz Maple Syrup
Dash of Bittercube Trinity Bitters

Pour all into an iced mixing glass. Shake and strain into a chilled coupe (or small cocktail) glass.

“My muse is a fickle bitch, with a very short attention span!”
-T. Ryder Smith as Sander Cohen

Caribbean Christmas (Revisited)

WAAAAY back in 2016 I created and posted this cocktail, but never gave it the full write up that it deserved so for day 4 of “Cocktailmas” we’re revisiting it.

The Caribbean Christmas has becoming a yearly favorite, and staple cocktail in my annual Christmas party. It’s a classic style recipe similar to the Old Fashioned, but with a bit less involved with muddling ingredients. The rum you chose for this drink will be the star of the show so don’t go for you basic bottom shelf bottle here. From the first pour through today’s revisit my choice is the Plantation 12 Year Aged Rum. It’s reasonably priced and a nice cut above what you’d get out of a standard silver variant from another brand. You would also find this cocktail works well with Appleton Estate and Mount Gay rums interchangeably.

As for the cocktail itself, it’s simple amber color is nothing to turn anyone’s attention, but the cinnamon stick garnish certainly would. On the nose you’re greeted with a simple clean cinnamon aroma. The flavor is a fairly simple one, two punch of rum followed by a complexly warm cinnamon thanks to the mingling of the syrup and bitters. I’ve exclusively made this drink with the BG Reynold’s Cinnamon Syrup and the Bittercube Trinity Bitters, but one could easily swap out the name brand syrup for a homemade batch. The bitters on the other hand would be harder to replicate. They don’t add huge flavor to the cocktail on the front end, but the aftertaste is really where they shine. In theory they could easily be switched out for a dash of orange and a dash of Angostura bitters, but I haven’t tested that one yet myself. With over a dozen bitters already in my cupboard, I don’t need to seek out the classic angostura any time soon. That said for a simple spirit forward cocktail this is VERY easy to drink. Although if you’re not a big fan of cinnamon you might find the flavor a bit overpowering. Regardless though, it’s one of my all time favorite original creations and remains so to this day. If you’re a rum fan, but don’t want to hit the dark stuff all the time. This is the perfect way to bring the sweetness of a rum from the Lesser Antilles, and liven it up for the holidays!

Alcohol Taste Rating: 6.5/10
Overall Rating: 9/10

“Why is the rum gone?”

Caribbean Christmas
1 1/2 oz Plantation Rum
1/2 oz Cinnamon Syrup
2-3 Dashes Trinity Bitters
Cinnamon Stick

Over ice in a rocks glass/tumbler, pour over liquid ingredients. Stir for 5 seconds. Garnish with a cinnamon stick.

Caribbean Christmas

Thought I should get at least one post in this month specifically something Christmasy. You may have already had your parties, but if you’re looking for something to serve to your family on Sunday night after (or even before) dinner you might want to have a look at this one.

I’ve been thinking about this design for quite a while, and I think keeping it simple was the way to go. If you don’t have the specific cinnamon syrup for this, it can be easily substituted with some simple syrup and a few shakes on ground cinnamon and a dash of nutmeg.

With a bitter rum taste and a lingering cinnamon finish, this will certianly raise your spirits this season!

Caribbean Christmas

1 1/2 oz Top Shelf Gold Rum
1/2 oz BG Reynolds Cinnamon Syrup
2-3 Dashes Bittercube Trinity Bitters (or your favorite aromatic)

Straight build in a short glass over ice. Stir Well. Enjoy (Garnish with a cinnamon stick?).

“Ho, Ho, Hola”