In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Maple Whiskey Cocktail

Fall is almost here. I saw a little yellow leaf fall on the grass the other day, but that wasn’t the big indicator of the changing season. The big tipoff is the air. It’s feeling a little crisp, a little cleaner. Even when it’s hot enough to run the air conditioning – once the windows are finally open again – you can just sense it.

And because fall makes me giddy as a schoolgirl, I’m thrilled.

Added bonus: In fall, we have expanded cocktail ingredients. On hot days, we can still have summery cocktails, but on cool days when the sky is blue and the leaves are technicolor – we can have something a little heartier.

This cocktail will be perfect for a post-leaf peeping journey in about six weeks.  It’s sweet*, tart and warming.

Perfect for a chilly August night. (Perfect for a late August night when you feel autumn’s chill slowly approaching.)

*Also, we’re spoiled because my aunt and uncle gave us some of the best maple syrup I’ve ever had this year. They tapped the trees, boiled the sap and made the heart and soul of this cocktail. Thank you!

Maple Whiskey Cocktail

Serves 2.

Ingredients:

3 oz. (good) whiskey

1 oz. maple syrup (we used “grade A amber rich taste”)

1 oz. lemon juice

½ cup ice+more for serving

2 teaspoons lemon zest

Instructions:

Place the whiskey, maple syrup, lemon juice and ice in a cocktail shaker.

Shake until chilled, and divide between two cocktail glasses.

Add more ice if desired. Divide lemon zest between the glasses, and stir well.

(Photos by Launie Kettler)

One thought on “Maple Whiskey Cocktail”

  1. Dale Marie LaBohn says:

    This sounds so good that I am definitely going to try it. Won’t wait for Fall, though.

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