The sun has cast off its shroud of mist, the air is warm and the sugaring-off season is right around the corner!
Come spring, the maple woods start waking up. The touch of May stirs up magic – goading a surge of rich, sweet maple sap - ready to be tapped from the trees and boiled down to a rich, sugary syrup.
So, why not celebrate the arrival of spring with a classy cocktail that infuses the deep and woody sugariness of maple?
Maple syrup blended with peach, rosemary and lemon juice makes for an intriguing mélange that’s worth sipping with friends while sitting on the porch and soaking up the sun. With ice, the hidden flavors exude a pleasing herbaceous whiff which is sure to excite your taste buds.
Take a glass or cup and blend together rosemary maple syrup, stewed peach, rye whiskey, salt and lemon juice. Now take a tumbler filled with ice and decant the mixture into it. Keep pressing on the peach pulp to bring out the flesh. Use rosemary sprigs and peach slices to garnish. Use a splash of club soda or water to make the drink lighter.
The concept of blending whiskey with food is thought to be outré by many.
The eggnog’s sojourn commences in the winter season, as it makes its way to the stores.