A sweet companion to life at the cabin, maple syrup finds its way into many meals. Drizzled over pancakes, waffles or French toast on Sunday morning, or as a sweetener to baking or barbeque sauce, are but a few ways.
Consider folding this autumn ingredient – culled from the sap of sugar maple, red maple or black maple trees each spring – into cocktails for a new spin on after-dinner drinks. Sip these on the porch while bundled up in a plaid blanket and your favorite sweater on a crisp, cool night this fall. Vermont, New York, Maine and Wisconsin may be four states responsible for much of the country’s supply, but boutique maple syrup companies are popping up all over.
Developed by Baron Tequila, founded last fall, the ingredients in these two recipes are easy to locate, even in one-stoplight towns. A crowd-pleaser for its silky aftertaste, the tequila is also kosher and gluten free.
Consider folding this autumn ingredient – culled from the sap of sugar maple, red maple or black maple trees each spring – into cocktails for a new spin on after-dinner drinks. Sip these on the porch while bundled up in a plaid blanket and your favorite sweater on a crisp, cool night this fall. Vermont, New York, Maine and Wisconsin may be four states responsible for much of the country’s supply, but boutique maple syrup companies are popping up all over.
Developed by Baron Tequila, founded last fall, the ingredients in these two recipes are easy to locate, even in one-stoplight towns. A crowd-pleaser for its silky aftertaste, the tequila is also kosher and gluten free.
Maple Milagro
1½ ounces Baron Tequila
½ ounce maple syrup
1 ounce lemon juice
Combine ingredients with ice and shake. Serve on the rocks with a lemon wedge.
Maple Paloma
1½ ounces Baron Tequila
1 teaspoon maple syrup
4 ounces grapefruit soda
½ ounce fresh-squeezed lime juice
Mix all ingredients together and serve tall and over ice. Garnish with a lime or lemon wedge.
Dutch Oven
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Cabin Porn: Inside
