Tag Archives: whisky

fashionably maple (maple old fashioned)


maple old fashioned

I’ve had this bottle of Noble maple syrup, which is matured in used bourbon barrels, sitting on our kitchen shelf and calling my name for the past 2 years. It was given to my wife and I from power couple friends or ours: Matt Armedariz and Adam Pearson. I’ve finally decided to break the seal and use this bottle in as many concoctions achievable given it’s 450ml limitation. I’m going to treat this bottle comparably to a significant bottle of bourbon since this stuff aint cheap at $28 a bottle! Naturally, I plan on pairing it with whisky given this particular syrup’s maturing process. I’d also like to try mixing it with  other spirits as well.

I think the most obvious go-to cocktail that comes to mind is also perhaps my favorite – the old fashioned. This simple classic combines sugar, bitters, whisky, orange and cherry and transforms them into one of the most complex and layered cocktails. Really all we are doing here is replacing the sugar with maple syrup. Easy enough right?!

2 oz bourbon (I like Buffalo Trace and Four Roses for this)
1/4 oz maple Syrup
2 dashes of bitters
Twist of orange
Maraschino cherry
Ice Cubes (bottled water makes quite a difference)

In a mixing glass combine bourbon, maple syrup, bitters and ice. Stir until desired dilution is achieved and strain into a rocks glass over ice cubes or sphere. Rub orange twist along the rim of glass, then, twist and insert into the cocktail along with the cherry. Cheers!

sazerac with absinthe espuma


This week I decided to experiment with making espuma or foam for my cocktails. One of my favorite cocktails is the Old Fashioned because of it’s simplicity and it’s ability to enhance the spirit used. A slight variation on the this drink is the Sazerac. Invented in New Orleans in the 1850’s by Aaron Bird, this drink derives its unique flavor from the addition of Peychaud’s bitters and absinthe. I began wondering how to make an absinthe foam to replace the usual absinthe lined glass and gussy the drink up a bit. It turns out, I’m not the first person on the planet to think of this but after experimenting with several concoctions, I did perfect my own delicious version of the classic.

Espumas or foams are an amazing way to elevate both appearance and texture of cocktails. Most espumas are made using egg whites but you can substitute other products to achieve similar results, however, I wont go into that here. I like to use eggwhites from a box because they are pasteurized and therefor help prevent the risk of Salmonella. Additionally, you will need to purchase a N20 chargeable cream whipper to create this foam. It’s a worthwhile and relatively inexpensive investment with a variety of applications beyond the cocktail realm. (So get one!)

Absinthe Espuma
3 oz absinthe
2 tablespoons superfine sugar
1 1/2 cups water
1/4 cup fresh lemon juice
3 egg whites (or boxed pasteurized)

Dissolve sugar in warm water then add absinthe, lemon juice and egg. Transfer mixture to cream whipper and tighten the top on to the whipper. Charge with cartridge and vigorously shake. Place in fridge for one hour so the mixture stabilizes or you can charge with another N2O cartridge.

1 1/2 oz rye or bourbon
1/4 oz of turbinado simple syrup
2 dashes pechaud’s bitters
1 dash angostura bitters
twist of lemon

Combine all ingredients over ice in a cocktail mixing glass and stir vigorously until desired dilution is achieved. Strain cocktail into martini or rocks glass. Point the nozzle of the whipper straight down while pulling the lever very VERY gently. Slowly top the Sazerac with absinthe espuma in a circular motion. Some people like to decorate the foam with drops of bitters but I prefer the texture of the foam the way it is. Cheers!