Sugarbush Cocktail
When husband-and-wife team Chris Lanier and Dana McClure decided to leave their home in Brooklyn for upstate New York, they knew to expect gorgeous autumns, bountiful summers, and plenty of space to explore the area’s distinct seasonality. But what they didn’t expect was the community of artisan makers, crafters and growers that would make this place feel like home. They take full advantage of the local bounty in this autumnal cocktail, in which they use maple syrup made from sap collected on their own property and Coppersea Exelsior Bourbon, also made in the Hudson Valley. The recipe for the maple ice cubes makes enough for several drinks, so plan to serve these to all your Thanksgiving guests as they arrive for dinner.
Ingredients:
For the maple ice cubes:
- 4 cups (32 fl. oz./1 l) water
- 1/4 cup (2 fl. oz./60 ml) maple syrup
For the cocktail:
- 2 oz. (60 ml) bourbon
- 4 tsp. maple syrup
- 1 oz. (30 ml) fresh lemon juice
- 1 oz. (30 ml) fresh orange juice
- 1 pinch peeled and grated fresh ginger
- 1 strip of orange peel, about 2 inches (5 cm) long
Directions:
To make the maple ice cubes, in a large bowl, stir together the water and maple syrup until the syrup is dissolved. In batches if necessary, pour the mixture into silicone ice cube trays that make large, square ice cubes. Freeze until solid.
In a cocktail shaker, combine the bourbon, maple syrup, lemon juice, orange juice and ginger. Fill the shaker with plain ice and stir until the drink is well chilled, about 30 seconds. Put a few of the maple ice cubes in a double old-fashioned glass and strain the cocktail over the ice cubes.
Light a match and hold it over the surface of the cocktail. Holding the orange peel in the opposite hand, squeeze the peel sharply so that the oils from the peel are propelled through the flame and into the glass. Drop the peel into the glass. Serve immediately. Makes 1 drink.
Recipe courtesy of Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY
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