Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, whiskey with maple syrup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Whiskey with maple syrup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Whiskey with maple syrup is something that I’ve loved my entire life.
Combine whiskey (or bourbon), lemon juice (or other juice), maple syrup and bitters (if using) in a shaker with ice. Shake until chilled; strain into the chilled glass. (Optional, for a foamy top: Shake until chilled. Once our award-winning Rye Whiskey is ready for bottling, our freshly emptied barrels are the perfect vessel for aging pure, organic, Vermont maple syrup.
To get started with this recipe, we have to first prepare a few components. You can have whiskey with maple syrup using 2 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Whiskey with maple syrup:
- Get 3 whiskey
- Make ready 1 maple syrup
We are first generation sugar makers. We didn't have anyone to teach us; we learned through trial and error, long hours, and our passion for providing high quality, local, Pennsylvania made products. One taste and you'll approve our bragging rights. After we empty our bourbon and rye whiskey barrels we refill them with pure, grade-A, dark amber maple syrup that is harvested from the eastern United States.
Instructions to make Whiskey with maple syrup:
- Add everything
- Mix
- Drink!!
We put them away to age gracefully where they absorb all the delicious flavors from the barrel: vanilla, caramel, wood spice, and best of all a hint of whiskey! Stir until Maple Syrup is properly diluted. Garnish with a fresh orange peel. Previous Article Limited Edition Boss Hog 六: Katakana Edition. We use real maple syrup in our Maple Bird Dog, and you'll taste the authenticity at first sip.
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