The first, seasonal item of Spring has arrived in Ontario and you might already have your supply.
It was March Break for the kids last week and the tradition here is to take them on a trip to the Sugar bush. So, many of you are probably in possession of a fresh supply of perfectly preserved Maple Syrup and maybe even some of the sugar.
I'm participating in my first ever Mixology Monday, the theme is seasonal preserves. I might be stretching it with this one but so much of what we do is based on capturing the seasons that I wanted to use what we really start with every spring. Maple syrup is an amazingly early form of food preservation ingenuity. Really, how was that first imagined?
All of last years fruit syrups are gone, we had a late call for sno~balls and that wiped us out. So, to be fair, I also included some of the preserving liquid (vodka) from two of the jars I use for making raisin bitters.
ACER1 1/2 oz light rum (El Dorado Deluxe Silver 6yr)
1/2 oz dark rum (El Dorado 12yr)
1 oz pasteurized egg white
3/4 oz fresh lemon juice
1/2 oz maple syrup
1 barspoon (tsp) raisin liquor
1/2 barspoon wild cherry bark liquor
* these could be substituted with 5 drops of richly flavoured bitters, vanilla, sarsaparilla etc..
Add all ingredients to shaker, dry shake (no ice) for 1 minute to froth the egg whites. Add ice, shake for an additional 30 seconds. Strain into a coupette. Optional, garnish with a light shaving of maple sugar.
**It's unusual to use more lemon than syrup when balancing a drink, however in this case the richness of the rum and the raisin counter the extra lemon. The egg white is used to carry the flavour across the entire palate, tying the sweet and sour together. Difficulty~~3/5
A World of Drinks