maple lovers, are you ready for this? a maple, oat + whiskey cocktail made with maple ice cubes AND maple sugar! seriously, this drink is so good & so wintery. it might be the only cocktail you need this holiday season, especially if eggnog isn't your thing. made even better with cosman & webb's rich amber organic maple syrup & organic maple sugar. it also features an egg white foam topping infused with fresh spruce, but if you have trouble sourcing fresh spruce needles then fresh rosemary works as a wonderful woodsy substitute!
depending on how sweet you prefer your cocktails, adjust the ratio of water to ice when preparing the ice cubes. i would argue that justin & i like things on the sweeter side (because i could drink maple syrup straight from the bottle), so i did a ratio of 3 parts water to 1 part maple syrup. i will leave this up to you, but can argue that there is no such thing as too much maple syrup. although this cocktail may take a bit more effort & planning compared to other drinks, i promise you every bit of effort that goes into it is worth it. cheers to the start of my favourite time of the year! bring on the holidays.
xo
ingredients
for the maple ice cubes
- 1/3 cup cosman & webb pure organic maple syrup
- 1 cup water
for the cocktail
- 2 large egg whites
- 1 spring fresh spruce needles or rosemary
- 3 ounces oat milk
- 1 1/2 ounces whiskey or bourbon
for the garnish
- 1 teaspoon cosman & webb organic maple sugar
- 1 tablespoon quick oats, finely chopped
- 1 teaspoon fresh spruce needles or rosemary, finely minced
directions
for the maple ice cubes
- to a measuring cup whisk together the maple syrup & water until well blended. evenly divide mixture amongst a standard ice cube tray and freeze until solid, about 4 hours.
for the cocktail
- in a medium mixing bowl add the egg whites & spruce needles. give it a light stir. cover and refrigerate for a minimum of 4 hours.
- remove egg whites from fridge & strain to remove the spruce needles. using a hand mixer with the whisk attachment, beat until soft peaks form.
- in a heavy bottom, stemless glass, place two to three maple syrup ice cube. add the whiskey & oat milk.
- top with a layer of the egg whites & garnish with a sprinkling of the oat powder.
for the garnish
- in a small cast iron pan over low heat add the maple sugar, oats & spruce needles. toast until fragrant, about 60 seconds. set aside until cool.
- pulse mixture until it's a fine dust if desired.
