We're on a bar hiatus for February break. Pam's checking out the moonshine action in Tennessee I think. I hope she brings some back!
We discovered the delicious decadence of the deciduous maple while traveling through Vermont from Massachusetts. Thinking the White Russian needed a decidedly Adirondack flavor, I googled "maple liqueur" on my iPhone. There's an independent distiller of the amber treat in Vermont. Hand-crafted in small batches and aged in oak barrels, it's positively delectable and tastes delicately like the grade A REAL maple syrup from which it's created. We couldn't wait to get creative with this gem! (In the meantime, hubby and I like it for sippin' on the rocks on a Friday night.) You can only get Sapling in a few states, so we have a "runner" who lives in Vermont and makes deliveries to us here in New York. For more info, go to http://www.saplingliqueur.com/
We're ready for our first concoction:
Whitewater Rushin'.
Springtime in the Adirondacks is synonymous with Whitewater Derby, held in North Creek the first weekend in May. As the waters of the Hudson River begin to flow, so does the sap in the maple trees, a fitting theme for a drink and a good excuse to use the Sapling maple liqueur.
Whitewater Rushin'
2 oz. maple liqueur
1 oz. vanilla vodka
2-4 oz. light cream or milk
Blenderize.
Pam's "wintrifying" the Adirondack Pub & Brewery's Adirondack Sunrise, going for something a little more manly. We're not sure what to call it yet and have yet to taste it...
Now we're messing around with Triple Sec.
1 1/2 oz. Triple Sec
1 oz. lemon juice
1/2 tsp. honey
1 1/2 oz. water
Shake with ice. Strain over ice.
This has a distinctive but not overpowering honey sweetness that complements the citrus flavors of the triple sec and lemon. Yummy!
We have some more ideas and Pam & I may tag team blog next week while she's in Tennessee, each creating our own recipes. We have a long list of Adirondack-themed drinks waiting to be born.
Cheers!
Kim
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