Drinks

Whiskey Maplecino

Loreto March 2, 2017

Whiskey Maplecino, a cocktail inspired by the Canadian maple harvest. The maple syrup is often drizzled onto the snow where it hardens and becomes a delicious treat. Keeping it cold, we have made a cocktail where the maple syrup is matured with Canadian whiskey, Kahlua, and a bit of our Italian flare, an espresso shot, giving us a smooth iced boozy cappuccino.

Whiskey Maplecino

Whiskey Maplecino, a delicious drink that you can have both cold, or hot for those exceptionally cold winter nights. The blend of flavors and delightful color and aroma will charm and warm anyone’s heart and soul.

 

 

Nicoletta and I were quite excited when Wayfair contacted us and asked if we would be interested in working together on a project featuring drink ideas using maple syrup during the maple harvest. To tell you the truth we had not done very many cocktails, but I have always wanted to learn about mixing, flavors, proper glassware to use. Intrigued and ready to get going on developing something for Wayfair, we replied quickly with a definite Yes and got going on a little research in the realm of cocktails.

The world of drinks is huge and after many searches and note taking, I decided that with the flavor of maple I wanted to go with a more milky drink, something like an elevated brown cow, with a bit of imagination. Whenever I think of maple syrup I am always envisioning the east side of Canada, Quebec and those maple trees plum and ready for the harvest. A spout goes in a process called tapping, and out comes this crimson gold liquid. An amazing thing, this maple harvest.

Whiskey Maplecino

Whiskey Maplecino and The Story Behind the Maple!

I love when nature provides us with such wonderful things to enjoy, such as maple syrup. When spring comes at winter’s bitter end and temperatures are not really cold, this is time to harvest. You see, you need a certain temperature to get the maple syrup to flow from the trunk of a maple tree. They say the best sweetest maple comes from the Sugar Maple Tree having the highest content of sugar. The harvest season for maple syrup starts in spring when temperatures hover around the zero degrees Celsius, and days start to get warmer. This causes the sap to flow. When the temperatures change this stops the flowing process. Some say well you can get the sap anytime, and that may be true but the quality of the sap is not there. It has less sugar and does not taste good. When harvested at the right time the color is darker. So it’s spring and the maple trees are ready. The first thing to know is that the best trees to tap are min. 10 inches in diameter. Tapping is the process of drilling a hole into the tree anywhere from 1 ft to 4 ft.  The depth of your spout and at a depth of half the length of your tap. Drilling is usually done with a drill, but old school techniques are often used which involves a nail and hammer. The hole is usually made with a downward angle, which helps the fluid run down the spout and into your pail. Another name for the spouts is spiles or taps.

Did you know that it takes four gallons of sap to make one gallon of maple syrup? This is because the sap contains mostly water. Maple harvesters say you can get about ten gallons per tree, and this process takes a few weeks. Harvesters check their pails every so often and when the flow is done, they collect the fluid and put it into a sealed storage container till the season ends. The syrup is ready to begin its road to mapledom.

So the sap is ready for the first filtration, to get all the bugs, wood and barks pieces out. For a small harvester, a coffee filter would do the trick, and filtering devices are used by large maple producers.

The next step is to boil the sap. What this does is helps remove the water and get that syrup to the thick consistency and that beautiful color that everyone loves. This could take up to 14 hours on a roaring fire where the flames are caressing the bottom of the pot, some maple harvesters call this licking the bottom of the pot. Sap is added to the hot pot as more water dissipates. When it is done and the water is gone the maple syrup is filtered once more and put into containers for use. So that’s it, the story of how maple syrup is made. This is definitely a labor of love, quite time-consuming and demands lots of patience and care, but I guess good things come to those who wait.

Whiskey Maplecino

Now back to our Whiskey Maplecino. Having decided that a creamy cocktail was what we wanted to do, we decided that Kahlua was needed but wanted a bit of a kick to enhance the maple syrup. Canadian whiskey is just what the doctor ordered, just enough of an edge to take this from subtle to fantastic.

I wanted to add some Italian flair to this drink mix, so a little espresso is needed to for its color and bold flavor. Into a shaker go some organic milk, Canadian Whiskey, Kahlua, espresso, maple syrup. A nice vigorous shake, with the lid of the shaker on well, don’t want to visualize that scene drink mix flying through the air, and a flashback of Zoolander with Wake me Up by Wham playing in the background, a little off track there I went, maybe too much flavor tasting! Let’s seal the deal. To spice it up a bit, a nice cinnamon stick, lastly a tumbler with some ice cubes ready to receive this delicious and refreshing drink, it’s time to really sit back, relax and chill out with this Whiskey Maplecino.

Whiskey Maplecino

The flavors are so smooth, the whiskey warm with its bite hitting your senses. The Kahlua subtle but mature with its chocolaty overtones. The milk adding some rich creaminess to the mix. The cinnamon tickling your taste and scent  buds with a bit of spice, and the star of the show the maple syrup, sweetening this pot with its caramel sugary decadence, but not to the point of a tooth shudder, but just enough to make you want to sip this beauty nice and slow, to savor each bit.

If you want you can serve this cocktail warm like a hot chocolate, a beautiful way to sit in the clenches of winter watching the snow fall, wind blowing, cuddled with that favorite someone, sipping this wonderful Whiskey Maplecino!

Song of the day: “Any Way You Want It” by Journey.

Whiskey Maplecino

Total Time: 5 minutes

Serving Size: 1 cocktail

Whiskey Maplecino

Ingredients

  • 1 ounce Canadian whiskey
  • 1 ounce maple syrup
  • 1/2 ounce Kahlua
  • 3 ounces milk
  • 1 ounce espresso coffee
  • Ice
  • 1 cinnamon stick

Instructions

  1. Add the ingredients as listed into a shake, except for the ice and cinnamon stick.
  2. Give it a vigorous shake.
  3. Pour slowly into a glass tumbler filled with ice, and stir with a cinnamon stick.
  4. Enjoy!

Notes

It can be served cold, on ice, or hot.

Whiskey Maplecino

Here is the link to the article on Wayfair where a group of six bloggers shares their recipes for drinks featuring our beloved maple syrup. We have not been compensated by Wayfair, and all opinions are our own.

You Might Also Like

12 Comments

  • Reply Charlotte March 3, 2017 at 8:13 am

    This sounds AMAZING.

    • Loreto
      Reply Loreto March 3, 2017 at 10:46 am

      Thank you Charlotte, I was pleased with the drink, as it was my first real cocktail to make. The maple was still prominent amongst the other ingredients and the combinations of whiskey, kahlua, and espresso were a fine match. Give it a try some time, would love to hear your thoughts.
      Have a wonderful weekend!
      Cheers
      Loreto

  • Reply DianaL March 3, 2017 at 1:06 pm

    What a lovely cocktail! I just so happen to have all the ingredients to make it already, unfortunately the maple syrup is the store bought one until my aunt and uncle gift me with my mason jar filled in the spring – something I look forward to each year! I loved reading about the process, I had no idea.

    • Loreto
      Reply Loreto March 3, 2017 at 1:19 pm

      Hi Diana, Yes I found it quite fascinating to learn about maple syrup making. Lots of work, but the end result is always delicious. Can’t wait for you to try it!>
      Thank you for the comment, greatly appreciated.
      Have a great day!
      Loreto

  • Reply dishnthekitchen March 3, 2017 at 3:23 pm

    Well of course as soon as I give up alcohol for Lent, there are wine invites and dinners PLUS great recipes to try like this one. Pinning for after Easter 🙂

    • Loreto
      Reply Loreto March 5, 2017 at 9:02 am

      Thank you, cant’t wait to hear how you liked it and reactions.
      Happy entertaining!
      Loreto

  • Reply diversivore March 3, 2017 at 4:34 pm

    I came to appreciating maple a little bit late in life. We never had the real stuff around when I was a kid, and my mom’s general aversion to it meant that we didn’t really see it in cooking or baking. When I lived in Montreal I made a point of trying out the proper Quebecois stuff and I was pleasantly surprised by it’s nuanced character. That being said, I’m generally fairly averse to sweet cocktails – BUT… you totally won me over by using Canadian whisky. The sweet and distinctive maple sounds like a perfect match for the whisky, and the espresso seems like a perfect way to add more character AND bring everything together. It’s totally not a drink I would have thought to make (or order), but it sounds really wonderful to me! Cheers!

    • Loreto
      Reply Loreto March 5, 2017 at 9:00 am

      Thank you Sean that means a lot to us coming from you. Growing up and the endless weekend get togethers always brought Kahlua and milk out and as a treat my aunts or moms friends would always give me some. I loved the vanilla and cocoa hints and creamed together. So when thinking of the cocktail I was brought back to those times and combined a few intuitive ideas. I think it came out pretty good and al, coming from someone who didn’t and does not drink much!
      Have a great weekend Sean!
      Loreto

  • Reply Justine @ JustineCelina.com March 3, 2017 at 10:13 pm

    It’s so cool to see you guys publish a cocktail recipe! To be honest, I’m not much of a whiskey fan but I do love maple and I can see all these flavours working quite nicely together. 🙂 Also, drizzling maple syrup onto the snow to harden at harvest is well… just SO Canadian (and awesome!). Cheers and have a fantastic weekend!

    • Loreto
      Reply Loreto March 5, 2017 at 8:56 am

      Thank you Justine, love your comment. It was our first cocktail, a bit nervous to develop it then went with intuition and flavor, and pleased with the outcome. Of course Nicoletta made it look even more stunning with the photographs.
      Have a beautiful Sunday!
      Loreto

  • Reply karrie @ Tasty Ever After March 8, 2017 at 4:00 pm

    I have a new appreciation for maple syrup since moving to the New England area. We go to Maine Maple Sunday each year and visit with the sugar houses (and stock up on lots of local syrup, of course). I love cooking with it but have never added it to a cocktail at home. Trying this drink this weekend because it’s supposed to turn very cold. I’ll be inside, all nice and warm by the fire, sipping on one of these 🙂
    p.s your photography is beautiful!

    • Loreto
      Reply Loreto March 8, 2017 at 4:05 pm

      Karrie, it is always a pleasure hearing from you and reading your comments. You are going to love this smooth and delicious cocktail. Nicoletta and I want to be with you watching time pass and the flames of the fire warming us. It is quite cold here too. Thank you for commenting and happy cocktails
      Cheers!
      Loreto

    Leave a Reply