Maple Scotch
There is something so seasonal about sipping maple scotch on cold nights, and it always reminds me of my dad’s bar, which is one of my favorite places to go. I plan to have some maple scotch in stock all winter. Here’s how I made it…
In a non-reactive sauce pan, bring the following to a boil:
- 1 cup pure (bottled, filtered) water
- 1/3 cup maple sugar (you can buy some at Savory Spice Shop)
- 1/4-1/3 cup evaporated cane juice (use a little less if you want it less sweet)
- 2/3 cup pure maple syrup
- 6 or 7 whole allspice berries (which you can definitely find at SSS)
- 1/4 tsp caraway seeds (you know where I got mine…)
I boiled the allspice berries and caraway seeds in a reusable herb sack to keep them all together.
Boil this mixture until the sugar dissolves. Then let it cool completely before combining a 750ml bottle of scotch with the maple mixture. I used Ballantine’s and poured it into two different Ball jars, adding 2 cinnamon sticks to the smaller jar just to experiment. In the larger jar, I kept the seed sack to allow the flavors to blend.
This will be ready to drink in a couple weeks, but the longer it sits, the better. You also might want to remove the cinnamon sticks after a couple weeks to avoid making it too cinnaminy.
Enjoy!
Let’s get Social