Maple Leaf Cocktail Recipes
MAPLE LEAF COCKTAIL
Make and share this Maple Leaf Cocktail recipe from Food.com.
Provided by evelynathens
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- To make the maple leaf cocktail, combine the bourbon, maple syrup, and lemon juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with the cinnamon stick.
- Mix, shake, repeat as often as the party requires.
Nutrition Facts : Calories 203.2, Sodium 2.4, Carbohydrate 10.3, Sugar 8.7, Protein 0.1
MAPLE LEAF
Steps:
- Add the pear puree, bourbon, cognac, lime juice, maple syrup and pimento dram to a mixing glass, add ice and shake vigorously in a cocktail shaker. Double-strain into a rocks glass over fresh ice, garnish and serve.
MAPLE LEAF COCKTAIL
I combined some of my favorite flavors from my homeland into this "all things Canadian" cocktail, which might just leave you singing "O Canada"! Garnish with additional frozen berries, if desired.
Provided by France C
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine blueberries, maple syrup, and juice of 1 lime wedge in a cocktail shaker. Use a muddler to crush the fruit. Fill shaker with ice cubes and whiskey. Cover and shake until chilled, 15 to 20 seconds.
- Fill a rocks glass with ice and strain cocktail over the ice. Top with club soda. Garnish with remaining lime wedge.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 12.4 g, Fat 0.3 g, Fiber 1.3 g, Protein 0.2 g, Sodium 17.2 mg, Sugar 9.4 g
MAPLE PIG COCKTAIL
Steps:
- Muddle the cherries, maple syrup, bitters and lemon juice in a cocktail shaker.
- Add ice to the muddle and shake quickly to blend and coat the ice.
- Add the Bacon-Infused Bourbon to the shaker and stir--don't shake; it will bruise the whiskey.
- Pour into a rocks glass (don't strain; you want all that marinated ice in there). Garnish with a lemon wedge.
- Cook the bacon until crisp. Add the bacon and its rendered fat (drippings) to a Mason jar with the bourbon. Freeze until the fat has solidified, then remove top fat layer. Strain the bourbon into another Mason jar or sealable container and put back in the freezer. Repeat the last step once or twice more, finishing by straining through a fine-mesh sieve lined with damp cheesecloth. Use immediately or keep refrigerated in an airtight container.
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