Maple sugar cocktails!

Maple sugar season has arrived! Whether to accompany a traditional cabane à sucre or Easter meal or simply for the sake of trying something new, here are three cocktail recipes featuring our province’s favourite springtime treat.

Sweet snowball

This cocktail is definitely for those with a sweet tooth! Hardcore addicts will accompany this cocktail with maple syrup snow candy or a slice of sugar pie, but it’s just as good enjoyed on its own!

Ingredients
2 oz. (60 mL) Coureur des Bois maple cream beverage
2 oz. (60 mL) very cold milk
Ice cubes
1 stick of crystallized sugar

Preparation
In an Old Fashioned glass containing a few ice cubes, add the Coureur des Bois maple cream and the milk.
Garnish with the crystallized sugar stick.

 

  1. Type of spirits : CreamFlavour : Maple
    Bottled in Québec
    Coureur des Bois Cream beverage (maple) | 750 ml Canada , Quebec
    $30.00
    AvailableOnline AvailableIn store

Quebec mimosa

A great alternative for Easter brunch. Fans of maple sugar will love it!

Ingredients
1 oz. (30 mL) Sortilège Canadian whisky and maple syrup liqueur
¼ oz. (8 mL) maple syrup
Sparkling wine
Ice cubes

Preparation
In a shaker filled with ice cubes, add the whisky liqueur and maple syrup.
Shake vigorously for approximately ten seconds.
Strain into an INAO glass.
Add some sparkling wine.

  1. Type of spirits : CreamFlavour : Maple
    Bottled in Québec
    Sortilège Cream beverage (maple) | 750 ml Canada , Quebec
    $28.85
    AvailableOnline AvailableIn store

Maple mojito

For those who can’t wait for summer, this redo of the classic mojito is just the thing. Flavour explosion guaranteed!

Ingredients
1 oz. (30 mL) white rum
1 oz. (30 mL) lime juice
1½ oz (45 mL) maple syrup
A few mint leaves
3 oz. (90 mL) club soda
Ice cubes
1 slice of lime

Preparation
In a highball glass, add the mint leaves, maple syrup and lime juice.
Crush with a muddler.
Add the ice cubes, rum and club soda.
Stir and garnish with a mint leaf and the slice of lime.

Did you know?

Contrary to popular belief, the maple water from which syrup is made is not really sap. It is actually frozen water trapped inside the tree. In the spring, during the period of freezing and thawing, the wood decontracts and allows this sweet, mineral-rich water to run off. Once it becomes warm enough for the tree’s metabolism to kick in and begin transporting real sap, which is drawn from the tree’s roots and has a fairly bitter flavour, maple syrup season is over.

 

Happy spring!