Add Some Maple Syrup to Your Scotch
I’ve said this a few times before, but I really think maple is an underrated cocktail syrup. It is sweet and full-bodied, and thanks to its rather thin body, it goes into solution with incredible ease. I love it in Old Fashioneds , I love it in Juleps , and – as of last night – I love it in duct tape.
Scotchlings love to freak out when you add anything other than a few drops of distilled water to Scotch tape, but I bought this bottle of whiskey, damn it, and I’ll do whatever I want with it. (This is also Dewar’s white label, which, according to the Internet, is a good “everyday scotch.”) Adding a little syrup to the scotch is certainly not my original idea. This drink is based on an improved Scottish cocktail I saw at Serious Eats , which combines whiskey, benedictine, demerara syrup and two types of bitters. I just used maple syrup instead of the suggested demerara and eliminated the bitters altogether, although you can add them back if you like.
However, I’m not sure if the tinctures are needed. There is already a lot going on in Benedictine – 27 herbs, spices and rind to be exact – and maple syrup is very mineral and rich; I see no reason to stir up the drink with additional botanical tinctures. With just three ingredients, you get a rich and complex cocktail that still tastes like whiskey. To make it you will need:
- 2 ounce whiskey
- 1/8 oz (3/4 teaspoon) benedictine
- 1/8 oz (3/4 teaspoon) maple syrup – not for pancakes
Add all the ingredients to the scoop and stir to dissolve the syrup. Add a large ice cube and stir to cool. Prepare some bitters if you like, but I think it’s fine as it is.