Wednesday, December 8, 2010

Maple Scotch

There is something so seasonal about sipping maple scotch on cold nights. I plan to have some 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
  • 1/4 tsp caraway seeds
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.


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