Making Maple Liqueur
As I was processing 5 1/2 gallons of maple sap on the stovetop recently, I sat and sipped some Peated Single Malt Irish Whiskey in between the bouts of clearing the foam, refilling the pans, etc. I remembered the many trips to the mountains and buying smoky or infused maple syrups. They were amazing. Knowing that this batch would not have the smoky notes to it because it was done on the stovetop (snowing and wet that day), I began thinking of ways to infuse the syrup with the peated whiskey I was enjoying. In doing so I stumbled across a recipe for Maple Liqueur which combines both maple syrup and whiskey.
The recipe seems relatively easy – it’s equal parts whiskey and pure maple syrup. I set aside 6 ounces of my beloved whiskey and drank the remaining bit left over from Christmas. I plan to add 6 ounces of maple syrup, seal it, refrigerate it for 2 weeks + and try it out. I’ll keep you posted on how it turns out, but it sounds like it may be worth setting some maple syrup aside each batch if this comes out good.