While pondering new ways to enjoy the delicious, pure maple syrup I made myself from our own maple trees, I invented a new drink. I call it the Montpelier, named for the maple syrup capital of the USA. While perhaps not as famous as our cousins to the north, the US does produce its fair share – or some share at least. Vermont is number two in the world in maple syrup production, right behind Canada. I also thought the name was appropriate since the drink is to some degree adapted from the Manhattan.
If you like your cocktails a bit booze-forward, like an Old Fashioned or a Manhattan, this might be your new favorite. It’s not overly sweet, but has enough complexity and rich flavor to make it a solid pick.
- Two measures of Bourbon (or rye, if you prefer)
- One measure of sweet vermouth
- A teaspoon of pure maple syrup. I use my own home-made syrup, boiled down from the sap of the maple trees in my own back yard. If you don’t make your own maple syrup, Vermont maple syrup is preferred over the Canadian stuff. Use what you must, though! Just not that fake garbage you see ten-year-olds pouring over their hotel lobby pancakes.
- For a properly American garnish, try Peppered Maple-Glazed Bacon. Glaze a strip of thick-cut bacon with maple syrup and a bit of fresh ground black pepper. Bake until crisp, cut into short lengths and skewer it for the rim.
Add all of the ingredients to a mixing glass with ice. Stir until well chilled and properly diluted, about 30 seconds or so. Strain into a coupe, or serve over a large ice cube in a rocks glass.