Maple, Oat & Whiskey Cocktail
The only holiday drink you will need this season: a maple, oat + whiskey cocktail with a hint of fresh spruce featuring Cosman & Webb maple syrup infused ice cubes. Cheers to our favourite time of the year! Created by recipe developer and stylist, modest marce
Maple lovers, are you ready for this? A maple, oat + whiskey cocktail made with maple ice cubes AND maple sugar! This drink is so good & so wintery. it might be the only cocktail you need this holiday season, especially if eggnog isn't your thing. Made even better with Cosman & Webb's rich amber organic maple syrup & organic maple sugar. It also features an egg white foam topping infused with fresh spruce, but if you have trouble sourcing fresh spruce needles then fresh rosemary works as a wonderful woodsy substitute!
Depending on how sweet you prefer your cocktails, adjust the ratio of water to ice when preparing the ice cubes. I like things on the sweeter side (because i could drink maple syrup straight from the bottle), so i did a ratio of 3 parts water to 1 part maple syrup. I will leave this up to you, but can argue that there is no such thing as too much maple syrup. Although this cocktail may take a bit more effort & planning compared to other drinks, i promise you every bit of effort that goes into it is worth it.
- Modest Marce, recipe delveloper and stylist
Ingredients
For the maple ice cubes
1 cup water
For the cocktail
2 large egg whites
1 sprig fresh spruce needles
3 ounces oat milk
1 1/2 ounces Canadian rye whiskey
For the garnish
1 teaspoon Cosman & Webb organic maple sugar
1 tablespoon quick oats, finely chopped
1 teaspoon fresh spruce needles, finely minced
Directions
For the maple ice cubes
Whisk together the maple syrup & water until well blended. Evenly divide mixture amongst a standard ice cube tray and freeze until solid, about 4 hours.
For the cocktail
In a medium mixing bowl add the egg whites & spruce needles. Give it a light stir. Cover and refrigerate for a minimum of 4 hours.
Remove egg whites from fridge & strain to remove the spruce needles. Using a stand mixer with the whisk attachment, beat until soft peaks form.
In a heavy bottom, stemless glass, place two to three maple syrup ice cube. add the whiskey & oat milk.
Top with a layer of the egg whites & garnish with a sprinkling of the oat powder.
For the garnish
In a small cast iron pan over low heat add the maple sugar, oats & spruce needles. Toast until fragrant, about 60 seconds. Set aside until cool.
Pulse mixture until it's a fine dust if desired.