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

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

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.