Photo: Claire Lower Photo: Claire LowerI’ve already said it several times, but I really do think that maple is an underrated cocktail syrup. (It’s also Dewar’s white label, which is—according to the internet—a good “everyday scotch.”) Adding a little syrup to scotch is not, of course, my original idea. This drink is based on a recipe for the Improved Scotch Cocktail I saw on Serious Eats, which combines scotch, Benedictine, demerara syrup, and two types of bitters. I just used maple syrup instead of the suggested demerara and omitted the bitters entirely, though you can add them back in if you wish. Benedictine already has a lot going on—27 herbs, spices, and peels, to be exact—and maple syrup has a lot of minerality and richness; I don’t see a reason to muddy the drink with additional botanical tinctures.

Source: The Nation April 02, 2021 19:41 UTC