Maple and Spice Sipper
Maple and Spice Sipper Cocktail Recipe
- 2 oz Prairie Organic Vodka
- 0.5 oz organic maple syrup
- 0.5 oz organic apple juice
- 0.25 oz local fernet
- 1 bar spoon organic fair trade coconut cream
- 3 slices peeled organic fair trade fresh ginger, quartered
- 2 apple slices, for garnish
- Freshly grated nutmeg and cinnamon, for garnish
Muddle the ginger with the maple syrup in a tin. Once ginger is fully smashed, combine the rest of the ingredients in tin with ice and shake. Double strain into rocks glass with ice. Garnish with two layered apple slices, nutmeg and cinnamon. Enjoy!
Wash and quarter two pounds of apples. Save some slices for garnish. Place in a pot (core, seeds, skin, and all) with just enough water to cover (too much and juice will be diluted). Bring to a boil and cook until the apples are soft, about 15 minutes. Mash the apples completely and strain through a coffee filter or cheesecloth. Save the leftover pulp for apple sauce, apple leather or pie filling.
Ginger/Nutmeg/Maple Syrup (optional)
Use 0.75 oz of this syrup instead of muddling the ginger with plain maple and adding grated nutmeg garnish. Combine 1 cup of 1/8” thick fresh peeled ginger slices, 1 oz ground nutmeg, 3 cups maple syrup and 3 tablespoons water in a large saucepan and simmer over medium heat for 10 minutes. Remove from heat, strain, cool, and store. Save ginger to candy. Use syrup in cocktails, or over pancakes and waffles.
Maple/Nutmeg Candied Ginger (optional)
When straining ginger/nutmeg/maple syrup, leave just enough syrup to cover the ginger, return to pan, add 1 and 1/3 cup water and bring to a boil. Lower to a simmer and cook for an additional 45 minutes. Strain the syrup into the rest of the ginger/nutmeg/maple syrup. Spread the ginger on a cooling rack for about 2 hours, until it’s sticky but not wet. Toss the ginger in maple sugar (or any sugar you prefer) and spread back on the cooling rack and leave overnight.