maple syrup

is made by reducing the sap that is collected from tapping maple trees in the beginning of spring, when it naturally flows inside the trees as the days warm. The sap is then evaporated over heat until 40 liters of maple water are reduced to one liter of pure maple syrup. Maple syrup grades are based on the time of the season that the maple sap is harvested; the beginning of the season gathers the highly prized light grade A, while later in the season, the much darker, more traditional grade B is gathered.

Before Prohibition, maple syrup saw some use as a substitute for sugar syrup in mixed drinks, although it does not appear to have been common. For example, it was not among the nine syrups Harry Johnson suggested a bar should stock in his 1888 Bartender’s Manual. It turns up occasionally in the decades after that in drinks such as the Prohibition-era Applejack Rabbit, with applejack and citrus juices, and David Embury’s Canadian Cocktail, with Canadian whisky, bitters, and curaçao. See Embury, David A. As with many formerly rare ingredients, the recent cocktail renaissance has seen maple syrup used more often than in years past. Maple syrup’s flavor, although subtle, is quite penetrating, and if not deployed carefully, it can dominate a drink. When used properly, though, the syrup can bring a richness and depth of flavor that can be quite appealing.

Embury, David. The Fine Art of Mixing Drinks. Garden City, NY: Doubleday, 1948.

Judge Jr. [pseud.]. Here’s How. New York: John Day, 1928.

By: Shawn Soole