Dinner’s over, time for a toast. Or dessert. Or a dessert toast. This maple martini fits all those bills.
No, it’s not really Indian inspired (though, for that, perhaps revisit my Hasty Devonshire which is!) but it is damn good. Mom and I first had these when we visited the Adair Inn in New Hampshire last March and she had two. TWO! Mom really doesn’t drink, so that’s high praise from her end of the table. Well, March was quite a while ago and I’ve been biding my time waiting for just the occasion to bust out the recipe and show it to you. I promise it was worth the wait.
But, why the wait? Well, because by the time I got around to thinking about this last March, maple season was over and the weather was warming, I was having trouble tracking down the maple crème liquor, and by the time I did, the recipe was no longer timely or seasonal, and that posting about it should wait. Despite the fact that maple season is very much in the spring, for me, it conjures up fall feelings when we see things like maple added to pumpkin and squashes of every variety, or glazing pork and apples and brussels sprouts and all things roasted. Does it do the same for you?
One note about that liquor: the maple creme liquor might be hard to find, but if you can track it down, it’ll be so worth it. I got my bottle this past summer when I visited in Boston earlier this summer, and if you’re close to our neighbors from the North, or anywhere in New England, you can certainly find it there. If not, and you have a good relationship with your local liquor store proprietor, he might just be able to order it for you.
This is rich and sweet and everything you’d expect a maple martini to be. Nice and boozy with the liquor and the vodka, and extra lux with whipped cream and real maple syrup. Real. It’d be a crime against maple country to use anything other than the good stuff.
Just as an FYI, I DO have an Indian-inspired Thanksgiving dessert for ya, but I thought I’d get you liquored up first!
Maple Martini
November 15, 2019
: 1
: 5 min
: 5 min
: Easy
Rich and decadent maple martini from the Adair Inn in New Hampshire, made with a cream liquor, heavy cream and a nice shot of vodka.
Ingredients
- 1.5 ounces vodka
- 1.5 ounces maple cream liquor
- 2 ounces heavy cream
- 2 ounces maple syrup
Directions
- Step 1 Pour the vodka, liquor and cream into a shaker with ice and 1 ounce of the maple syrup and shake until very cold. Pour 1 oz maple syrup on the inside of a chilled martini glass and then pour into the glass.
- Step 2 Top with a hint of nutmeg or cinnamon.
