article and photos by Steve Schul and Paul Zablocki, Cocktail Buzz
This is the time of year when we think of maple trees, dormant now, but getting ready soon to release their sap as the temperature rises. Maple syrup is a blessing from our northern neighbors and Upper New England cousins. We came up with a cocktail that uses a seductive maple liqueur from Canada called Sortilege. It's called the Suzette, a slightly sweet and boozy blend of the unique and beguiling Hudson Four Grain bourbon, Sortilege maple liqueur, and the amazing triple sec L'Original Combier Liqueur d'Orange. Together, the drink will remind you of the first time you tried a Crepe Suzette. (The only thing missing is the powdered sugar.)Suzette
Stir in mixing glass half filled with ice for 30 seconds. Strain into chilled cocktail glass. Add garnish.
If you fancy your drinks on the rocks, the Suzette is quite the accommodating gal. We suggest you bump up the maple and orange liqueurs by a 1/4 oz. each.Suzette on the Rocks
Stir in mixing glass half filled with ice for 30 seconds. Strain into ice-filled rocks glass. Add garnish.
And the Suzette pairs perfectly with cheese, particular if you're in the mood to serve a port wine cheese ball. (Mini cheese balls would be ideal.) Bon appetit.
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