Maple liqueur

Maple liqueur is considered to be a traditional part of Canadian cuisine, in part because of its components being Canadian whisky and Canadian maple syrup. Both of these components have their own unique history in Canadian cuisine. Notably, maple syrup has also been used in maple sap beer in areas such as Vermont. The process of mixing alcohol with maple syrup has been practiced traditionally in Canada for an extended period of time, and distilleries make their maple liqueur with these same processes. Canadian maple syrup The production of maple syrup was practiced by First Nations people in North America, long before Europeans arrived in Canada. First Nations people would collect maple sap in the process of curing meat. The practice of sap collection later was learned by Canadian settlers, who boiled the sap to produce maple syrup. Modern collecting methods use tubing, connecting multiple maple trees together. The sap is then collected in a storage tank and evaporated using an evaporator. Canadian whisky Canadian whisky is described as a grain spirit that has been aged in charred oak barrels for at least three years. The practice originated from Scottish settlers, who brought over their practice from overseas. == Production ==

Maple liqueur is not commonly found in liquor stores as it is easy to make at home. The production process is simple and does not require any special equipment. Homemade maple liqueur is both easy to make and inexpensive. It can be enjoyed on its own, in coffee, or in a variety of cocktails. Ingredients needed are some kind of liquor to use as a base, usually rye whiskey. The only other ingredient needed to make maple liqueur is pure maple syrup. As the sap harvesting season progresses, the maple syrup that is produced becomes darker and more caramel in colour. As is with standard aging processes, generally, the longer the liqueur is left to age, the better the final product. After this, the liqueur is ready to be consumed. Varieties other than whiskey also exist, with cream liqueurs being the second most common type. Examples such as Cabot Trail Maple Cream consist of pure maple syrup added to different combinations of rum, grain alcohols, and in this case fresh cream. Sortilège is another popular Canadian brand based in Montreal that produces three distinct varieties of maple liqueurs: Sortilège Whisky, Sortilège Prestige, and Sortilège Cream. == Usage and consumption ==

As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. Beverages Canadian immigrant This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. Simply, a teaspoon of maple syrup is put in first, coating the sides of the glass. Then maple liqueur and Bailey's Irish Cream are added in a shot glass at a 1.5:1 ratio respectively. Maple cream Also known as maple butter, is a dairy less cream made by adding invertase to increase concentration. It is made of 1.5 oz. Maple liqueur and 1 oz. Vanilla Vodka, 4 oz. Vanilla ice cream, 1 scoop of ice, and a dash of maple syrup. The ingredients are evaporated, quickly cooled, stirred and then packaged at room temperature. The process increases the concentration of ingredients to produce a light colored with a smooth, creamy texture cream. Some common uses include as a spread on toast, bagels, muffins, pancakes, doughnuts and other baked goods. Negus This is a warm cocktail made of a mixture of 3 shots Port, 1 shot lemon juice, shot Sugar Maple Liqueur, topped with hot water. Garnish with Nutmeg, dust and drink in a Toddy Glass. Maple cream ale Favoured by Canadians for its refreshing peppermint flavour. It is made of 1.5 oz. Maple liqueur, 4 oz. Cream ale soda, ice, topped with a sprig of mint. ==See also==