Highland Sugas Maple Syrup

Highland Sugas Maple Syrup is sold here as a cocktail mixer, so it works as a sweetener rather than something to drink on its own. The details supplied don't list a grade, origin or sugaring method, so treat the following as the usual profile for maple syrup. Expect a rounded caramel sweetness with woody, vanilla-like and faintly toasty notes. It is richer and more aromatic than plain sugar syrup, and the darker the syrup, the more pronounced those notes get. The most dependable use is as a stand-in for simple syrup in spirit-forward drinks. In an Old Fashioned, a bar spoon (roughly 5 to 10 ml) replaces the sugar cube. Stir it with bourbon, rye or aged rum and bitters over a large ice cube in a rocks glass. Maple also suits a whiskey sour: shake 50 ml whiskey, 25 ml lemon juice and 15 to 20 ml syrup hard with ice, then strain into a chilled coupe or over fresh ice. Its flavor pairs well with apple brandy, añejo tequila, dark rum and Scotch, and a dash of orange or black walnut bitters keeps the sweetness in check. Maple syrup is thick, especially when cold, so it blends better if you stir it into the spirit first, or loosen it with a splash of warm water, before adding ice. For long drinks, a small spoonful in a highball of bourbon, ginger beer and lime gives more depth than a standard sweetener. In a hot toddy, stir it into hot water with whisky, lemon and a clove or cinnamon stick, and serve in a heatproof mug or glass. Maple also works outside the cocktail shaker. It can sweeten bourbon-glazed dishes, go over bacon, roasted squash or aged cheddar alongside a maple-sweetened drink, and flavor cold-brew coffee or tea. Once opened, keep the bottle sealed and refrigerated to protect the flavor.