Maple syrup is delicious over pancakes, waffles, or ice cream. But the addition of bourbon takes this delicious syrup to a whole new level. This recipe comes together in minutes and keeps for a week in the refrigerator, but I doubt it will last that long. Using this bourbon maple syrup infusion in a cocktail in place of simple syrup would be delicious.
If you are uncertain what bourbon would be best for this syrup, look no further. I have chosen four bourbons and given the top tasting flavor profiles of each of them for you to make a delicious decision. Click on each of the bourbon companies name below to visit their website and learn about their history in the beautiful green rolling hills of Kentucky. Extra bonus points if you can tell me what distillers held the special distillers tickets during probation. Just add a comment to this post with your answer.
Woodford Reserve. Dried fruit, cinnamon, oak, vanilla and sweet caramel.
Basil Hayden. Rich caramel, vanilla, oak, citrus and warm spices.
Buffalo Trace. Sweet brown sugar, vanilla, dried fruit and warm spices.
Makers Mark. Spiced honey, warm sugar, vanilla, warm spices, oak and butterscotch.
- 1 cup pure maple syrup
- ¼ cup Kentucky Bourbon
- 6 Cardamom pods
- 3 pieces candied ginger
- In the heavy bottom pot over medium heat add the maple syrup, bourbon, cardamom and ginger.
- Gently simmer the syrup for 10 minutes, but do not allow it to boil.
- Once cooked, carefully remove the pot from the heat and strain out the ginger and cardamom if using.
- Add to a pitcher and use while warm or place it in the container with a lid in your refrigerator up to a week.