Raiders of the Lost Cocktail Cabinet 20 – Maple Gin

Last Tuesday, I received a copy of “GIN: A Global History” by Lesley Jacobs Solmonson. Despite this being an enjoyable read that was easy to dip in and out of, I quickly found myself distracted by the mention of a new (old) flavoured gin product: Maple Gin.

Produced around 1900 by the Buffalo Distilling Co. of Buffalo, New York state, it is described as:

“The Woman’s Friend”

Amongst its other many virtues, it is advertised that is will:

“prove a boon to every woman and a pleasant at all times.”


After reading this, I hot-footed it to the lab and set about making a recreation, Within two minutes, I had success; it turns out that Maple Gin is exceptionally easy to make. I simply added Canadain Maple Syrup to a good, flavourful London Dry Gin (Broker’s), using a 10:1 Gin:Maple ratio, and gave it a shake.

Own
Nose: Maybe predictably, juniper and maple.
Taste: This was very smooth, but quite sweet. There was an initial hit of maple syrup, then juniper and citrus follow. The finish had a delicious hint of pecans. This was very much like a liqueur or gin cordial in style.

Frozen
When the liquor was at a low temperature, the flavour of the gin came through more and the maple sweetness was more restrained. This was my favourite way to drink the Maple Gin; it  really is a top-notch gin liqueur.

Gin & Tonic
Odd and somewhat ghastly: bittersweet, with a real clash of flavours. Not recommended.

Martini
This was an interesting concoction, with the sweet gin and dry vermouth playing off against one another well. Using a nutty sherry rather than vermouth would, I think, work even better.

Hot Toddy
Given the sweetness of the gin, I found that no extra sugar was needed. The pecan-maple flavours were more subtle in this drink, coming through as a gentle and delicious finish.

Sweet Martini
This was a sweet and rich drink, almost like a Martini liqueur. The two ingredients work well together. One for the sweet-toothed Martini fans.

Alexander
I decided to use Mozart Dry Chocolate Liqueur for fear that mixing with Creme de Cacao would result in an all too sickly drink. The result was a delicious chocolatey, nutty drink with a hint of maple syrup and a rich complexity. Most certainly a dessert cocktail.

Cream Fizz
An interesting choice with some sweet and dry notes. I also agree with other peoples views that it a bit like a Maple Milkshake although my choice of gin was quite dry and so it is not quite so thick sweet and creamy.

In Conclusion
Of all of the flavoured gins that I have made, this was both the simplest to make and the tastiest; easily my favourite and I’ve already made a second batch!

4

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About DTS

partial to a martini? to a smoke-hazed gin joint & a perfect tipple poured with the style, swank & skill of a true aficionado? …then pull up your stool to the bar, prepare to stock up your cocktail cabinet & get ready to drink it all in as we introduce you to a stitch in times’ resident barman… David T. Smith is a drinks enthusiast currently residing in the U.K. a long-time fan of tasting & exploring various types of alcohol, he has a fascination for vintage spirits and cocktails, in particular their heritage & origins; this was strengthened last year when he presented a talk and accompanying monograph on the Martini. it was as a result of his research of this topic that he was introduced to drinks paraphernalia, & he is now the happy owner of a colourful collection of bottles, books, and gadgets from a wide range of eras… an avid believer in the validity and variety of personal opinion, particularly in the subjective area of tasting, he enjoys hosting tasting sessions for friends, constantly challenging them to find their own favourite tipple. in addition to all of this, he is also interested in economics, three-piece suits, board games & keeping alive the art of engaging in enjoyable conversation with a good glass of port whilst surrounded by pipe smoke… www.summerfruitcup.com Thanks to Analiebe for writing this rather flattering blurb for me.

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