Vermont Maple Old Fashioned

I’m thrilled to share my take on the Vermont Maple Old Fashioned, a cozy twist on a 19th-century classic that highlights Vermont’s maple heritage. I start by rimming a glass with kosher salt, then mix 2 ounces of bourbon, 1/2 ounce of pure maple syrup, and a few dashes of bitters, stirring over ice for that perfect chill. It’s my go-to for warming evenings, and you’ll uncover more tips and variations just ahead.

History

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The Vermont Maple Old Fashioned is a creative twist on the classic Old Fashioned cocktail, which originated in the United States during the 19th century as a simple whiskey-based drink.

Its cultural background draws from Vermont’s deep-rooted tradition of maple syrup production, symbolizing the state’s agricultural heritage and New England ingenuity.

Regional variations, such as substituting maple syrup for sugar in different areas, highlight local ingredients and their significance in promoting regional identity and sustainability.

This cocktail is traditionally enjoyed at social gatherings, fall festivals, or cozy evenings, often evoking the warmth of Vermont’s maple harvest season.

Ingredients

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– 2 tablespoons of kosher salt: Oh, let’s start with this little troublemaker—2 tablespoons of that coarse kosher salt, the kind that adds a sneaky, salty kiss to balance things out, you know?

It’s like asking, “Why be basic when you can amp up the flavor with a touch of the unexpected?”

Picture it rimming your glass, turning a simple sip into something that makes you pause and say, hmm, that’s clever.

– 2 ounces of bourbon or rye whiskey: Now, here’s the heart of the show—2 ounces of smooth bourbon or that feisty rye, depending on your mood.

It’s the base that whispers tales of oak and warmth, making you wonder, what magic happens when you mix tradition with a Vermont twist?

Go for a good one, not too pricey, but enough to feel like you’re toasting to the good life.

– 1/2 ounce of pure Vermont maple syrup: Ah, the star of this whole Vermont maple affair—1/2 ounce of that golden, sticky maple syrup, straight from the trees, if you can imagine.

It’s nature’s sweetener, all rich and earthy, like it’s saying, “Who needs plain sugar when you’ve got this cozy hug in a bottle?”

Don’t skimp on quality here; think about how it pulls everything together, adding a layer of depth that makes you smile at its simple brilliance.

– 2-3 dashes of Angostura bitters: Next up, 2-3 dashes of those aromatic Angostura bitters; they’re like the secret spice that ties the room together, with their herbal punch asking, “Ready for a little complexity in your glass?”

Just a few drops go a long way, turning the ordinary into something that feels impressively layered, without overwhelming the fun.

– 1 orange peel, for garnish: And don’t forget that fresh orange peel for garnish—one good strip, twisted just so; it’s the final flourish that brightens the whole deal, making you think, why not add a citrus zing to wake up your senses?

Use a peeler for that perfect twist, keeping it thin to avoid any bitter surprises, because sometimes, the little details are what make a drink feel downright inviting.

Cooking Steps

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Let’s delve into crafting this cozy Vermont twist on a classic Old Fashioned, where that 2 tablespoons of kosher salt plays a sneaky role in rimming the glass for a surprising salty edge.

Start by preparing your glass—grab a rocks glass and run a wedge of orange or a damp cloth around the rim, then dip it into the salt so it sticks just right, asking yourself, why not add a little crunch to every sip?

Once that’s set, you’ll mix the main players in a mixing glass: pour in 2 ounces of bourbon or rye whiskey, followed by 1/2 ounce of pure Vermont maple syrup and 2-3 dashes of Angostura bitters, stirring them together gently to wake up those flavors without a fuss.

Now, for the fun part, fill your mixing glass with ice—big cubes work best here, as they chill without watering things down too fast.

Then stir the mixture for about 20 to 30 seconds until it’s nicely chilled, letting the maple syrup’s earthy sweetness mingle with the whiskey’s warmth in a way that makes you pause and appreciate the balance.

Strain that golden elixir into your salted glass over a fresh ice cube, and finally, garnish with 1 orange peel; twist it over the drink to release those citrus oils, then drop it in or perch it on the rim for a bright finish.

If you’re feeling adventurous, remember that getting the stir just right can turn this into your new go-to drink, with the salt rim adding that playful surprise that keeps things interesting—after all, who knew a little salt could elevate a simple cocktail to something worth savoring slowly?

Tips and Variations

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If you’re tweaking the Vermont Maple Old Fashioned, start by playing with that 2 tablespoons of kosher salt on the rim—maybe swap it for flaky sea salt for a milder crunch, or skip it altogether if you’re in the mood for something smoother, wondering why add extra fuss when the drink’s already so inviting?

For variations, try bumping up the maple syrup to 3/4 ounce if you crave that earthy sweetness, or switch the bourbon for a smokier rye to amp up the spice, always remembering to stir gently so the flavors don’t get overwhelmed, like a quiet conversation that builds to something memorable.

And hey, if you’re feeling bold, toss in a dash of cinnamon bitters alongside the Angostura for a cozy twist, because who says a classic can’t get a little playful without turning into a total mess?

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