We met the folks at Copper Cannon Distillery, a small distillery out of Chesterfield, NH. The owner was obviously wicked cool and we promised to make something that would make them proud. We feel confident we delivered on this. They describe their Maple Rum as “made from a molasses based fermentation, double distilled and carbon filtered.” They add locally sourced maple syrup until it is lightly sweetened, making the maple flavor really pop in the aftertaste. To round out the cocktail, we decided to add a touch of their barrel-aged maple syrup as a sweetener. We hope you will go check them out!
Ingredients:
- 2 oz. Copper Cannon Maple Rum
- 1/2 oz. Barrel Aged Maple Syrup
- 2-3 Dashes Angostura Bitters
- Luxardo Cherry (to garnish)
- Star Anise (to garnish)
Tools You’ll Need:
Preparation Steps:
- Prepare an Old Fashioned Rocks Glass or tumbler and place a large ice cube inside.
- Pour Maple Syrup into a mixing glass.
- Add Rum to mixing glass.
- Add 2-3 dashes of Angostura Bitters.
- Add ice, then stir rapidly with a mixing spoon to chill and until Maple Syrup has dissolved.
- Using strainer, pour contents of mixing glass into the tumbler.
- Garnish with a Luxardo Cherry and/or Star Anise.
