Taste Tested: Muddled Mint & Maple

This week, we’re bringing back GwaiLo?s Christina Kuypers with another fantastic seasonal cocktail recipe–just in time for syrup season!


“With the ice and snow slowly melting away and spontaneous bursts of sunshine daring us to lose our toques and don a lighter scarf, March also brings the pure pleasure of the maple syrup harvest. An all-natural sweetener referred to as ?the first agricultural crop of the year? by the Ontario Maple Syrup Producers Association, a million litres are produced annually in the province. Approximately 40 litres of sap are reduced to produce 1 litre of syrup, elevating the sugar content from 2% to 66%.

Incredibly versatile in sweet and savoury applications, maple syrup is a beautiful complement to Canadian whisky. This mint infused cocktail takes inspiration from the traditional treat of maple syrup drizzled over snow.”


Recipe: Muddled Mint & Maple

Crushed ice marries the sweetness and spice of the whisky, maple and bitters with a minty fresh finish.


  • 2oz mint infused whisky*
  • 0.75oz maple syrup– I use Crinklaw Maple Products!
  • 1 dash Angostura bitters
  • mint sprig


  1. Fill a rocks glass with crushed ice.
  2. To a mixing glass, add mint infused whisky, maple syrup and Angostura bitters.
  3. Add ice and stir briskly for 5 revolutions. This will combine and chill the ingredients but limit dilution.
  4. Strain over crushed ice.
  5. Clap the mint sprig between your palms to release its aromatics and garnish.

*Mint infused whisky:
Add 10oz whisky and 20 mint leaves to a jar. Lightly press the mint leaves with a muddler or the handle of a wooden spoon to release its aromatics. Do not shred the leaves, as it will impart a bitter flavour. Put the lid on the jar and allow to sit for 30min, turning it over every 10min. Strain infused whisky and discard mint leaves. Chill in the fridge for 1hr prior to use. Store for 4 weeks.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 1

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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    One Response to Taste Tested: Muddled Mint & Maple

    1. […] keep those on our plates. Whiskey and Maple Syrup though, make a mean cocktail! We dig this muddled mint and maple number from Christina Kuypers circa […]

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