There are multiple variations of the famous Maple Scotch recipe in the Five Spice library, each shared here.
Geoffrey Stokes, a former food columnist for the Village Voice in New York City (he later moved to Vermont) started me on my ruinous road to liqueur making. People are forever asking, “How did you make that?” and I cleverly respond—though boringly over and over again—“Very well!”
I generally don’t give these recipes out, and I’m not going to here, but I’m going to teach you the basic concepts, and with diligence, you should be making excellent liqueurs for yourself and for holiday gifts for years to come. After developing I guess ten or twelve recipes, I decided it was time to learn how to do it. I bought a book on cordial making. But almost all the recipes called for artificial this or that, and eventually I junked it.– Jerry
Caveat: The first recipe I read warned that the guy who’d developed it found it so easy to take, he eventually became an alcoholic. Don’t let that happen to you!
- 1 cup water (no chlorine or fluoride)
- 1 cup sugar
- ⅔ cup maple syrup (grade B is fine)
- 6 or 7 whole allspice
- ¼ teaspoon caraway seed
- These instructions are for v1 and v2.
- Bring to boil, lower heat, simmer and stir until sugar dissolves. Remove from heat and chill.
- When cold, place liquid in glass jar and add a decent scotch – not expensive, though either Dewar's or Ballentine are fine for this.
- Store for a few weeks, but it's drinkable after ten days.
- Into an attractive booze-sized bottle, strain enough for your guests, cap, serve, and take all the credit — like I don't have feelings, too. (This is so hurtful.)
- Don't reuse the strained out spices once you've transferred the last of this lovely liquor.