Tis’ the season here in New England for this delectable concoction!  It’s Sugaring season and we just recently were fortunate enough to go up to Vermont with some longtime friends for the weekend and help them collect sap and make some liquid gold!

Before we left I was hyper-focused on trying to nail down the perfect Mapletini recipe using fresh sap as a base.  Back in the day I used to bar-tend so from time to time I like to come up with new cocktail ideas or signature drinks for parties and events.  I had a few weeks to play around with getting it right before our annual Saint Patrick’s Day open house which worked out well because my first go-round left a little something to be desired!

As it turned out the Vermont Gold Vodka was too sharp to use as the main liquor.  I tried cutting it initially with some other stuff and it just wasn’t good.  I mean you could drink it but it certainly was not something I would be comfortable putting my name on that’s for sure!

I happened to be at the liquor store a couple days before our party picking up some staple supplies when I came across the Metcalfe’s Maple Cream Liqueur.  I usually am not a “cream liquor” kind of person, I just don’t like milk products in my drinks but I decided to experiment with it anyway and I’m glad I did because I think it ended up being the missing ingredient!  The new recipe was great and it was even husband approved so I decided to make a huge batch for the party.  It ended up being a big hit!

I like to think that this cocktail is a festive reminder that spring is on its way, especially after the crazy winter we have had!  We are eagerly awaiting her arrival.  I hope you enjoy!

The Domicile Mapletini

4 oz Fresh Maple Sap (ask your local sugar shack or tap some trees yourself)!

1 ¾ oz Metcalfe’s Maple Cream Liqueur

1 oz. Vermont Gold Vodka

½ oz. Flag Hill Maple Liqueur

1 teaspoon real maple syrup

Maple sugar – for rimming the glass