Smokey Niagara Peach Mule
Ingredients:
- 45 ml | 1 ½ oz Dillon’s Rye Whisky (for a Dry version, substitute with apple cider!)
- 30 ml | 2 tbsp White Meadows Farms Maple Peach Fruit Sauce
- 15 ml | ½ oz fresh lime juice
- 1 cinnamon stick
- 120 ml | 4 oz Muskoka Springs Stone Ginger Beer
Garnish:
- Windwick Farm freeze dried peaches
- Lime twist
- Candied ginger
- Cinnamon stick
Instructions:
- In a copper mug or highball glass, add whisky, peach sauce and lime juice. Stir together.
- Torch the end of a cinnamon stick and place it in the glass, cloche to smoke.
- Remove cloche and cinnamon stick.
- Fill the smoked mug with ice and gently stir to chill.
- Top off with ginger beer.
- Garnish as desired. We recommend Windwick Farm 100% Local freeze dried peaches, a lime wedge and candied ginger along with the smouldering cinnamon stick.
Blue Sap Smash
Ingredients:
- 1 Large rosemary sprig, for muddling
- 22.5 ml | ¾ oz Fresh grapefruit juice
- 30 ml | 1 oz White Meadows Farms Maple Blueberry Sauce
- 45-60 ml | 1 ½ – 2 oz Dillon’s Dry Gin 7
- 60 ml | 2 oz The Original One Sap Sucker
Garnish:
- 1 Rosemary sprig with thick stem
- 3 Fresh blueberries
- Small bowl of water
- White sugar, for rolling
Instructions:
- In a mixing glass, add rosemary and grapefruit juice. Muddle until fragrant. Strain into a cocktail shaker using a fine mesh strainer to remove any pieces of rosemary.
- Add gin to mixing glass, swirl to rinse and pour over strained rosemary into the cocktail shaker to wash any leftover essential oils from the rosemary. Remove strainer.
- Add maple blueberry sauce to shaker and gently muddle. Add a few ice cubes and shake to chill.
- Strain the cocktail using a julep strainer into a double rocks glass over large ice, shaking the tin to ensure all the muddled blueberries make their way into the glass.
- Top with Original Sap Sucker and stir gently.
- Garnish with sugared rosemary and blueberries.
Merry White Meadows Punch
Ingredients:
Cold Infused Muled Wine
- Cinnamon sticks
- 2 Star anise
- 5 Whole cloves
- 1-inch fresh ginger, peeled and sliced
- 3 Orange peel strips, pith trimmed off
- 100 ml | ½ jar White Meadows Farms Maple Cranberry Fruit Sauce
- 80 ml | ⅓ cup St-Germain Elderflower Liqueur
- 750 ml | 1 bottle Vineland Estates Semi-Dry Riesling
Punch
- Cold Infused Mulled Wine
- 1 Medium orange, sliced thinly
- 1 Granny smith apple, sliced
- 1 cup Whole cranberries, fresh or frozen
- 250 ml | 1 cup White cranberry juice
Top with
- 30-45 ml | 1-1 ½ oz Muskoka Springs Maple Cream Ale, per glass
Garnish:
- White Meadows Farms Maple Sugar, for rimming
- 1 Cinnamon stick, per glass
- 1 Star anise, per glass
- 1 Orange peel strip, per glass (optional)
Instructions:
- To prepare cold infused mulled wine, grab a 1L resealable jar and add whole spices, sliced ginger, orange peel strips, maple cranberry sauce, elderflower liqueur and white wine. Give it a good stir before sealing. Refrigerate overnight or up to 3 days to allow flavours to infuse.
- Once sufficiently infused to your liking, strain the cold mulled wine infusion using a fine mesh sieve into a large measuring cup.
- In a large pitcher or punch bowl, add prepared fruit, cold infused mulled wine and white cranberry juice. Stir together, cover and refrigerate for a few hours before serving to allow fruit time to soak and punch to chill.
- Once ready to serve, pour punch into cocktail glasses rimmed with maple sugar, adding scoops of soaked fruit as desired.
- Top each glass with maple cream ale and garnish with a cinnamon stick, star anise and a twisted orange peel.
Everything Nice Maple Martini
Ingredients:
Cocktail
- 5 ml | 1 tsp White Meadows Farms Maple Syrup
- 30 ml | 1 oz Espresso
- 15 ml | 1 tbsp White Meadows Farms Maple Butter
- 45 ml | 1 ½ oz Vodkow Vodka
- 60ml | 2 oz Vodkow Maple Cream Liquor
Garnish:
- 3 mini pancakes on a cocktail pick made with White Meadows Farms Everything Nice Pancake Mix
Instructions:
Cinnamon Maple Sugar Rimmer
- In a small shallow bowl, mix together maple sugar and cinnamon.
- Wet the rim of a martini glass by lighty dipping it into a shallow dish with some maple syrup, letting any extra drip off before gently rolling the glass into the prepared cinnamon maple sugar.
Cocktail
- Pour a small amount of maple syrup into the bottom of the martini glass.
- Stir maple butter into a freshly brewed shot of espresso to dissolve.
- To a cocktail shaker, add vodka, maple cream liquor and maple buttered espresso.
- Add ice and shake vigorously for 15-20 seconds.
- Double strain into prepared martini glass, aiming for the edge of the glass to layer cocktail over the syrup.
- Garnish with a mini stack of pancakes on a cocktail pick.
