IT’S MAPLE SEASON. DRINK ACCORDINGLY.
As we mentioned earlier…sugaring season is a big deal here.
Vermont accounts for roughly half of all maple syrup produced in the United States, with 8.4 million taps and a sugaring window of just four to six weeks… somewhere between late February and early April, whenever the nights stay cold and the afternoons finally don't.
That window is open right now, which means sap is running, sugarhouses are firing up, and the maple cocktails that are staples on Vermont bar menus year round take on a special prominence.
Whenever a Maple Manhattan or Maple Old Fashioned shows up on a cocktail menu, chances are good that we’ll order it. So this time of year, with sugaring underway, we started wondering what other creative things Burlington's bartenders might be doing with maple.
Think of what follows as your unofficial “Maple Cocktail Trail”: ten drinks that prove Vermont's favorite ingredient works just as well in a glass as it does on a stack of pancakes.
In no particular order…
The Clockwork Espresso at The Whiskey Room (Jameson, Kahlúa, espresso, cream, Runamok barrel-aged maple syrup). Essentially an espresso martini with Vermont character, including some heavy lifting by Runamok.
The Maple Mezcal Old Fashioned at El Cortijo (Mezcal, Vermont maple syrup, bitters). A Mexican twist on the classic, combining two of Vermont’s favorite things (maple and smoke). Smoky mezcal replaces bourbon and maple syrup brings a softer sweetness.
The Maple Manhattan at Halvorson's Upstreet Cafe (Maker's Mark, Sapling maple liqueur, sweet vermouth, bitters). Every restaurant in Vermont seems to put a Maple Manhattan on the menu, but Halvorson’s kicks it up a maple notch with the addition of Vermont’s own Saxton’s River Sapling maple liqueur.
“Better Than a Creemee” at The Archives (Vermont Spirits vodka, Metcalfe's Maple Cream Liqueur, maple syrup, vanilla cold brew, bitters, nutmeg). The name is a bold claim, evoking Vermont’s best-loved summertime treat, but the drink will back it up. Best enjoyed between rounds of Ms. Pac-Man.
“Breakfast in Bed” at Waterworks (bourbon, blueberry, citrus, maple). A cocktail that somehow captures the flavors of blueberry pancakes in a glass.
The Maple Sidecar at the Switchback Brewing Beer Garden (Metcalfe's Vermont Maple Bourbon, Gran Gala orange liqueur, lemon). Essentially a citrusy version of the classic cocktail, with Vermont maple standing in for sugar. Bright, boozy, and a fun reason to visit the South End on a weeknight.
“Oh My Gourd” at Farmhouse Tap & Grill (vodka, St. Johnsbury Great Pumpkin Spice Liqueur, Metcalfe's Maple Cream Liqueur). Yes, it sounds like fall. Yes, it's on the menu now. Yes, you should probably order it.
“Friendly Fire” at Leunig's Bistro (maple/habanero-infused Vida mezcal hot apple cider). This is a spicy outlier, with habanero heat, smoky mezcal and bright apple…but maple is still making its presence known.
“Stick Season” at Fig in Shelburne (silver tequila, maple liqueur, apple cider, maple syrup, cinnamon sugar rim). Sweet and spicy, and easy to like. After all, it’s called Stick Season…of course.
“Marble Columns” at Devil Takes a Holiday (Pathfinder NA amaro, Little Saints NA distillate, maple syrup, lemon, egg white, NA bitters). Proof that the designated driver doesn’t have to suffer. Structured, complex, and treated with the same respect as every other cocktail here.
Happy trails. The sap is running. Get out there.
