Long Island partners with sugar-maker neighbor Crown Maple Syrup of Dutchess County. They are participating in the New York State Maple Association’s Maple Weekends, March 17th-18th & March 24th- 25th.
On Saturday, March 24, and Sunday, March 25, LI Spirits’ Tasting Room will host a Downstate Libation Celebration, locavore style! Wet your beak with a Northern Sapsucker cocktail Saturday from 10 am – 8 pm and Sunday from 10 am - 6 pm. Spirits tasting and other Specialty Craft Cocktails will be available. For more information visit LI Spirits.com.
“Crown Maple Syrup has been a popular item here on Long Island as it became available at the Taste NY Marketplace and local farmer’s markets,” comments Bernadette Martin, Director of LI Greenmarket and former manager of the Taste NY Marketplace in Dix Hills. Martin discovered the syrup as an ingredient in a locally produced hot sauce. Impressed with Crown Maple’s nutrition content, local production, taste, and glass packaging; the product was then brought on board to the Taste NY Marketplace in Dix Hills. Kings Park, Long Beach and Riverhead Farmer’s Markets followed.
After receiving a gift of Crown Maple syrup, Nancy Vallarella, LI Greenmarket’s Culinary Program Coordinator was inspired to use Crown Maple’s cinnamon infused syrup with LI Spirit’s Rough Rider Bourbon Whiskey. “The muse came calling, and the Northern Sapsucker was conceived. Calling Rich Stabile, Founder of LI Spirits was a spontaneous impulse to marry two locally produced high- quality products and celebrate them here on Long Island.” Vallarella explains.
See the Recipes Below and Enjoy!
The Northern Sapsucker Cocktail 3 oz. whiskey 2 oz. apple Juice - unsweetened ½ oz. Crown Maple Syrup – Cinnamon Infused 3- 4 frozen cranberries 2 – 3 dashes of Cardamom Vanilla Bitters (recipe follows) 1 rosemary sprig, 1 piece crystalized ginger, and 1 cranberry - garnish
Bathe rocks glass with Cardamom Vanilla Bitters and fill halfway with ice. Muddle 2- 3 slightly thawed frozen cranberries inside a shaker. Add 3oz. whiskey, 2 oz. apple juice, ½ oz. Crown Maple Syrup to shaker and fill ¾ with ice. Shake vigorously and pour in an iced glass. Garish with rosemary stem, crystalized ginger and cranberry. This can be served straight up in a chilled martini glass.
Place 1 cup of brandy in a clean and dry pint size mason jar. Place vanilla bean husk and cardamom seeds in a tea sachet. Steep sachet in brandy. Cover jar a leave for 5-7 days. Remove sachet. Liquid is ready to use.