Char & Maple Recipe

Combine 1 cup maple syrup and 1/4 cup water in a small saucepan over medium-low heat.

Add cloves, crushed cardamom pods, cinnamon stick and a thin slice of fresh ginger.

Bring mixture to a gentle simmer, then reduce heat to low and simmer very gently for 8–10 minutes to allow spices to infuse. Do not boil vigorously.

Remove from heat, cover, and let steep for 15–20 minutes for stronger flavor.

Strain syrup through a fine mesh sieve or cheesecloth into a clean jar. Cool to room temperature before using. Refrigerate up to 2 weeks.

Chill glass

Place an old-fashioned glass in the freezer or fill it with ice water while you prepare the cocktail to chill it.

Add 2 oz Four Roses bourbon, 1/2 oz Amaro Nonino, 1/2 oz house-spiced maple syrup, 1/4 oz Doundrin's maple liqueur and 1/2 oz fresh lemon juice into a cocktail shaker.

Add 2 dashes Angostura bitters to the shaker.

Fill the shaker with ice and shake vigorously for 10–15 seconds until well-chilled and slightly diluted.

Discard ice or water from the chilled old-fashioned glass. Strain the cocktail over one large ice cube into the glass using a hawthorne or fine strain.

Express the lemon peel over the drink by holding it skin-side down and giving it a firm squeeze to release oils, then rub the peel around the rim and drop it into the glass.

Optional: For a smoky 'char' accent, briefly hold a lit piece of maple bark or a cinnamon stick over the glass to capture a touch of smoke, then extinguish and place it as a garnish. Alternatively, use a culinary torch to quickly flame the expressed lemon peel for a second and release additional aromatics. Use care when flaming.

Serve immediately.