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Autumn's Dawn

2 oz Applejack, Lairds
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lemon juice
1⁄2 oz Grade B maple syrup
1 Orange peel (Flamed)
Instructions

Shaken, served up with a flamed orange peel as garnish.

Cocktail summary
Created by
Cai Walkowiak, Green Land Cafe, Salem, MA
Year
2011
Is the
author's original creation
Curator
Not yet rated
User rating
4 stars
(17 ratings)
Yields Drink

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From other users
  • Orange oil on the nose hiding an explosion of flavor. Great balance between the apple, ginger, and lemon. A classic combo well-expressed.
  • Pretty good, kinda sweet. 2nd time around I halved the maple and added a bit more applejack. Better.
  • Cut back on maple syrup a bit.
  • Sub Clear Creek for Lairds. Light and refreshing yet still full of fall. — ★★★★★
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Comments
rwilde commented on 9/24/2011:

Used Clear Creek "Eau de Vie de Pomme" instead of Lairds. Absolutely amazing.

stephthegeek commented on 11/30/2011:

Loved the flavours, but will make with less maple syrup next time... a bit too sweet for me.

jyoda commented on 9/02/2012:

I think steph is spot on here. Nice flavors and complexity but a lot too sweet for me. I wonder how we could maintain the same amount of maple essence without so much sugar.

Oh, and I also used Clear Creek's Eau de Vie de Pomme - wonderful.

YellerKitty commented on 1/24/2014:

If you want more maple flavor without quite so much sweetness, try using a touch of something such as Frontier's Maple flavoring. You'll need to experiment to find out how much to use, but I think it would probably accomplish what you want. Even better, if you could get your hands on some Green Mountain Organic Maple Liqueur, I bet using 1/2 oz. of that in place of the maple syrup might do the trick.

Zachary Pearson commented on 1/24/2014:

Muddling a small amount (1/2 tsp) fenugreek seeds might enhance the maple flavor - it's in imitation maple syrup.

Thanks,

Zachary

Brindisi commented on 11/08/2015:

A very nice fall drink! Also tried it with 1/4 maple syrup and 1/4 cinnamon syrup, and a couple dashes of whiskey barrel aged bitters-that seemed to moderate the sweetness a little, but kept things smooth.