Maple Mixologist
 Burton's Maple Syrup-Inspired Cocktail Recipes by Adam Seger, CCP "Chicago's Godfather of Craft Cocktails"
Adam's Twitter Page | Hum Spirits Website
 Burton's Best Maple Sour Mix
- Juice and zest 3-4 lemons (to make 1 cup)
- Add 1 cup Burton's Maple Syrup
Store refrigerated for up to 1 week
For a Richer, more complex sour, use Burton's Rum Barrel-finished Maple Syrup
Farmhouse Margarita
- 2 Ounces Siembra Azul Reposado Tequila
- Juice of 1 Lime
- 1 Ounce Burton's Maple Syrup
Shake and Strain onto Salt Rimmed Rocks Glass packed with Fresh Ice
Hum-Dinger of a Punch
May be batched and multiplied for a Crowd. Good 1 week refrigerated
- 1 Part Maple Sour
- 1 Part Hum Botanical Spirit
- 2 Parts Strongly Brewed Rooibos or Chai Tea
Serve over ice garnished with fresh fruit
Hand Shaken Hum Rum Daiquiri
- 1.5 Ounces Hum Botanical Spirit
- 3/4 Ounces Rum Barrel Aged Burton's Maple Syrup
- 3/4 Ounces Fresh Lemon Juice
Shake vigorously and strain into a chilled martini glass. Finish with a twist.
Hum Toddy
Build in an Irish Coffee Mug
- 1.5 Ounces Hum
- 1 Ounce Burton's Maple Syrup
- Fill with Hot Earl Grey Tea
Bluegrass Morning
Build in a 16 Ounce Pint Glass
- 1/4 Cup Fresh Blueberries
- 1/2 Lemon sliced
- 6" Sprig Rosemary
Muddle until Juicy
Add 1 Ounce Each Woodford Reserve Bourbon and Hum and 1/2 Ounce Burton's Maple Syrup
Shake vigorously and Strain into a chilled cocktail glass
Garnish with a blueberry on the side of the glass with a tiny sprig of rosemary inserted into the blueberry
Frozen Canadian
4 Drinks
- 6 ounces Collingwood Maple Barrel Finished Canadian Whisky
- 1/2 pint blueberries
- 6 ounces Maple-Rosemary Syrup (below)
- 4 ounces fresh lemon juice
- 3 cups of ice
- 4 blueberries, each skewered on a rosemary sprig (optional)
In a blender, combine all of the ingredients except the skewered blueberries and blend until smooth. Pour into chilled rocks glasses and garnish with the skewered blueberries.
Maple-Rosemary Syrup
In a bowl, combine 4 rosemary sprigs with 6 ounces Burton's maple syrup. Microwave on high power until hot, about 30 seconds. Let cool. Discard the rosemary and refrigerate in an airtight container for up to 3 weeks. Makes about 6 ounces.
Blueberry-Rosemary Caipiruva
Build in a Double Old Fashioned Glass
- 1 Lime, cut in Eights, Bitter White Center Pithe Removed
- 1/4 Cup Blueberries
Muddle Until Juicy
Add 1 Ounce Rosemary-Maple Syrup and 3/4 Ounces Each Banks Rum and Hum. Fill with Crushed Ice and Stir.
Maple Tree Fizz
Build in an Ice Filled Highball
- 1.5 Ounces Hum Botanical Spirit
- 1 Ounce Burton's Maple Syrup
- Lime wedge squeezed in
- Fill to 1" from Top with Club Soda
- Garnish with 3 slices Fresh Ginger, Long Cucumber Slice & Slapped Basil (slap the herb in your hand to bring out the aromatics)
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