Carey Nershi of Reclaiming Provincial who describes herself as the following: Ex–picky eater. Ex-vegetarian. Recovering nine-to-fiver turned freelance book maker and prop stylist, was the photographer and stylist in this beautiful and tasty collaboration. We are so pleased to be included in such great company. Check out these lovely cocktail and bites recipes using Tonewoood maple.
Tonewood Grated maple cube + Vermont Creamery Cremont + Pink Fizz
BITE: Effie’s Oat Cake + Vermont Creamery Cremont + Blake Hill Blueberry & Lemon Preserves + grated Tonewood Maple Cube + fresh fennel fronds
(tasting notes: shortbread-like base, mildly salt and funky goat cheese, fruity jam, maple, anise)
PINK FIZZ: 2 oz Stonecutter Spirits aged gin + 0.5 oz lemon juice + 0.5 Lillet Blanc + soda water + 0.5 oz pinot noir + rosemary sprig garnish
Combine aged gin, lemon juice, and Lillet Blanc in mixing tin with ice; stir 8-12 seconds. Strain into tall glass of ice garnished with rosemary sprig and straw; top with soda water. Pour pinot noir over back of spoon to float on top of cocktail.
Tonewood Maple Cream + Vermont Creamery Coupole + Sas Magic
BITE: thinly sliced baguette, toasted + spicy mustard + Tonewood Maple Cream + Creminelli Barolo Salami + Vermont Creamery Coupole
(tasting notes: sweet and spicy, meaty, salty, rich buttery cheese)
SAS MAGIC: 2 oz Stonecutter Spirits aged gin + 3 apple slices + 0.5 oz lemon juice + 0.5 cinnamon syrup + 2 dash aromatic bitter + absinthe rinse + fresh thyme sprig garnish
Rinse chilled coupe glass with absinthe. Combine aged gin, apple slices, lemon juice, cinnamon syrup, and bitters in a shaker; shake 8-12 seconds and strain into chilled coupe glass. Garnish with fresh thyme sprig.
What a way to celebrate with the best maple syrup...Vermont maple syrup....pure maple syrup.
Read more: http://www.reclaimingprovincial.com/