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| Photo by JoLynda Lawecki |
Other than apples, nothing is more synonymous with the fall than sugar maples. Their leaves highlight the season like a colorful changing of the guard while maple flavored baked goods appear at every potluck and holiday party.
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| Photo by JoLynda Lawecki |
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| Photo by JoLynda Lawecki |
First on the menu was the Maple Orchard (pictured above), garnished with a slice of bacon and served hot. Made with Crown Royal Maple, lemon juice, Demarara syrup, apple spice, Gary Regan Orange Bitters, black tea; this drink was the strongest offering on the menu, but grew on me after a few sips. The Maple Orchard was best paired with the Crown Royal Maple slow-cooked pulled-pork sliders.
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| Photo by JoLynda Lawecki |
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Photo by JoLynda Lawecki
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Bartenders prepared rows of the Old Maple and Ginger Royale drinks (at right) and the waiters plied us with bite sized treats which included vegan ginger egg rolls, Crown Royal Maple glaze chicken satays (at left), smoked salmon pinwheels, tapas inspired pork pancakes and maple liquor
sweetened truffles and chocolate cupcakes (pictured at the bottom).
Garnished with a clove, Old Maple is spicy rich with Crown Royal Maple, lime juice, cinnamon syrup, St. Elizabeth's Allspice dram and Angostura bitters (above at right).
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| Photo by JoLynda Lawecki |
Ginger Royale (shown at right) was a lip smacking treat and bit at the tongue like a ginger infused lemonade. Made from Crown Royal Maple, muddled ginger, lime & grapefruit juice, simple syrup, Velvet Falernum, Vida Mezcal and Peychayd's bitters.
Though Crown Royal Maple played the starring role, Diageo also allowed a few of their other stars to shine in the cocktail offerings - Ciroc Peach, Ciroc Coconut and Don Julio Tequila.
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Photo by Diane Stacy
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Don's Punch mixed well with the funk themed "Wind Me Up, Chuck Monday" music provided by the The Chuck Brown Band. Mixed from Don Julio's Tequila, lime juice, Caracao of Cracao, orange syrup, and pineapple juice the drink is finished with a kick of Kubler Absinthe giving it a licorice-like "punch."
The top favorites of the night were the Coconut Blast and the Washington Peach. Both were presented with amazing color and flourish.
However, the Washington Peach raised the aesthetic bar in cocktail appeal with its bubbly, effervescence due to the cube of dry ice carefully placed by the bartenders. It was so fun to be mesmerized by this fizzy, juicy burst of flavor, that I felt it necessary to provide photographic evidence.
The Washington Peach was made with Ciroc, Ciroc Peach, Triple Sec, cranberry juice, orange juice and the unconventional cube of dry ice.
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| Photo by JoLynda Lawecki |
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| Photo by JoLynda Lawecki |
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| Photo by Diane Stacy |
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| Photo by Diane Stacy |
The simply made Coconut Blast was shaken with Ciroc Coconut, lemonade and was finished by slowly pouring in a splash of grenadine and blue Curacao on opposite sides of the the glass causing the rainbow colored effect.
Other Crown Royal Maple Finished Whisky recipes such as - Maple Old Fashioned, King George Cocktail, King George Shot, Carte Blanche, Champion Shot, Maple Lemonade, Manitoba, Maple Berry, Maple Hot Toddy and Maple Hot Cider can be found by clicking HERE.
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| Photo by JoLynda Lawecki |
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