By Will Gordon
Pumpkin spice’s time has come. A couple weeks back, the Chicago Tribune suggested that pumpkin spice, seated comfortably atop of the ruins of other autumn flavors, may soon topple and meet a long overdue end. But what will replace it?
Maple will. Specifically, maple syrup.
Starbucks has come out with a maple pecan latte, the Tribune notes. The article continues: “Mentions of maple as a flavor in nonalcoholic beverages on menus are up 86 percent this year over last, according to data from Technomic’s MenuMonitor, which tracks trends across chains and independent restaurants." And as maple mentions rise, pumpkin mentions have fallen by 20 percent.
But let's talk about what really matters: What will bartenders will be stirring into our drinks this fall? In honor of the impending maple takeover, here are four ways to mix it into your next cocktail.
Scottish Spice Trail
Being in the Windy City this fall may leave you numb—or hankering for a drink. Head to the newly opened Beatnik cocktail bar and restaurant, for which bar director Jacyara de Oliveira and beverage director Liz Pearce created the Scottish Spice Trail cocktail. It has the smokiness you’d expect from whiskey, but with notes of citrus for a tropical feel.
“It’s a pretty simple variation on a whiskey sour at the end of the day, but with a ton of depth to it,” says de Oliveria.
Add the maple in, and drinkers may feel right at home. “I don’t know if it reminds people of pancake breakfasts, but it seems to be a really comfortable flavor for people,” says Pearce.
1 oz. Auchentoshan American Oak Scotch
¾ oz. Great King Street Glasgow Blend whisky
¼ oz. Giffard banana liqueur
¾ oz. lemon juice
½ oz. Grade B maple syrup
½ oz black sesame seeds
2 dashes Bar Keep five-spice bitters
Shake ingredients for roughly 10 seconds and serve in a cocktail coupe.