Despite the lingering chill in the air this week, warm-weather entertaining is about to take off.
And we’re happy to share a cocktail recipe created by Laura Sorkin, co-founder of Runamok Maple.
The Vermont-based company offers a line of organic, infused maple syrups – think elderberry, hibiscus flower, cardamom or cinnamon and vanilla – that add unexpected depth to a number of recipes.
We used our Cardamom Infused Maple Syrup sample in Sorkin’s peach sangria recipe this past weekend.
Perhaps it was a bit early in the season for such a drink, but we know we’ll revisit this recipe – which yields one drink, so duplicate as needed – in coming months.
PEACH SANGRIA WITH INFUSED MAPLE SYRUP
INGREDIENTS:
→ 1 cup red wine
→ 1 peach or nectarine, sliced and pit removed
→ Juice of half an orange
→ 1 tablespoon Cardamom or Cinnamon + Vanilla Infused Maple Syrup (or to taste)
DIRECTIONS:
Add all ingredients together and stir. Let the mixture sit in the refrigerator for an hour to blend the flavors. Serve in a large glass over ice with orange-rind garnish.
For more, visit runamokmaple.com.
– Mary Shustack
