Maple Liqueur


  • 1 oz of maple liqueur
  • 1,5 oz of Bowmore 12 years whisky
  • 0,5 oz of Lapsang Souchong tea syrup*
  • 2-3 dashes of Northern Classic bitters
  • Garnish: 1 orange zest


Requires a Shaker
  1. Pour all the ingredients into a shaker.
  2. Add ice cubes et stir with a bar spoon.
  3. Strain into a cold glass, full of ice cubes.
  4. Express the oils from an orange zest on the cocktail and on the walls of the glass.
  5. Garnish with the orange zest put on the cocktail.


To create the Lapsang Souchong tea syrup: Bring to a boil 250 ml of water and infused with 5 g of Lapsang Souchong tea for 3-4 minutes. Strain to remove the tea leaves. Add 250 g of granulated sugar in the (still) hot tea and stir until the sugar dilution. Bring down to room temperature before putting in the fridge. For a more modest and less smoked version of this cocktail, substitute the Bowmore 12 years for your favorite bourbon or whisky.

A recipe from

André Duncan

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