I'm from New Brunswick, and I'd never heard of this. Thanks! (Also: in the spirit (see what I did there) of "essentially the same cocktail": it's a whiskey sour with simple syrup changed to maple syrup.)
As a Texan I enjoy the channel. I Lovel the 20-40s era of style and high life and enjoy the Canadian view. I also like the idea of sorghum and maybe, Rum or Bourbon. There are quit a few out there with Sorghum as a Sweetener like your maple syrup! A sorghum old fashioned is one using rye. Thanks for this.
I make a version of a New York Sour replacing the simple syrup with Maple Syrup. I called it a New Brunswick Sour. Great to see these older cocktails being made.
Glen, I read a book by and about the Canadian photographer Richard Harrington and his travels up North in the 1900’s. The book noted a “Canadian shot” which was an ounce shot of maple syrup followed by the ounce or so of whiskey. The maple syrup coats your throat and then the whiskey is a bit smoother and has more flavour. It’s a neat idea and tastes good! Richard said that he and the Inuit would share this drink when visiting.
I probably wouldn't mind it being lemon heavy, I'm not a sweet tooth, so for me it would be good, thank you Glen and Julie, another great video guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
We love Wiser’s rye whisky sours, so today we tried one inspired by your video. Our standard ratio of whisky:lemon:syrup is 5:2:1, so I used these approximate ratios, replacing simple syrup with maple syrup. We also like to add about a tsp (for two drinks) of our homemade Meyer Lemon Bitters. The result was very pleasant but, even with our larger amounts of lemon, we found that the Maple syrup dominated the usual lemon whisky sour flavour. My wife really likes this version so it will probably become part of our cocktail repertoire!
My son in law is a member of Golden Beaver Distillary in Chico, CA, USA. Will have to hit him up for some whiskey and give this a go. Of course, I do not have a jug of DARK maple syrup.
An old roommate of mine and I made up a cocktail that was a riff on the Manhattan we called the Donald Sutherland. It had maple syrup, vermouth, an extra shot of bitters, Canadian whiskey, and a splash of a sour mash bourbon (dare I say it? M.A.S.H.). This is extremely close to the featured drink, though, so the fact that this is an authentic drink rather than the concoction of two drunk grad students... priceless! I'll have to get the ingredients for one.
My great-grandmother made something similar but used honey instead of maple syrup. It was her "cough" medicine. My next younger brother does the same but leaves out the honey and lemon juice :)
Will have to make this with scotch! Possibly with honey first... proper maple syrup is pricey over here. Save that for when I’ve got the rest of it how I like it.
I'm unable to get good maple syrup due to my country being Czechia but I might have an idea or two.:-) I've used to warm myself during cold winters with some combination of (cheap) whisky, good honey and hot apple juice with some ginger. I've never produced a definitive version but it's good. I wouldn't use any decent spirit for such sacrilegious coctail. :-D
I really love the trouble you take with your mixology, and I would love to know what difference stirring as opposed to shaking really makes? And is it really discernable to the palate?
The 1887 Martinez Cocktail video from January he does the same thing shaken and stirred. The shaken version was colder and slightly more diluted. They preferred it over stirred.
Glen: "Once I get the Maple Syrup In..." [CUT] Me: I bet that cut was because of a "Glen Pour" of maple syrup (that overflowed)! :-D [Long live the Glen Pour!]
@@GlenAndFriendsCooking You mentined making your own maple syrup so I guessed as much :-D We can get it here but it's not cheap and comes in tiny bottles especially compared to your gallon jug!
Glen, I'm of the mind that most pre-prohibition "Rye" wasn't what we today call "Straight-Rye", but rather was almost always what we today call "Canadian Whisky" (like Canadian Club), or a "Blended American Whiskey" (Like Seagram's 7) which had a small proportion of rye in it. Am I right or wrong in your opinion?
A classic Monongahela rye would have a mash bill consisting mostly of rye with a small amount of barley, though there were no particular requirements for aging so both aged and unaged versions were commonly consumed in the 19th century and earlier.
@@MrChristopherMolloy From what I can tell, it likely would have been as Pennsylvania was still the center of rye production in the US through Prohibition (though Old Overholt managed to hang on until the 70's when production moved to Kentucky). Referring to Canadian whiskey as "rye" appears to be mostly a post-prohibition thing as rye production in the US was virtually dead at the time.
Monkey's Gland???? I almost missed this. We are going out for a good long walk soon because of the improved weather here in Ottawa. We were out for hours yesterday. Don't spend all your time in the studio Glen!
Yeah - that Stir Vs. Shake thing... Pre-WW2 cocktail books take a much more open approach, and don't seem to adhere to the black and white rules about cocktails that we've come to observe lately. There is a huge grey area, where each bartender decides based on their taste or the taste of the client on wether to shake or stir. Pundits in our era seem to thrive on making rules for everyone to follow; but there are plenty of 'Stir Only' recipes where I prefer a shake and vice versa.
I've seen a Gold Rush variation before called a Canadian Gold Rush, which is just this exact cocktail re-invented by way of the Gold Rush. Nothing new under the sun.
I think I would like the one with Rye, don't like the taste of Scotch whiskey. By the way I live in the deep south and it's easier to get good maple syrup here than it is to get real cane syrup.
@Vincent Vader - I know that. I have an extensive family in Arkansas and Louisiana, I visit all the time, and know you can get it. But I also know it's not common, and it's out of the price range most people are willing to spend. So I gave alternates.
@Beau Tobler Yeah - that Stir Vs. Shake thing... Pre-WW2 cocktail books take a much more open approach, and don't seem to adhere to the black and white rules about cocktails that we've come to observe lately. There is a huge grey area, where each bartender decides based on their taste or the taste of the client on wether to shake or stir. Pundits in our era seem to thrive on making rules for everyone to follow; but there are plenty of recipes that today would be 'Stir Only'; where I prefer a shake and vice versa.
@@GlenAndFriendsCooking thanks for the reply, and I guess you are right, the only thing that REALLY needs shaking is eggwhite if you are using that in a drink?
Love the channel. This is the most offhandedly Canadian video ever.
Glen with his jug of maple syrup and Julie talking hockey.
hockey, maple syrup and Canadian whiskey, all in one video. you might call it a hat trick
I'm from New Brunswick, and I'd never heard of this. Thanks! (Also: in the spirit (see what I did there) of "essentially the same cocktail": it's a whiskey sour with simple syrup changed to maple syrup.)
Tell me you’re Canadian without telling me you’re Canadian = this video. You guys are great.
As a Texan I enjoy the channel. I Lovel the 20-40s era of style and high life and enjoy the Canadian view. I also like the idea of sorghum and maybe, Rum or Bourbon. There are quit a few out there with Sorghum as a Sweetener like your maple syrup! A sorghum old fashioned is one using rye. Thanks for this.
Adore Cocktails After Dark, even with barely any interest in trying most of the recipes. The process and talking around the subejct is pure joy.
the best channel on TH-cam.
Looking forward to the day that Cocktails After Dark just features an iced coupe full of maple syrup.
Needs creamy vanilla icecream! And Canadian nutmeats!
Great video to watch on a Friday evening.
Enjoyed Julie's comments today! 😀
This sounds like it would be lovely warmed up a bit instead of cold. It would be a nice winter time drink, sort of hot toddy like.
I make a version of a New York Sour replacing the simple syrup with Maple Syrup. I called it a New Brunswick Sour. Great to see these older cocktails being made.
Glen, I read a book by and about the Canadian photographer Richard Harrington and his travels up North in the 1900’s. The book noted a “Canadian shot” which was an ounce shot of maple syrup followed by the ounce or so of whiskey. The maple syrup coats your throat and then the whiskey is a bit smoother and has more flavour. It’s a neat idea and tastes good! Richard said that he and the Inuit would share this drink when visiting.
Speaking the Maple Syrup video, yes, I'm looking forward to that! ❤
I probably wouldn't mind it being lemon heavy, I'm not a sweet tooth, so for me it would be good, thank you Glen and Julie, another great video guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
We love Wiser’s rye whisky sours, so today we tried one inspired by your video. Our standard ratio of whisky:lemon:syrup is 5:2:1, so I used these approximate ratios, replacing simple syrup with maple syrup. We also like to add about a tsp (for two drinks) of our homemade Meyer Lemon Bitters. The result was very pleasant but, even with our larger amounts of lemon, we found that the Maple syrup dominated the usual lemon whisky sour flavour. My wife really likes this version so it will probably become part of our cocktail repertoire!
I like the idea of using lemon bitters. Almost makes it a kind of old fashioned!
My son in law is a member of Golden Beaver Distillary in Chico, CA, USA. Will have to hit him up for some whiskey and give this a go. Of course, I do not have a jug of DARK maple syrup.
Fantastic recipe chef 👍👌👏. Thank you for your effort 🙏. Cheers to both of you 😎
I have that rye from my honeymoon driving around Lake Ontario from Vermont to Buffalo to Toronto to Ottawa them back home. So awesome to see it
I think i might try this with some dark agave syrup this weekend instead of maple thanks for the idea
An old roommate of mine and I made up a cocktail that was a riff on the Manhattan we called the Donald Sutherland. It had maple syrup, vermouth, an extra shot of bitters, Canadian whiskey, and a splash of a sour mash bourbon (dare I say it? M.A.S.H.). This is extremely close to the featured drink, though, so the fact that this is an authentic drink rather than the concoction of two drunk grad students... priceless! I'll have to get the ingredients for one.
Yum, I'm definitely making at least one of these tonight!!!
I love the different names.
Super excited for the maple syrup video!
My friend Bob that I play hockey with might be the most Canuck thing I’ve heard in a while haha
The home grown maple syrup seems awesome, you should shake this drink though for sure.
Perfect! I'll be making the Habitant version with my Dillon's rye for after-work zoom drinks this Friday.
We drink a similar cocktail with rum: van vleet. I've also substituted honey for maple.
Someone needs to send him some Pecan Syrup
Omg the pie you could make with that
Excellent video!
I needed this recipe in my life!
Ooooooh. Sounds great!!
My great-grandmother made something similar but used honey instead of maple syrup. It was her "cough" medicine. My next younger brother does the same but leaves out the honey and lemon juice :)
I have to try this, maybe with out the lemon altogether lol.
Gave this a shot today; I might be a lightweight but it's a bit strong for my tastes!
I don't know that I've ever seen the camera move before in a GaFC video. That was surprising haha
I like the sorghum idea. I often find maple syrup a bit too sweet. Not so with sorghum.
I woulda been like, "Bring the Lime bitters over here, lemme try a dash of that in this."
I love that whatever the cocktail it's in a Nick&Nora
Did the whiskey matter? (Canadian, rye, Tennessee, etc..?)
Will have to make this with scotch! Possibly with honey first... proper maple syrup is pricey over here. Save that for when I’ve got the rest of it how I like it.
Who moved the camera? Glen, have you taught the cat to frame a shot? :) Love these as always!
Love a stealthy pan left.
Hmm, a slight leg pull when de-icing at 2:10 "...Our coops ..."?
I would think that blackstrap molasses would work really well.
Okay! The picture of the recipe book at the end got me. What the heck is a “Monkey Gland” cocktail and how does it taste?
I'm unable to get good maple syrup due to my country being Czechia but I might have an idea or two.:-)
I've used to warm myself during cold winters with some combination of (cheap) whisky, good honey and hot apple juice with some ginger.
I've never produced a definitive version but it's good. I wouldn't use any decent spirit for such sacrilegious coctail. :-D
Sounds like it would be good served hot too.
Yes! I was thinking that it would be lovely warmed up a bit.
a whiskey sour with maple syrup. I'm in.
I really love the trouble you take with your mixology, and I would love to know what difference stirring as opposed to shaking really makes? And is it really discernable to the palate?
The 1887 Martinez Cocktail video from January he does the same thing shaken and stirred. The shaken version was colder and slightly more diluted. They preferred it over stirred.
@@Kinkajou1015 Thanks.
Glen: "Once I get the Maple Syrup In..." [CUT]
Me: I bet that cut was because of a "Glen Pour" of maple syrup (that overflowed)! :-D
[Long live the Glen Pour!]
Like your hat.
I tried the scotch version, will definitely need to try the rye because I thought the peat and maple syrup combo tasted kind of like puke.
bourbon lemon and honey is called The Gold Rush
Maple syrup is incredibly expensive in the UK. What alternative can you suggest that isn't American centric? What is sawgum?
The Maple syrup I use is from Canada, though Americans do make it as well I suppose.
Sorghum is a grain that can be pressed for a sweet syrup.
@@GlenAndFriendsCooking You mentined making your own maple syrup so I guessed as much :-D We can get it here but it's not cheap and comes in tiny bottles especially compared to your gallon jug!
It’s a whisky sour without egg white, but stirred rather than shaken. I notice the book did not specify stirring or shaking, why did you stir?
Glen, I'm of the mind that most pre-prohibition "Rye" wasn't what we today call "Straight-Rye", but rather was almost always what we today call "Canadian Whisky" (like Canadian Club), or a "Blended American Whiskey" (Like Seagram's 7) which had a small proportion of rye in it. Am I right or wrong in your opinion?
A classic Monongahela rye would have a mash bill consisting mostly of rye with a small amount of barley, though there were no particular requirements for aging so both aged and unaged versions were commonly consumed in the 19th century and earlier.
@@Default78334 Was that still the case in the early 20rh century?
@@MrChristopherMolloy From what I can tell, it likely would have been as Pennsylvania was still the center of rye production in the US through Prohibition (though Old Overholt managed to hang on until the 70's when production moved to Kentucky).
Referring to Canadian whiskey as "rye" appears to be mostly a post-prohibition thing as rye production in the US was virtually dead at the time.
I live in the south and we do have real maple syrup.
hi glen hi friends
I wonder how popular the "Monkey's Gland" was?
Alternatively, how about a maple sugar rim?
Monkey's Gland???? I almost missed this. We are going out for a good long walk soon because of the improved weather here in Ottawa. We were out for hours yesterday. Don't spend all your time in the studio Glen!
I wonder why this recipe calls for stirring and not shaking. Usually the rule of thumb is that if there’s fruit juice in a drink, you shake it.
Yeah - that Stir Vs. Shake thing... Pre-WW2 cocktail books take a much more open approach, and don't seem to adhere to the black and white rules about cocktails that we've come to observe lately. There is a huge grey area, where each bartender decides based on their taste or the taste of the client on wether to shake or stir.
Pundits in our era seem to thrive on making rules for everyone to follow; but there are plenty of 'Stir Only' recipes where I prefer a shake and vice versa.
An empty Maple Syrup jug is a Canadian disaster. Thankfully the taps are already running
Shouldn't Scotch make it a... Nova Scotia?
Hockey. Maple syrup. Rye. RCAF cap. If this video were any more Canadian it would apologise and play "2112" for the outro.
Very similar to a Gold Rush
I've seen a Gold Rush variation before called a Canadian Gold Rush, which is just this exact cocktail re-invented by way of the Gold Rush. Nothing new under the sun.
I think I would like the one with Rye, don't like the taste of Scotch whiskey. By the way I live in the deep south and it's easier to get good maple syrup here than it is to get real cane syrup.
This is almost exactly the same as the version of Sidecar I make. 2 oz bourbon, 2 oz myer lemon juice, 1 oz maple syrup. People beg for the recipe.
A sidecar uses Cognac. Just like Glens Brunswick recipe is a riff on the whisky sour, so is yours.
Believe it or not we can buy real Vermont & Canadian maple syrup from the supermarket in the south. It's not that backwards.
@Vincent Vader - I know that. I have an extensive family in Arkansas and Louisiana, I visit all the time, and know you can get it. But I also know it's not common, and it's out of the price range most people are willing to spend. So I gave alternates.
I guarantee they have lemon bitters at Dillons
Hi
stirred and not shaken? Weird.
@Beau Tobler
Yeah - that Stir Vs. Shake thing... Pre-WW2 cocktail books take a much more open approach, and don't seem to adhere to the black and white rules about cocktails that we've come to observe lately. There is a huge grey area, where each bartender decides based on their taste or the taste of the client on wether to shake or stir.
Pundits in our era seem to thrive on making rules for everyone to follow; but there are plenty of recipes that today would be 'Stir Only'; where I prefer a shake and vice versa.
@@GlenAndFriendsCooking thanks for the reply, and I guess you are right, the only thing that REALLY needs shaking is eggwhite if you are using that in a drink?