Maple liqueur

The production of maple syrup was practiced by First Nations people in North America, long before Europeans arrived in Canada.

[2] First Nations people would collect maple sap in the process of curing meat.

As well, Agriculture Canada states that maple syrup continues to be introduced into liqueur blends.

[5] Canadian whisky is described as a grain spirit that has been aged in charred oak barrels for at least three years.

[7] Maple liqueur is not commonly found in liquor stores as it is easy to make at home.

[9] As the sap harvesting season progresses, the maple syrup that is produced becomes darker and more caramel in colour.

Other spices and ingredients can be added to give different flavors to the liqueur, such as glycerin, honey, or brown sugar.

[14] Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup.

Then maple liqueur and Bailey's Irish Cream are added in a shot glass at a 1.5:1 ratio respectively.

[15] If done properly, Bailey's Irish Cream should form a layer on top, similarly to other shooters, such as a buttery nipple.

The process increases the concentration of ingredients to produce a light colored with a smooth, creamy texture cream.

Some common uses include as a spread on toast, bagels, muffins, pancakes, doughnuts and other baked goods.

[19] Maple cream ale Favoured by Canadians[citation needed] for its refreshing peppermint flavour.