Bourbon and maple are autumnal flavors, but the lemonade screams summer.
On Labor Day, the lucky among us will celebrate the joys of working by taking a day off. It’s the ceremonial end of summer – a time when the temperatures tend to remain at peak, dog-days-of-August levels, but crisp October is conspicuously lurking just around the corner.
This Maple Bourbon Lemonade is the perfect cocktail for a holiday that straddles the seasons. Bourbon and maple are autumnal flavors, but the lemonade screams summer. They are also flavors that are distinctly American, and feel like the right match for this very American holiday.
This drink will go down very smoothly with a hot dog or two at a backyard barbecue this weekend.
Doubling the recipe is simple enough, if your guests are seeking to drown their sorrows regarding the inevitable end of summer.
Omit the bourbon for a refreshing mocktail that kids and responsible grownups can enjoy without a ton of refined sugar.
Happy Labor Day!
Maple Bourbon Lemonade
1 1/2 cups freshly squeezed lemon juice, from about 8 lemons
1/2 cup pure maple syrup
1 1/4 cups American bourbon or whiskey
1 liter club soda or seltzer
ice
- Be sure that you chill your seltzer and have plenty of ice ready to go.
- Roll your lemons on the counter while lightly squeezing or pushing down on them. It will help to release the juices. Set a small colander or sieve over a bowl to catch lemon pits. Cut the lemons in half horizontally and squeeze out as much juice as possible. You can use a juicer or a citrus reamer for this job, but I find a fork works just as well.
- Place the maple syrup, bourbon, and lemon juice in a large pitcher. Use a whisk to mix well. This may take a while, as the maple syrup is quite thick.
- Just before serving, add the liter of chilled club soda. Stir well once again.
- Pour the lemonade into cocktail glasses filled with ice.
This recipe will yield ten drinks.
