Homemade Maple Liqueur

Photo by Michael Piazza / Styled by Catrine Kelty

As we get closer to tree-tapping season in late winter we check how much syrup we have left from the previous season. If we are ahead of the game, I take some of the maple syrup from that year and turn it into a liqueur by blending equal parts maple syrup with Canadian whiskey and letting it sit in the fridge for 4 weeks.

You can drink it on the rocks as is, or add a tablespoon or two of heavy cream for a nice after-dinner treat by the fireplace.

This recipe appeared in the Spring 2026 issue as part of a larger story, Liquid Gold: Maple Syrup.