When I smell maple, I’m reminded of childhood mornings spent staring down a stack of pancakes and cajoling everyone to sit down so I could dig in. I’m still not a very patient person. But after a long wait for a table at Sunday brunch, watching other hungry patrons follow the hostess like little ducklings, finally being greeted with fluffy pancakes oozing syrup makes patience a very valuable virtue.
In the summer heat, I’m less inclined to order something heavy and warm, but not ready to give up maple. This is where a maple slush using syrup from Wood Homestead comes in handy. I chose to spike it with mezcal for a smoky finish and ginger for a kick, since limes are basically dead to us this summer.
Maple, ginger and mezcal snow cone
Makes 2-4 servings
¼ cup maple syrup
3 tbsp fresh-grated ginger
⅛ cup mezcal
½ cup sugar
½ cup water
1. Combine maple syrup, sugar, and water in saucepan. Cook on low until the liquid boils. Remove from heat; add ginger and mescal. Stir and let the mix steep in the pot for a half hour.
2. Strain into a clean and level glass pan and place on a level surface in the freezer. Scrape periodically with a fork. When fully frozen, serve!