Omni Executive Chefs and Mixologists recently explored the maple “sugar bushes” of the northeast United States and Québec, Canada to discover the culinary potential of maple syrup.
This summer Omni Hotels & Resorts pools will be featuring a menu of their original maple-infused creations, and spending an afternoon Omni-poolside may have you discovering that maple syrup isn’t just for pancakes and waffles anymore.
Banana Bourbon Maple Freeze
2 oz Bulleit Bourbon
2 oz Finest Call Banana Puree
1 oz dark, robust maple syrup
1 scoop vanilla ice cream
2 graham cracker squares
Combine all the ingredients in a blender with one cup ice. Blend on HIGH until smooth. Pour into plastic pool cup.
Blueberry Maple Lemonade
1.5 oz Tito’s Handmade Vodka
1 oz lemon juice
1 oz amber maple syrup
0.5 oz Blueberry RE’AL puree
GARNISH: skewered blueberries + lemon moon
Combine all the ingredients in a cocktails shaker with ice. Shake moderately and strain into an iced plastic cup Garnish.
Double Grapefruit Greyhound
1.5 oz Deep Eddy Ruby Red Grapefruit Vodka
0.5 oz Aperol
1 oz lemon juice
1 oz golden maple syrup
1 oz Finest Call Grapefruit sour
GARNISH: Grapefruit slice
In a cocktail shaker, combine all the ingredients with ice and shake vigorously. Pour into pool cup. Garnish with grapefruit slice.
2 oz Crown Royal Rye
Half a lemon – cut into quarters
1 oz dark, robust maple syrup,
5 mint leaves
GARNISH: mint sprig
In a cocktail shaker, muddle the lemon quarters with the mint leaves and maple syrup. Add the Crown Royal Rye. Top with ice and shake vigorously. Pour into the plastic pool cup.
Strawberry Birch Margarita
2 oz Herradura Reposado Tequila
1 oz Amber maple syrup
1 oz lime juice
0.75 oz RE’AL Strawberry puree
GARNISH: strawberry slice & lime wedge
In a cocktail shaker, combine all the ingredients with ice. Shake vigorously and strain into iced plastic cup. Garnish.