Maple syrup adds autumn warmth to bartender’s harvest cocktail

Maple syrup is the key sweetener in a seasonal cocktail that one American bartender believes captures the very best flavours of autumn.

Charlotte-based bartender Rusty Lewter has shared his recipe for the Autumn Harvest Mule, which combines bourbon, apple cider, 100% pure maple syrup, Angostura bitters and ginger beer, finished with freshly grated cinnamon and a slice of apple.

Speaking to the WCNC news platform, Lewter described his new creation:

“The cocktail blends the sweetness of fresh apple cider with the warmth of bourbon and maple syrup, while ginger beer adds a refreshing kick, and it goes well with the cozy fall season.”

The drink is simple to make. Bourbon, apple cider, maple syrup and bitters are combined in a mug or glass filled with ice, topped with ginger beer and stirred gently before garnishing.

American apple cider is a non-alcoholic, unfiltered apple juice. In the UK, cloudy apple juice will offer a suitable equivalent.

Maple syrup has become an increasingly popular ingredient behind the bar. According to cocktail resource Difford’s Guide, it pairs especially well with whiskey, including bourbon, and is often used in place of sugar syrup to give drinks a richer, more rounded sweetness. It also works with aged rum and even gin, and features in variations of classics such as the Old Fashioned and the Whisky Sour.

For cocktails like the Autumn Harvest Mule, a darker syrup offers a deeper caramel flavour that holds its own alongside bourbon and spice.