Because your breakfast needs a little bourbon.
Noble Tonic No. 1, aka maple syrup aged in Tuthilltown bourbon barrels. It will cure your shingles and grow hair on your head. And set you back $35, but that’s a small price to pay for really fricking good pancakes, no?
(As Brian can attest, their bourbon is pretty damn good, too.)
I just bought an ice-cream attachment for my KA mixer with the full intention of doing maple first. Any thoughts on how this would work in ice cream? Or would it just be a major money suck, so I should just use Grade C syrup and leave the good stuff for sipping & dipping?
cayenne, hooray for your ice cream maker! my guess is that it would be a waste of money – the intense cold would probably mask the nuances of flavor.
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