3 oz. Stoli Vanilla Vodka
½ oz. Amaretto di Saronno
1 ½ oz. Maple Syrup (See note below or use your own)
½ oz. light cream
Pour all the ingredients over ice, shake and serve in a Sugar In The Raw- and cinnamon-rimmed Martini glass.
Maple Syrup: We call this labor of love liquid gold because we tap our maple trees and bring the sap to the restaurant and boil and strain and boil all day. It takes five gallons of sap to make one pint of syrup. It sounds crazy, but it tastes delicious and it makes the winter go by here in New England.
This sweet quaff was created by executive chef Kate Campbell at Rainbow Gardens Restaurant and Bar in Milford, CT.