Camp Runamok: Barrel-Aged and Smoked Maple Syrups
Maple syrup, one of the original cash crops, is the rich and delicious gifts the sugar maples give us every spring–at least for those willing to tap and collect the thin sap that is then boiled down to a thick amber consistency. For Eric and Laura Sorkin of the Vermont-based Camp Runamok, who make barrel-aged and smoked maple syrups, it’s more than just a pancake topping in the morning. One of Runamok Maple’s core missions has always been to educate consumers about the versatility of maple as an ingredient and they recently upped the ante with a variety of fascinating products such as their special-editions syrups including Cocoa Bean Infused made with only two ingredients–organic maple syrup and cocoa bean nibs
The Sorkins also produce jazzy Maple Sparkles (yes, just like the name implies it’s sparkly), and Strawberry-Rose Maple Syrups that can be used as a topping on pancakes and waffles and also in such recipes as Crepes with Sliced Bananas and Peanut Butter Pie.
Now they’ve upped the ante with their their new collection of cocktail mixers includes four syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Ginger Mule – and three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple. All are made with 100% pure Vermont maple syrup. The cocktail syrups can easily take the place of simple syrup, and will leave cocktail enthusiasts wondering why they hadn’t previously opted for the rich, complex flavors of maple syrup instead. The maple-based cocktail bitters are jam-packed with earthy, botanical flavors and will quickly elevate cocktails with just a few drops. Customers can purchase 250 mL bottles of the cocktail syrups for $16.95 each and 100 mL bottles of the bitters for $11.95 on runamokmaple.com.
The line of cocktail mixers will feature four different syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Maple Ginger Mule – along with three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple.
“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”
Most cocktails feature a touch of sugar, which most commonly comes in the form of simple syrup, but the process can be tedious, particularly for the home bartender, and the taste of the granulated sugar dissolved in water is sweet but plain. Runamok Maple’s new cocktail syrups feature the rich, robust, and nuanced flavors of organic Vermont maple syrup, along with additional flavor notes from high-quality ingredients such as ginger and orange. The cocktail syrups, which are priced at $16.95 per 250 mL bottle, also have the added bonus of already being in syrup form, eliminating the extra step of dissolving sugar.
Made with 100% pure Vermont maple syrup, the Maple Old Fashioned cocktail syrup is an infusion blend of real herbs and spices, without any refined sugar. The syrup features a slight bite from Runamok Maple’s very own bitters, along with the subtle essence of orange and cherry, making it the perfect all-encompassing mixer to add to your favorite bourbon or whiskey. Similarly, the Smoked Old Fashioned cocktail syrup is packed with all of the classic Old Fashioned flavors – only this time Runamok Maple uses its Smoked with Pecan Wood maple syrup to add a unique flavor dimension. Maple syrup and whiskey are the perfect pairing, with each offering complex flavor profiles that bring out the best in the other. The added element of smoke creates the perfect drink to enjoy near a fire on a crisp fall evening.
In addition to the Old Fashioned, Runamok Maple drew inspiration from two more classic cocktails, the Gin & Tonic and the Moscow Mule, for its other cocktail syrups. The Maple Tonic combines Runamok Maple’s signature organic maple syrup with the addition of quinine extract, lemon, and lime, giving the mixer a bright, refreshing taste that will have cocktail drinkers quickly forgetting about traditional tonic water. Mixing the Maple Tonic cocktail syrup with gin and seltzer water makes for an easy and delicious summer cocktail. Like the others, the Maple Ginger Mule cocktail syrup features 100% pure Vermont maple syrup as its base. Runamok Maple then infuses fresh ginger and lime into the cocktail syrup to give it a crisp, zesty flavor profile and a cleaner overall taste than mixers that use artificial flavors.
On the back side of each cocktail syrup bottle and on their website, customers will find a suggested cocktail recipe to use with each syrup, including the Amber Old Fashioned (using Maple Old Fashioned), Tapper’s Tonic (using Maple Tonic), Leather & Velvet (using Smoked Old Fashioned) and Green Mountain Mule (using Maple Ginger Mule).
Launched alongside the cocktail syrups is Runamok Maple’s collection of cocktail bitters. Made in the traditional way with all-natural herbs and root extracts infused in alcohol, Runamok Maple delivers its version in a maple base. Though they’re maple-based, the bitters pack a punch, like traditional bitters, and just a few drops can take a cocktail to the next level. Each 100 mL bottle of bitters is priced at $11.95.
With notes of cardamom and ginger, the Floral Maple bitters combine botanical complexity and subtle aromas with a smooth maple base. The addition of rose, citrus, and clove makes these bitters perfect for any gin or vodka cocktail. Built on a warm base of maple, cinnamon, clove, and allspice, the Aromatic Maple bitters meld perfectly with the flavors of darker spirits, like bourbon and whiskey, and even feature subtle tasting notes of sarsaparilla and vanilla bean. Lastly, the Orange Maple bitters are perfect for brightening up any cocktail – whether fruity or neat. The citrus aromas, layered on top of a subtle maple base, make it a wonderful addition to cocktails made with vodka, gin, and even bourbon.
Runamok Maple’s full collection of products – including specialty maple syrups like Bourbon Barrel-Aged, Cardamom-Infused, Cinnamon + Vanilla-Infused, and Pecan Wood-Smoked – are available on runamokmaple.com. The products can also be found on the brand’s Amazon page, as well as at specialty food shops across the country.
For making cocktails, there’s a selection for mixing Manhattans as well as several types of bitters and with Mother’s and Father’s Day coming up, the gift packages should make any parent happy.
The following recipes are courtesy of Camp Runamok.
Roasted Pears with Royal Cinnamon Maple Caramel
2 pears, ripe but not too soft
2 tablespoons butter
2 teaspoons granulated sugar
1/3 cup Runamok Royal Cinnamon Infused Maple (can also use Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or Whiskey Barrel-Aged)
1/3 cup heavy cream
Vanilla ice cream (optional)
Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).
Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with a the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened.
To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.
“If they are not crispy, chicken wings can be a big disappointment,” writes Laura Sorkin in this introduction to Wings with Maple Hot Sauce. “I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour. Wow, what a difference. Most of the fat is rendered, leaving crispy skin and tender meat. Wings are now my son’s yearly request for his birthday dinner and we are always game for trying new sauces.
“Runamok Consiglieri, Curt Alpeter is all about wings and developed this sauce using the Cardamom Infused Maple for the sweet counterpart to the heat of Texas Pete’s. Curt is from Ohio which is near enough to Buffalo, New York that we are going to allow that he is a wing expert by proxy. He has related to me that the chopped scallions and cilantro are key. I did not include measurements because it should be a little-of-dis, little-of-dat kind of dish.”
Wings with Maple Hot Sauce
Salt and pepper
Texas Pete’s Hot Sauce or similar
Runamok Cardamom Infused Maple Syrup
Fresh cilantro, chopped
Preheat oven to 400. Place wings in a sturdy pan, making sure there is enough room for a single layer. Drizzle just a tad of vegetable oil and sprinkle on some salt and pepper. Place in the oven and bake for about 25 minutes. Remove the pan from the oven, flip the wings over and return to the oven. Bake until crispy and brown, about another 20 – 30 minutes.
In the meantime find a bowl large enough to hold all the wings. Pour equal amounts of hot sauce and maple syrup and butter. If you are cooking a few pounds of chicken, try 1/4 cup of each. Combine with a fork, mashing up the butter and blending it. Don’t worry if the butter leaves chunks, it will melt when you add the hot wings.
When the wings are fully brown and crisp, remove them from the pan with a slotted spoon and put in the bowl with the sauce. Add scallions and cilantro. Toss until coated and serve immediately with plenty of napkins.
Sparkly Maple Bourbon Smash
2 ounces bourbon
1 ounce Runamok Maple syrup (Sparkle Syrup or Sugarmaker’s Cut)
1 ounce lemon juice
1 lemon twist
Combine over ice and serve.