{Benton’s Old Fashioned}

🍁 2oz Benton’s bacon infused bourbon

🍁 2 dashes Angostura Bitters

🍁 .25oz Watson's Barrel-Aged Maple Syrup

Stir with ice and then strain over fresh ice and garnish with an expressed orange peel and cherry.

Recipe: Jim Meehan

Photo: S. Kallstrand


{Rosemary Maple Bourbon Sour}

🍁3 parts bourbon

🍁1.5 parts lemon juice

🍁3/4 part dark amber maple syrup

🍁large rosemary sprig

Muddle rosemary and juice in shaker, add syrup and bourbon and shake with ice.

Serve in old fashioned glass over large ice cube

Garnish with rosemary sprig

Recipe & Photo: Holly Leicht


{Maple Old Fashioned}

🍁2oz Bourbon

🍁4 dashes Bitters

🍁.75oz Watson's Barrel-Aged Maple Syrup

🍁Orange Peel

Combine all over ice and stir until chilled and syrup is dissolved.

Garnish with orange peel.


{Maple Sipper}

  • 2oz Vodka or Bourbon

  • 1/2 lemon

  • .75oz Watson's Barrel-Aged Maple Syrup

  • 1.5oz FUJI Apple Juice

  • 1oz Ginger Beer

Combine all over ice and stir until chilled and syrup is dissolved.  Sit back, relax and enjoy!



{maple Roasted Carrots}

  • 1 lb Carrots

  • 2tbs Unsalted Butter

  • 1/4 cup Watson's Barrel-Aged Maple Syrup

  • Olive Oil for Drizzle

  • Salt & Pepper to taste

Preheat oven to 350. Spread carrots on pan and drizzle with olive oil, salt and pepper.   Roast until carrots are tender (15 minutes).  Add butter and syrup to carrots.  Stir to combine and continue to roast 7-10 minutes.

{maple BakeD Acorn squash}

  • 1 Acorn Squash

  • 1 Tbsp Unsalted Butter

  • 3 Teaspoon Watson's Barrel-Aged Maple Syrup

  • Dash of Salt

Preheat oven to 400.  Carefully cut the acorn squash in half from stem to tip.  Scrape the inside until smooth. Score the inside with a pairing knife.  Pour 1/4 inch water over the bottom of pan.  Rub 1/2 tablespoon butter into the inside of each half and sprinkle with salt.  Crumble teaspoon of brown sugar into center of each half and drizzle with maple syrup.  Bake for 1 hour to 1 hour and fifteen minutes until tops are nicely brown and squash is soft.


  • 6 Bone-In Skin on chicken breasts

  • 1-2 tablespoons olive oil

  • 1/2 Cup Chicken Broth

  • 1/2 Cup Watson's Barrel Aged Maple Syrup

  • 1 tablespoon fresh thyme leaves or rosemary

  • 4 thinly sliced garlic cloves

  • 2 tablespoons cider vinegar

  • 2 tablespoons stone ground mustard

Preheat oven to 400.  In large skillet, heat oil over medium-high heat.  Season chicken with salt & pepper and saute both sides until brown.  Remove chicken from pan.  Add broth, maple syrup, thyme and garlic.  Bring to a boil, stirring frequently. Add vinegar and mustard and cook for another minute.  Place chicken in baking dish pour any sauce over chicken and bake 30 minutes or until chicken cooked thoroughly.  Serves 6.

{maple Balsamic


  • 1/4 cup extra-virgin olive oil

  • 2 teaspoons golden balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon pure maple syrup

  • Salt & Pepper to taste

Combine all ingredients in a mixing bowl; whisk until well combined.  Place in jar with lid and refrigerate for up to two weeks