Claire Marin, founder of Catskill Provisions in upstate New York, is known for her sustainable honeys. But this small-batch, local maple syrup is a staple in our kitchens – it’s our go-to for mile-high stacks of pancakes, sweetening our coffee and oatmeal, and even using in cocktails.
The sweet, clean flavor comes from the meticulous process: They carefully heat the syrup to 180-200°, then filter it twelve times (!!) through natural paper. This helps eliminate “syrup sand” and boosts clarity, resulting in a Grade A syrup that’s delicious on everything you’d imagine, but is also light-bodied enough to be used as a common simple syrup.
Totally sweet, dude.
TIP OF THE TONGUE
Try using in place of simple syrup in your favorite gin based cocktails. It adds a more complex flavor, and lessens the headache the next morning. Win-win.