I love using maple syrup in a cocktail because it does double duty as both a sweetener and a flavoring agent. This wintry riff on a classic gimlet is rounded out by the maple syrup and botanical NOLET’S Silver Gin (think: peach, rose, and raspberry), with just the right whiff of spice from the star anise garnish. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with NOLET’S Gin. —The Editors
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.