kweetech wrote:Though I never had thought of bourbon maple syrup before...time to head to the kitchen via the liquor cabinet. Pancakes will never be the same.
I have a skip in my culinary vinyl when it comes to bourbon. If it's sweet, and I want to add booze, I go bourbon every single time. Unless there are tropical ingredients (coconut, bananas)--then it's rum.
See: peaches, pecans, caramel, maple, apple...
This conversation is unfair at 1pm on a weekday.