Runamok Maple Syrup x WhistlePig Rye Whiskey: a fusion of handcrafted, artisan brands. The result: a unison of two of Vermont’s most celebrated producers and an delicious addition to Runamok Maple’s growing collection of barrel-aged, infused and smoked maple syrups.

The new bottling is Runamok Maple’s pure Vermont maple syrup that has been aged in the same Vermont oak barrels that WhistlePig uses for its award-winning rye whiskey.

In addition to lush maple flavor, the bottle aging in barrels delivers notes of toffee and rye spice—so good you can eat it from the spoon.
 
 
OTHER RUNAMOK MAPLE SYRUPS

Barrel Aged Maple Syrups: In addition to the new WhistlePig syrup, there are Apple Brandy Barrel Aged, Bourbon Barrel Aged, Rum Barrel Aged, Whiskey Barrel Aged Maple Syrups.

Infused Maple Syrups: Cardamom Infused, Cinnamon + Vanilla Infused, Cocoa Bean Infused, Coffee Infused, Elderberry Infused, Ginger Root Infused, Hibiscus Infused, Jasmine Tea Infused, Makrut Lime Infused, Smoked Chili Pepper Infused and Strawberry Rose Infused.

More: There’s the Sugarmaker’s Cut Traditional Maple Syrup, Smoked With Pecan Wood Maple Syrup, plus limited editions and seasonal flavors, such as Holiday Spice Infused and Festivus Infused (in honor of the Costanza family).

Runamok is one of our favorites lines of maple syrup. They different varieties are as delightful in cocktails and on pancakes as they are as sauces and glazes.

Check out 18 ways to use maple syrup beyond French toast, pancakes and waffles.

Check them out here.
 
 
ALSO NEW: MAPLE COCKTAIL MIXERS & COCKTAIL BITTERS

The WhistlePig collaboration also includes Barrel-Aged Maple Bitters, made with a base of WhistlePig’s 15-year-aged Estate Oak Rye and Runamok Maple’s organic maple syrup.

A special blend of herbs and spices is added to the base to create a beautiful version of bitters. Just a few drops will elevate a wide variety of cocktails.
 
New Cocktail Syrups

 
New Cocktail Bitters

 
 
These products are great for gifting and for treating yourself.
 
 
GET YOURS AT RUNAMOKMAPLE.COM.

THE DIFFERENT GRADES OF MAPLE SYRUP

[1] A bottle of the new Runamok maple syrup aged in WhistlePig rye barrels (all photos © Runamok Maple).

[2] One of the many ways you can use it: Top ice cream and other desserts.

[3] New for cocktails: Runamok Maple Bitters & Maple Cocktail Syrup are one of four varieties.

[4] Sparkle Syrup enlivens a Pimm’s Cup (a classic summer drink).

[1] How about exchanging the bourbon for scotch, or another favorite spirit in your Mint Julep? Here, a Scotch Julep in the traditional silver Mint Julep cup (photo © Glenfiddich).

[2] Fresh spearmint is a key ingredient of the Mint Julep (photo courtesy Clarkson Potter Publishing, Indian Home Cooking by Suvir Saran).

[3] While the silver cup is traditional, you can serve a Mint Julep in any glass. Here’s the recipe for this Kiwi Mint Julep (photo © Pampered Chef).

[4] Use a rocks glass for a short drink (photo © Distilled NY).

May 30th is National Mint Julep Day. A Mint Julep—most famous today as the official* cocktail of the Kentucky Derby—is made with spearmint, bourbon, sugar, and water, served in a cup packed with crushed ice. It’s similar to a Mojito, but substitutes bourbon for rum.

Traditionally, mint juleps are served in silver or pewter cups (photo #1).

The fresh mint leaves are used very lightly bruised to release more of their aroma and flavor.

A tip to keep mint or any fresh herb last longer: Trim a bit off the ends of the stems and place the herbs in a glass of water. Cover with a plastic bag and keep in the fridge.

The original Mint Julep from the American South was made with bourbon or with genever†, aged gin.

Today the gin has disappeared as an option; but you can revive it, genever, gin, or any favorite spirit.

Sure, bourbon may be first in your mind; but you can also make a gin julep, a rum julep, a scotch julep, a tequila julep, or a whatever-you-want julep.

So go back to the original genever, use English dry gin, keep the bourbon, or use another spirit. The choice is yours.

The recipe is below made with Scotch, an alternative whiskey choice (check out the different types of whiskey). But first:
 
 
WHAT’S A JULEP?

“Julep” is a Middle English term for a sweet drink. The word is derived from the Arabic gulab, pronounced julab, which refers to a rose petals steeped in water (which can be drunk or used for other purposes).

The term julep first appeared in English sometime between 1350 and 1400 C.E.

The Mint Julep cocktail originated in the American South in the 18th century, where it was made with bourbon or with genever. Genever is aged gin—the original gin, a rich distillation that’s more like a flavored whiskey than the more familiar English dry gin.

Here’s a detailed history of the Mint Julep.

The gentry served their mint juleps in silver or pewter cups (photo #1). However, few of us have the space to keep a collection of julep cups, so any tall glass is fine.

You can also serve a “short” Julep in a rocks glass (photo #4).

For a party, you can set up a Julep Bar and let everyone create his or her own. Here’s what you need:

 
Even if you don’t have a party bar, you can gather a few friends to try Mint Juleps with different spirits. That’s food fun!

 
RECIPE: MINT JULEP WITH YOUR SPIRIT OF CHOICE

Ingredients Per Drink

 
Preparation

1. COMBINE all ingredients but the garnish in a shaker with ice. Shake briefly and strain over crushed ice in a collins glass or other tall glass.

2. GARNISH as desired.

 
MORE MINT JULEP RECIPES

*The proclaimed (by Churchill Downs) “Official Drink of the Kentucky Derby” is the Old Forester Mint Julep, made with the Old Forester brand of bourbon. A straight bourbon whiskey now produced by the Brown–Forman Corporation, it has been on the market continuously for longer than any other bourbon and was the first bourbon sold exclusively in sealed bottles. It is a 60-proof bottling—lower than conventional 80-proof bottlings. Here’s the exact recipe used at Churchill Downs.

†Genever, the original gin, is aged, unlike London dry gin. It was first made in Holland in a pot still, from a grain mash of barley, rye and corn. There are two styles: Oude (old), which has a golden tint and a sweet, aromatic flavor; and Jonge (young), which is drier and has a lighter body. Overall, it is heavy-bodied and strongly flavored, with a pronounced malty taste and aroma. This style is popular in The Netherlands, Belgium, and Germany. Here are the different types of gin.

††A tablespoon is equal to 3 teaspoons. A half tablespoon is equal to 1-1/2 teaspoons. Personally, we prefer the half tablespoon for a slightly-less-sweet drink. TIP: Keep the spoons in a glass of water to minimize the sticky drippings.
 
 

May 28th was National Hamburger Day. We used the occasion to try something new: an Asian-fusion hamburger, with a recipe from Hello Fresh.

The all-American hamburger sandwich takes on the garnishes of a Vietnamese bánh mì sandwich.

The banh mì sandwich was born in the era of French Indochina, when France annexed territories in 1862. The French remained in the region until 1954. (The State of Vietnam was established in 1949.)

During this period, there were many resident French administrators, military and merchants. They brought French cuisine with them, and Vietnamese restaurateurs and household staff learned how to cook it—including baking baguettes.

When the French left, the Vietnamese varied the classic baguette recipe by making it more to their taste: mixing rice flour with the conventional wheat flour. The result: an airier, puffier baguette, with room to pack in:

 
The condiment of choice was mayonnaise or a dash of Maggi Seasoning, soy sauce are-like condiment that is made made in a similar way, but Maggi is made from hydrolyzed wheat protein instead of soybeans. Its flavor is deeper and more complex than soy sauce.

So the Hello Fresh chefs put their heads together to develop a Vietnamese-inspired recipe, marrying burger and bánh mì was the first thing they thought of. But it stands to reason that if something could stand the test of time and taste THIS good between two slices of bread, it would taste equally as delicious between two buns, right?

And the Bánh Mì Burger was born.
 
 
RECIPE: BÁNH MI BURGER

There’s a major shift with this burger: It’s made from ground pork instead of beef. Pork and chicken are the main meats of Vietnam, along with fish. Beef is not often found.

Ground pork is seasoned with fragrant herbs, spices and sauces that intensify as the patties sear. Can you use beef? If you want to. How about a beef-pork blend? Or chicken or turkey burgers?

The burgers are served with oven-baked sweet potato and/or carrot fries.

For a different take on a Vietnamese pork burger, check out this recipe from Sutter Home.
 
 
Ingredients

 
For The Sriracha Mayonnaise

 
For The Garnishes

 
For The Buns

Instead of conventional hamburger buns, use brioche buns.

Or, to get more of a bánh mì effect, serve the burger on a baguette, cut in half horizontally and then cut to the length of a bun.
 
For The Sides

 
Preparation

1. BAKE the fries. Cut the carrots and/or sweet potatoes into julienne fry shapes (if you prefer, you can cut them in coin shapes). Season with salt and a bit of cinnamon. Bake for 20 minutes in a 400°F.

2. MIX the ground pork with the seasonings, and cook to medium. A properly cooked pork burger should have an internal temperature of 160°F. Cook the patty over medium high heat for 5-7 minutes on each side.

3. TOAST the buns as desired. When ready to assemble:

4. SPREAD both bun halves with sriracha mayonnaise. Add the patty and top with the garnishes as desired.
 
 
MORE FUSION FOOD RECIPES

[1] Fusion food: American hamburger meets Vietnamese bánh mì (photo © Hello Fresh).

[2] You don’t need an outdoor grill: It’s easy to make multiple burgers in a grill pan, like this one from Calphalon (photo © Williams Sonoma).

[3] Another Vietnamese-style pork burger with bánh mì seasonings and garnish. Here’s the recipe (photo © Sutter Home).

[4] An alternative to the burger: Turn the ground meat into meatballs, like this chicken meatball bánh mì sandwich (photo © Good Eggs).

[5] While Americans typically prefer a parsley garnish, Vietnamese prefer the more flavorful cilantro (photo © Good Eggs).

[6] An all-American pork burger, with barbecue sauce and sautéed apples (photo © Sutter Home).

*What Is Fusion Food: Fusion food is a particular dish or cuisine that combines elements of cuisines from different countries, regions, or cultures. The California Roll is fusion food: a sushi roll of Japanese crab and cucumber with California avocado. Avocados did not grow in Japan.

†Thai Spice Blend. You can find Thai spice locally or online. This brand from Amazon includes cardamom, cinnamon, clove, coriander, cracked black pepper, cumin, fenugreek, galangal, garlic, ginger, nutmeg, paprika, sea salt, turmeric, and yellow mustard seeds.

‡Shrimp Extract Powder. Ground dried shrimp mixed with salt, shrimp extract powder is used in dips, gravies, marinades, salad dressings, sauces, soups, seasonings, stuffings, and to flavor appetizers, breads/crackers, entrées and snacks. It delivers “an authentic clean shrimp flavor with a pleasant shellfish and shrimp broth profile” [source]. You can buy it online; but it may be easier to simply leave it out of the recipe. There is no immediate substitute. You can check out Knorr Shrimp Flavor Granulated Bouillon; or umami powder; even powdered mushrooms.

[1] What’s different about this double burger, garnished with bacon, lettuce, tomato and pickles? A layer of mashed potatoes (photo © Idaho Potato Commission)!

[2] Ditch the carbs: Add your burger to a mixed salad, lightly tossed in vinaigrette (photo © 5 Napkin Burger).

[3] When you can’t decide between a cheeseburger and a fried egg sandwich with ham (photo © Chad Montano | Unsplash).

[4] For the richest, most flavorful burger, try brisket or short rib (photo of brisket burger © Omaha Steaks).

May 28th is National Hamburger Day. It’s also National Brisket Day, which is a coincidence, since brisket makes a delicious burger.
 
 
WHAT’S THE BEST CUT OF BEEF FOR YOUR BURGER?

Different chefs and grilling experts have their preferred choices of beef cuts and blend proportions. You can try different cuts and blends to see what works for you.

In fact, it’s a fun activity for Memorial Day Weekend or other “grilling” holiday.

Conventional beef cuts for grinding into burgers include:

 
Where are all of these cuts located on the steer?

Check out the chart in our Beef Glossary, which also explains the different cuts of beef.
 
 
WHAT ABOUT WAGYU?

Also called American Kobe, Wagyu—for any purpose—is for those who have deeper pockets. Would you use it to make a wagyu burger?

According to Lone Mountain Wagyu, a purveyor of wagyu beef:

The quality of Wagyu beef ensures you’ll have the ultimate burger, one that’s so buttery, rich, and fantastically textured that it may ruin you for other burgers. Take the risk.

Here’s their article on cooking wagyu beef burgers.
 
 
WHAT ABOUT GARNISHES?

YouGov, an online community, polled more than 9,000 Americans to ask about their preferred burger toppings.

The graphic is below, but allow us to take exception:

Hot sauce, ketchup, mayonnaise and mustard are not toppings. They’re condiments!

A condiment is a sauce, spice or other flavor enhancer that is added to food after cooking.

A second note: Each survey comprises a different group of people whose demographics and psychographics will invariably differ.

Thus, so will the survey results.

On to the results of this one:

Since the dawn of humankind, people around the world have eaten insects for protein—whether whole or in powdered form, like sal de gusano (worm salt).

In [what is now] Mexico alone, a variety of tasty insects were eaten for protein by Aztecs and their predecessors.

 
Personally, we’re not into edible insects just yet. But we have friends who vacation in Mexico every year, and they can’t get enough of them.
 
Fast-forward to today:

If you need a gift for an adventurous eater, or have a bold palate yourself, consider sal de gusano.
 
 
WHAT IS SAL DE GUSANO?

Sal de gusano, worm salt (photo #1), is a specialty of the Mexican state of Oaxaca, and a classic accompaniment to mezcal and tequila (photo #2).

It’s a traditional spice in Oaxaca, which is the heart of the mezcal region.

The salt is made with actual ground red maguey* worm larvae, which live on Agave americana plants.

The larvae are toasted and combined with sea salt and chilies.

Since the larvae spend their lives eating only the agave plant, and their “meat” develops flavors* that pair well with agave-based beverages like mezcal and tequila.
 
 
USES FOR SAL DE GUSANO

In additional to mezcal and tequila shots and mixed drinks, sal de gusano it used with Micheladas.

And don’t forget the Margarita.

Salt and lime are typically served as flavor enhancers with mezcal- and tequila-based drinks. Sal de gusano replaces the salt and provides a much deeper flavor.

“Only in Mexico can we find a product like this, an original pre-Hispanic recipe and 100% Oaxacan†,” says Eduardo Quiroga, chief sommelier at Grand Velas Riviera Maya in Riveria Maya, Mexico.

“It is a product with a unique flavor that enhances the flavor of food and gives it a unique aromatic depth,” [source].

Sal de Gusano gives a distinct Oaxacan flavor to food and drinks. According to Bar Faith:

 
If you had to describe the flavor: It’s umami. In addition, one writer found that they taste “a little like French fries” [source].
 
Bar Faith says, “…[the first time] I tried it at a mezcal tasting, I was hooked and all doubts went out the window.”

“It’s smoky, earthy, and adds unbelievable depth and umami. I don’t think I can enjoy mezcal without some of this on hand.”

Are you ready?
 
> GET YOUR SAL DE GUSANO HERE.

You can also find brands on Amazon.

And for more edible insect products, head to Don Bugito.
 

[1] Sal de gusano: When the larvae are mixed with sea salt and chiles, the chiles color the salt red (photo © Rancho Gordo).

[2] The salt is often served on orange wedges, to suck before and after sips of the drink (photo #2 and #4 © Gran Mitla).

[3] A creative glass rim makes a cocktail quite elegant. Here’s the recipe from Edible DC (photo © Jennifer Chase | Edible DC).

[4] Rim the glass of your favorite festive mezcal or tequila cocktail with sal de gusano.

*The red maguey worms are known as chilocuiles, chinicuiles or tecoles, and are the larvae of the moth Comadia redtenbacheri. There are two varieties, white and red. The red worms live in the root and heart of the agave plant, while the white larvae are in the leaves. According to Quiroga, the red larvae contribute sweetness while the white the larvae have minerality and grassiness [source].