Introducing the New Collective Art’s Maple Syrup Barrel Rum for Collective Weekends

Hello November! We’ve got another Collective Arts Weekend and I’ve got something special I’m dropping. You may have caught the news, but in case you haven’t, Collective Arts has released a new spirit! That’s right friends. We’ve got a delicious new addition, serving you Collective Arts Maple Syrup Barrel Rum! I’m so excited to share some of the creations I put together for this special weekend.

What are Collective Weekends All About?

It’s an honour to officially be the Spirits Ambassador for Collective Arts. I’ve long loved this brand well before the Liquid Culture days, so it’s a real treat to be working with this local brewer and distiller. So throughout the year, you’re going to see me put together what I call “Collective Weekends”. Cocktails that I share using a range of Collective Arts distills and brews, showcased in varying styles and techniques.

As mentioned above, I wanted to exclusively share some of my Rum inspiration this weekend. With this new Maple Syrup Barrel Rum, it’s bringing out all sorts of creativity, and I’m ready to share them all!

For my weekends, I like to vary the skill levels for the cocktails created. Because we all know we’re exhausted on Fridays and need something easy to build, while Saturday and Sunday we can have a bit more fun. Whatever mood you’re in, you’ll find a cocktail for you! So let’s begin.

FRIDAY – Maple n’ Stormy

I feel as if I’m cheating on my Goslings family for creating a Dark n’ Stormy with something other than the black seal. But we all know it’s made with other rums, and this is just a great example of a Canadian influence. As always, I like to keep my cocktails on Friday Simple, especially if you’re busy shopping for Black Friday today. Just ensure you’ve got a quality Ginger Beer (personally love Grace Foods Island Soda Ginger Beer)!

Maple n’ Stormy

The Dark n' Stormy get a Canadian refresh, using Collective Arts new Maple Syrup Barrel Rum!

– Difficulty: Easy

Servings 1 cocktail
Author Monica C


  • 1.5 oz Collective Arts Maple Syrup Barrel Rum
  • 4 Lime Wheels
  • 2-3 oz Ginger Beer
  • 3 dashes Angostura Bitters


  1. In a Collins glass, layer in ice and lime wheels.
  2. Fill your glass with Rum, Angostura Bitters and top with Ginger Beer. Stir before serving.

SATURDAY – The Canadian Jungle

Okay! Let’s bring out the shaker, because I’m challenging you a little bit this Saturday. I love to layer in a good Overproof rum with other rums. Plus I was slightly inspired by the classic Jungle Bird cocktail to create this magic. Pineapple, Lime, and a Coffee Maple Syrup come together in this gorgeous creation. 

The Canadian Jungle

A loose spin on the Jungle Bird Classic Cocktail using Collective Arts new Maple Syrup Barrel Rum.

– Difficulty: Intermediate

Servings 1 cocktail
Author Monica C


  • 1.5 oz Collective Arts Maple Syrup Barrel Rum
  • 0.5 oz Lemonhart 151 Overproof Rum
  • 1 oz Pineapple Juice
  • 0.5 oz Lime Juice
  • 0.5 – 1 oz Coffee Maple Syrup *
  • 3 Sprigs Mint


  1. In a shaker, add in 1 sprig of mint (stem removed).
  2. Add the rest of the ingredients (except remaining mint). Add a handful of ice and short shake.
  3. Strain over crushed ice. Top with remaining mint.

Recipe Notes

* To make the Coffee Maple syrup, in a small saucepan, pour ¼ cup Espresso, ¼ cup Water, ½ cup Maple Syrup. Stir and let this syrup come to a simmer. Peel the skin of half an orange and place into syrup and let it simmer for 3 minutes. Let cool before use and storing in fridge.

SUNDAY – Warm Ginger and Maple Rum Toddy

It was my mom who gave me the idea of a warm cocktail for Sunday and I ran with it. I love a good warm cocktail and I wish I saw it more often. I went fairly simple with this creation, and I recommend using your tea strainer to allow the fresh flavours to infuse, and avoiding your teeth. 

Now something that may surprise you is the use of Gin in this recipe. I wanted to keep this fairly bright for a Toddy. And that splash of juniper was the perfect combo to warm up too. Just want to keep it Rum based? That’s good too! 

Warm Ginger and Maple Rum Toddy

This Rum Toddy is made delicious with Collective Arts new Maple Syrup, Bourbon-Barrel Rum, combining fresh ginger, maple and citrus!

– Difficulty: Easy

Servings 1 cocktail
Author Monica C


  • 1.5 oz Collective Arts Maple Syrup Barrel Rum
  • 0.5 oz Collective Arts Dry Gin
  • 0.5 – 1 tsp of Maple Syrup
  • ½ tsp zest of Orange Lemon and Grated fresh Ginger
  • 3 – 4 oz Boiled Water


  1. In your mug, add in your Rum, Gin and Maple Syrup.
  2. Add your zest into a Tea Strainer and pour your boiled water. Let it rest for 3 minutes before straining.

Want to find more recipes mixing with Collective Arts?! Check out some of my creations HERE.

Monica Carbonell

Hi, I’m Monica and I’m your Fairy Barmother. At Liquid Culture, creativity is encouraged and education is used to empower followers to be the best they can be. We want to provide you with the tools to confidently bartend within your own home and to have some fun while doing it too! Inside this website you will find recipes, videos, articles and more that will teach you everything you need to know about being your best Home Bartender!


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