Maple Butter Tart Liqueur

Marie Porter is a cookbook author and active blogger from Hamilton. She is the “Evil Cake Overlord, All -Around Kitchen Badass!” who produces the entertaining

This is Marie Porter’s recipe for Maple Butter Tart Liqueur.


  • 1 Cup Dark Raisins
  • 2 Vanilla Beans
  • 3 Cups Decent Quality Vodka
  • 2 1/2 Cups Brown Sugar Packed
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Water


  1. Place raisins in a large, clean jar.
  2. Slice vanilla beans lengthwise, scoop the seeds out. Add beans and seeds to the jar, top with vodka, and shake well. Store in a cool, dark place for about 4-7 days, shaking daily.
  3. After a few days, taste. If the flavour is good and strong (it’ll likely be!), strain out raisins and vanilla, discard.* If you want more flavour, allow it to sit for another week or so, shaking daily.
  4. Combine brown sugar, maple syrup, and water in a pot. Cook over medium heat, stirring frequently, until sugar is fully dissolved. Remove from heat, allow to cool.
  5. Combine infused vodka with maple-brown sugar syrup, stirring or shaking well to combine. Bottle in clean wine or liqueur bottles.
  6. After bottling, you should let it age for about a week in a cool place before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.


Saving a few vodka raisins to place in the liqueur bottle makes for a cute presentation idea.

By George originally came by this recipe in The Toronto Sun: Butter Tarts Recipes for the Quintessentially Canadian Dessert.

Here is the source page on the Celebration Generation Blog: Maple Butter Tart Liqueur

Here is Marie Porter’s recipe for Maple Butter Tarts and Gluten-Free Butter Tarts

By George has declared July as “Butter Tart Month.” Here is a menu of our delectable articles on Canada’s iconic dessert.

Chris George, providing reliable PR counsel and effective advocacy. Need a go-to writer or experienced communicator? 613-983-0801 @ CG&A COMMUNICATIONS.



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