wagram springs - b2b cocktail - recipes

B2B Stinger – Cocktail


– 1 1/2oz bourbon
– 1/2oz Wagram Springs Birch Syrup
– 1/2oz fresh squeezed lemon juice


Mix all ingredients with ice in a cocktail shaker, strain and serve or mix all ingredients in a cocktail glass over ice. Enjoy!!

wagram springs - roasted beet salad - recipes

Roasted Beet Salad


– 6 medium size beets, whole unpeeled
– 3/4 cup apple cider
– 1/8 cup Wagram Springs Birch Syrup
– 1 tsp Dijon mustard
– 1 tbsp. honey
– 1 head of shaved fennel
– 1/2 cup yogurt
– 1 bunch dill
– 1/4 cup of toasted bread crumbs or croutons
– sea salt and pepper for seasoning


1. Preheat oven to 400F Season a baking tray with sea salt. Place the whole beet on the salt tray and cover with tin foil.Roast for 35-40 minutes or until the beets are fully cooked. Let cool for 10 minutes.

2. Peel the cooled beets (you may want to use rubber gloves). Cut the beets into quarters and place in a mixing bowl.

3. Shave fennel using a mandolin or chop finely. Add fennel to the beets.

4. For the dressing: mix apple cider, birch syrup, Dijon mustard & honey.

5. Coat the beets and fennel with the dressing. Season with sea salt & pepper.

6. Plate the salad mix on top of a spoonful of yogurt and garnish with dill and bread crumbs when ready to serve

white wine birch glaze - recipes

White Wine Birch Glaze For Salmon


– 1/8 cup Wagram Springs Birch Syrup
– 1/4 cup dry white wine
– 1 whole shallot
– 1 bay leaf
– 1 tbsp. Dijon mustard
– butter and olive oil to sweat onions


Finely dice the shallot. In a small sauce pan heat the olive oil add butter till just hot, add shallots.Cook till translucent. Add white wine and bay leaf, reduce 3/4 of the wine then add birch syrup bring to a simmer and cook for 15-20 minutes or till syrup consistency. Cool to room temp remove bay leaf and add Dijon. Use to glaze salmon, poached, broiled or bbq. Also delicious on roast pork tenderloin or chops.

wagram springs - cream scones - recipes

Birch Syrup Scones


– 3/4 cup heavy cream
– 1 large egg
Р2 Tbsp Wagram Springs Birch Syrup
In separate bowl mix:
– 2 cups flour(can use 1 1/2 cups gluten free flour plus 1/2 cup almond flour)
– 1/4 cup sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 6 Tbsp (3/4 of stick) cold unsalted butter
– 2/3 cup black currants(elderberries or 1/2 cup wild blueberries)


1. Preheat oven to 400F degrees.

2. Whisk together cream, egg and birch syrup.

3. In separate large bowl blend flour, sugar, baking powder and salt.

4. With pastry blender cut butter into flour mixture.

5. With a fork stir in currants, then cream mixture until just combined, the dough should be crumbly, don’t overwork.

6. Form dough into ball. Transfer dough to lightly floured board (or wrap in plastic wrap and put in fridge if baking later), pat into 6 inch circle about 1 inch thick and cut into desired wedge size.Place wedges on baking sheet with parchment paper or lightly greased (if desired brush tops with a little cream and sprinkle with sugar).

7. Bake until golden approx. 15 – 20 minutes, rotating sheet halfway through.

*NOTE: Unbaked scones can be frozen in a single layer, then store in zip-top bag in freezer for up to 2 months.Brush frozen scones with cream and bake 375F degrees for 25 minutes.