Beverage News – Cabin Fever Maple Liqueur

Beverage News – Cabin Fever Maple Liqueur

cabin  fever a 80 proof maple spirit

welcome to cabin fever

cabin fever / 80 proof maple spirit

Be proud New England, your spirit has arrived. Cabin Fever is an 80 proof Maple Spirit Liqueur that has dark rich tones and is incredibly smooth. Chilled filtered so it is not too sweet, Cabin Fever’s taste is a harmony of oak and maple at the forefront with hints of caramel and butterscotch. It benefits from traditional craftsmanship such as 100% Vermont maple syrup, three-year barrel aging and devotion for extremely high quality.

New England’s Spirit….Be Proud New England…..CABIN FEVER

Chester NH man brews maple liqueur

John Carey

Cabin Fever Maple Liqueur

— CHESTER — “Cabin Fever” Maple Spirit Liqueur has been recently accepted by the N.H. State Liquor Commission for full distribution in all state liquor stores.
The spirit is a three-year-aged 80 proof maple liqueur created by Rob Robillard of Chester.

A former U.S. national sales manager for British optical-electronics firm Lloyd-Doyle, Robillard is a founding partner of Custom Spirits, LLC.
“Its turning a hobby into a full-time thing,” he said of his new career. “I tried to create a spirit we New Englanders could be proud of — not just another trendy flavored vodka.

“I came upon the idea of a maple spirit by traveling extensively outside the U.S. I noticed that every region I visited had a special fruit or plant that was distilled and made into a spirit. They all seemed very proud of their regional spirit. In Mexico they distill tequila from agave. The French are just so proud of their cognac. Scotch from Scotland. In Iceland they distill from a type of moss that grows there. It tastes awful. I thought a maple spirit would be more pleasing than this moss stuff.”

According to Robillard, it took almost a year to get the engineering done and create a “robust product” without changing the recipe.

“A lot of work has to be done before it can be bottled,” he said.

The process of engineering a new spirit was not as smooth as the taste of a fine liqueur. Robillard’s research included traveling to Europe to visit locally renowned distilleries of the area. He also took distilling classes and has studied the subject for four years.

“Most people like maple and appreciate the fact it’s made with real maple,” said Robillard. “The trick was to keep the maple flavor without making it too sweet. Lots of effort went into striking the right balance. We even considered calling it ‘Cabin Fever Maple Spice.'”

The Depot Square Steakhouse in Derry serves the liqueur in a hot apple cider drink.
“People really like it, especially this time of year,” says Janie Tuerck, Depot Square co-owner and bar manager.

Cabin Fever has caught on outside of the New England states. Robillard has received calls from agencies in Colorado and Oregon that are interested in distributing his product.
“It was kind of like being a musician and hearing my song on the radio,” says Robillard of his success with Cabin Fever.

First conceived in Robillard’s backyard, Cabin Fever is now bottled in Cleveland, Ohio. But he still conducts all his research and development at home.

Robillard is married with two children, ages 7 and 11. “They love (the career change) because I’m home a lot more now,” says Robillard.

Cabin Fever is available at all New Hampshire state liquor stores in addition to the Depot Square Steakhouse in Derry and other local venues.

Copyright © 1999-2010 cnhi, inc.


Rob Robillard with his maple spirit liqueur called Cabin Fever. Derry News

Cabin Fever Maple Brined Pork from Chef Garth Lyndes

Submitted by Rachel Forrest on Tue, 03/25/2008 – 15:06.


Cabin Fever Maple Brined Pork Chop

Chef Garth Lyndes, Portsmouth’s Sheraton Harborside


2 c. water

1 c. Grade A maple syrup

1/4 c. kosher salt

3 T. Molasses

3 c. Cabin Fever Maple Liqueur

1 c. ice cubes

6- 1 1/2 inch think pork chops, center cut

2 t. minced shallot

Mix water, 2 1/2 cups Cabin Fever Liqueur, salt, molasses and 1/2 cup maple syup in a bowl. Stir in ice cubes. Place chops in 9 x 12 pan and pour brine mixture over them. Cover and refrigerate 4 hours.

I’ve Got Cabin Fever

Made with 100% Vermont Maple Syrup in Chester, NH, Cabin Fever is indeed, “New England’s Spirit” and it does pack a wallop. While it’s called a Maple Spirit Liqueur and that’s it’s official designation, it’s robust enough to be used just like a whiskey in cocktails and in cooking. With it’s hints of butterscotch and caramel, it’s great for desserts, glazes and that big flambe. Find it in the NH Liquor store for under $20.

Cabin Fever Maple Liqueur

Cabin Fever recipes:

New England’s Own

Cabin Fever on the rocks

Spring Fever

1 part Cabin Fever

1 part Black Rum

Sprite or Ginger Ale

Splash of Lime Juice

North ‘N South

1 part Cabin Fever

1 part Southern Comfort

Fill with Diet Coke or Ginger Ale

North End

2 parts Cabin Fever

1 part Amaretto

Optional lemon twist

Serve in Brandy Snifter

Spicy Orange

1 part Cabin fever

1 part Orange Vodka

Orange Juice

Garnish with orange

Nautical Night

1 part Cabin Fever

1 part Black Rum

Fill with Coke

Uncle Bob’s Cabin

Cabin Fever

Splash of Sweet Vermouth
Maraschino Cherry
Orange Wedge

Shake with ice and strain to chilled Manhattan glass. Garnish with maraschino cherry & orange wedge

Cabin Fever Chocatini

1 part Cabin Fever

1 part Vanilla Vodka

1 part Original Godiva Liqueur

Serve chilled in Chocolate rimmed Martini glass

Cabin ‘N Coffee

Shot of Cabin Fever

Fill with Coffee

Top with Whipped Cream

Oatmeal Cookie

Baron Jagaer


Kahlua (dash)

Irish Crème

Cabin Fever

Ice Cream New England’s Way

Cabin Fever on Vanilla Ice Cream

Cabin Fever Pecan Pie

Add a 1/8 cup of Cabin Fever to your favorite Pecan Pie recipe. Add 5 minutes to cooking time

Vermont Snow Cone

Pour Cabin Fever over a Snowball or

Cup of shaved ice

*all drinks served on the rocks unless noted otherwise

Cabin Fever Maple Liqueur

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