Date: June 9, 2017
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink. Instead of simple syrup, Adkins substitutes Dark Robust maple syrup to create a deep, frothy cocktail topped with spicy Angostura bitters. The Filibuster throws a bit of heat thanks to its strong rye backbone; Adkins recommends using a lower proof rye in order to preserve the egg white’s foam.
Recipe Sourced from the blog PUNCH drink.
FILIBUSTER MAPLE WHISKEY COCKTAIL // Makes 1 drink
INGREDIENTS:
- 2 ounces rye (preferably Sazerac 6 Year)
- 3/4 ounce lemon juice
- 1/2 ounce maple syrup, Dark Robust
- 1/2 ounce egg white or 1 small egg white
Garnish: Angostura bitters
Glassware: cocktail or coupe
DIRECTIONS:
- Add all ingredients to a cocktail shaker and dry shake.
- Add ice and shake well.
- Strain into a chilled coupe or cocktail glass.
- To garnish, dash Angostura bitters decoratively over top cocktail.
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