Maple Whisky Sour
This is a classic cocktail that is served the world over, first appearing in Jerry Thomas's The Bartender's Guide in 1862. We've changed it only slightly to add maple syrup as the sweetener, since any class on American beverages must consider maple as an ingredient. The maple matches surprisingly well with the lemon and the whisky. For what it's worth, this is a very similar cocktail to our very popular Colonel Langdon, except the spirit has been aged in oak for a time.
[Part of the Art of the Cocktail series, season two.]
2 oz Roundstone Rye
1 oz fresh lemon
½ oz fresh orange juice
½ oz maple syrup
½ oz aquafaba (optional)
Dry shake, then stir with ice and strain into a cocktail glass, garnish with a lemon twist.