Babs and I made up a cocktail, but we haven’t settled on a name yet. It is a variation on a Whiskey Sour, with maple instead of simple syrup. I prefer using very dark, strong-flavored maple syrup, what is known in some areas as Grade B (but not in Vermont, where they prefer to categorize all their maple syrup as Grade A), but that’s a matter of taste. The other people in my house don’t care for that intensity of maple. It’s also very good with a bourbon-barrel aged syrup, like Wood’s. Vermont Sidecar? Maple Sour? What do you think?
- 2 ounces bourbon
- 1/2 ounce lemon juice
- 1/2 ounce maple syrup
Add all ingredients to a shaker filled with ice, and shake vigorously for 10 seconds. Strain into an old fashioned glass with fresh ice, or into a coupe or martini glass. Garnish with an orange slice and a cherry, if desired.