Maple Rye Sour
The recipe for this sweet-tart drink is based on the Prospect Park Sour, created by Brad Farran at the Clover Club in Brooklyn, New York. It first appeared in the story Maple Mixer from Saveur, Issue #136.
This recipe appeared in our March 2011 issue in the story Maple Mixer.
MAKES 1 COCKTAIL
2 oz. rye whiskey, preferably Rittenhouse
1/2 oz. fresh lemon juice
1/2 oz. fresh orange juice
1/4 oz. maple syrup
1/4 oz. Luxardo Amaro Abano liqueur
Strip of orange peel, to garnish
2 oz. rye whiskey, preferably Rittenhouse
1/2 oz. fresh lemon juice
1/2 oz. fresh orange juice
1/4 oz. maple syrup
1/4 oz. Luxardo Amaro Abano liqueur
Strip of orange peel, to garnish
Combine whiskey, juices, syrup, and liqueur in a cocktail shaker, fill with ice, and cover; shake vigorously until chilled. Strain into a chilled sour glass and garnish with orange peel twist.
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