Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Maple syrup |
| 4 drop | Bob's Abbotts bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Your choice of whisky and bitters (I use Bob's Abbotts) will make or break this potentially brilliant whisky sour. Maple syrup should be in more sours.
History:
Adapted from a recipe in Ted Saucier's 1951 Bottom's Up where this cocktail is credited to Larry Denis, Head Bartender at the Seigniory Club, The Log Chateau, Quebec, Canada.
HABITANT
Ted Saucier, 1951
By Larry Denis, Head Bartender, Seigniory Club, The Log Chateau, Quebec.
This is a winter favorite.
2 or 3 parts rye whisky
1 part fresh lemon juice
1 part maple syrup
Dash bitters
Ice
Shake. Serve in a cocktail glass.
Alcohol content:
- 1.7 standard drinks
- 22.52% alc./vol. (45.04° proof)
- 24.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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