|2 fl oz||Bourbon whiskey|
|2⁄3 fl oz||Maple syrup|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A bourbon sour sweetened with maple syrup and served on-the-rocks. This drink also works well served straight-up – indeed we first came across the St. Lawrence in 2011, served ‘up’ in a coupe, at Bar Rouge, Copenhagen, Denmark.
Adapted from a recipe created in 2001 by Michael Butt of Soulshakers, London, England.