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Filibuster
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out
Miguel Perales
4th September at 22:36
Very nice sour. Nice balance. I would recommend that you don't use a "dark" maple syrup because it gives the cocktail a visual, not-too-pleasant brownish color.
30th August at 03:32
This drink appears in the book Left Coast Libations which puts it at 2010 or before.
30th August at 07:43
Many thanks, Frederic. Looks like it was 2008. I've corrected above and will dig out my copy of the book.
29th August at 06:03
Lovely, but surely a variation on the Habitant cocktail from Quebec.
28th August at 17:59
Very nice. A whisky sour but a good one. Benefits from angostura generosity I found.
16th August at 09:34
I’ve just updated this recipe and will rephotograph ASAP. The previous recipe:
45 ml Straight rye whiskey (100 proof /50% alc./vol.)
22.5 ml Lemon juice (freshly squeezed)
15 ml Maple syrup
15 ml Egg white (pasteurised) or Vegg White vegan egg white alternative
45 ml Straight rye whiskey (100 proof /50% alc./vol.)
22.5 ml Lemon juice (freshly squeezed)
15 ml Maple syrup
15 ml Egg white (pasteurised) or Vegg White vegan egg white alternative
8th December 2022 at 01:23
Delightful. Very well balanced. Did use 3 drops of Angostura bitters on top of the foam. Maple add a softening of the rye and the lemon adds a nice zest of citrus. Very refreshing.