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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
G. M. Genovese
24th February at 07:28
It's good. Fairly tart. I don't have Abbott's bitters, so I used Bitter Truth Bogart's Bitters, which I didn't quite detect in the final product. Willett 4-yr rye, as usual... Seems like it's missing some texture/body. Also seems like a drink one could sub in apple brandy or Cognac.
24th February at 07:33
Made a small sample of the 2:1:1 right after (ice might've been too wet though) and that was closer to what I was hoping for. More distinct. More maple, mouthfeel improved, and I detected more than a hint of the bitters (the dose amounted to a dash).