Spencer McCandless

I can't tell if this recipe is off or I'm just missing something basic about how you're supposed to dissolve viscous stuff like maple syrup. The other flavors are fine, but in addition to there being way too much maple syrup, I don't understand how anyone mixes this over ice without it just congealing at the bottom of the mixing glass. Doing this with half the maple syrup and doing a dry shake with no ice before straining it into the glass produced much better results for me.