Monday, June 11, 2012

Maple Bourbon, Cocktail

Since this week is all about inventing dishes and moving out of our comfort zone (so we can stay in our financial comfort zone, also known as "not overdrawn"), I'm experimenting with cocktails as well. And since maple products keep arriving in my mailbox (from my fairy godfriends in Vermont), why not sweeten up that bourbon?

2 oz bourbon or whiskey
1 t maple syrup
2 dashes Angostura bitters
maple sugar for glass rim (optional)

Stir to combine, serve over ice.
Since I'm from Utah, I am preternaturally bad at cocktail mixing. In hindsight, the maple sugar on the rim seemed like a little much. But I had it around and it tasted good and it made the rim on the glass sticky and fun to sip on. So if I've committed an alcoholic faux pas, apologies. But if you're going to go maple syurupy on a cocktail, why not go all the way?


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