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.