There is a breakfast place near me that makes the biggest and fluffiest pancakes, possibly ever. They stack them into a tower of 5, and in between each one they layer in heaps of pulled pork, and smother the whole thing with bourbon spiked maple syrup.
It is exceptional for many reasons, the super smokey pork is definitely one of them) but for me it always holds a soft spot, because it’s what got me obsessed with the combination of bourbon and maple syrup.
This is a drink I find myself making often at home when I have friends over. It is everything you want in a bourbon sour, but with the added complexity and richness of using maple syrup instead of a simple sugar syrup. It is in no way cloying in it’s sweetness, nor is the maple a loud flavour. It just gives a bit more depth to the bourbon.
Friends, it’s so good. I’m not sure why a Canadian staple (sorry Vermont) and a down south liquor are so brilliant together, but they are. They are bloody brilliant, never more so than in this drink.
- 2 oz Bourbon
- 1 1/2 oz Lemon Juice
- 1 oz Maple Syrup
- 1 Egg White (optional)
- 2 drops of Angostura Bitters
* Egg Whites: You can certainly make this drink without the egg whites if you don’t have any handy, or if the idea of a raw white sketches you out. But let me warn you – your drink will be frothier and smoother with the white in there.
Pour all the ingredients except the bitters into a cocktail shaker filled with ice. Give it a good skake until the whites become very frothy. Pour into a fresh glass and shake a few drops of the angostura bitters on top.
Read more of Claire’s adventures in pastries and cocktails at Livia Sweets.