Wednesday, February 25, 2015


1 1/2 oz Rye Whiskey (Old Overholt)
3/4 oz Lemon Juice
1/2 oz Grade B Maple Syrup
1 Egg White

Shake once without ice and once with ice. Strain into a cocktail glass. Garnish with a few drops of Angostura Bitters and use a toothpick to draw designs through the drops.

Two Sundays ago, I turned to my copy of Left Coast Libations to see what gems left unmade. There, I spotted the Filibuster by Erik Adkin then of San Francisco's Heaven's Dog and Slanted Door. The recipe came across like the classic Maple Leaf (albeit using American rye instead of Canadian whisky) with egg white in the mix as well as bitters for garnish, so it seemed like it was worthy of a go.
The Filibuster's Angostura Bitters' designs contributed clove and allspice aromas to the nose. Next, a creamy lemon and malt sip gave way to rye and rich maple flavors on the swallow. While nothing surprising, the drink was nothing but satisfying.

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