federal buffalo stamp

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Maple Syrup
3/4 oz Lemon Juice
4 piece Ginger

Muddle ginger, add the rest, shake with ice, strain into a rocks glass with ice, and garnish with a piece of candied ginger on a pick (omit garnish).Two Tuesdays ago, I made a drink from a set of online recipe flashcards from The Lion's Share in San Diego called the Federal Buffalo Stamp by Hassan Mahmood. The drink dates back to around late 2011 and is reminiscent of the Penicillin and a gingery Maple Leaf. The bar's Instagram described, "Many of you have put lips to this balanced combination of sweet and spice, it has earned its accolades as a The Lion's Share favorite/classic/happy hour staple! It's been with us since the first days of opening." The drink was originally made with Buffalo Trace Bourbon according to early articles about the bar which probably directed the name. Once prepared, the Federal Buffalo Stamp gave forth a Bourbon and maple bouquet. Next, lemon mingled with amber notes from the maple and aged whiskey on the sip, and the swallow stampeded forward with Bourbon, maple, and ginger flavors on the swallow.