Created by Larry Denis, Seignory Club, The Log Chateau, Quebec
Adapted From Bottom's Up by Ted Saucier (1951)
From The Big Bartenders Book by Jeff Masson & Greg Boehm
This is a cocktail worth trying: balanced, bright, fresh, slightly rich and there's no sweetness from the small amount of maple syrup. In fact, I am going try this again with a touch more syrup, especially on a cold night.
- 1.5 ounce Rittenhouse Rye
- 1 ounce Lemon Juice
- 2 teaspoons Maple Syrup
- 1 dash Angostura Bitters
Shake with ice and strain into a chilled cocktail glass.