Name: Vermouth and Maple Whisky Sour
Prep time: 10 min
Total time: 10 min
Yield: 1 serving(s)
Ingredients: ½ cup (125 ml) ice cubes; 1 oz (30 ml) rye whisky; 1 oz (30 ml) dry white vermouth; 1 oz (30 ml)) lemon juice; 1 oz (30 ml) amber maple syrup (see note); 1 long lemon zest, removed with a vegetable peeler; 1 small fresh bay leaf (optional)

Ingredients

½ cup (125 ml) ice cubes
1 oz (30 ml) rye whisky
1 oz (30 ml) dry white vermouth
1 oz (30 ml)) lemon juice
1 oz (30 ml) amber maple syrup (see note)
1 long lemon zest, removed with a vegetable peeler
1 small fresh bay leaf (optional)

Preparation

Place the ice cubes in a lowball whisky glass. Pour in the whisky, vermouth, lemon juice and maple syrup. Mix well. Garnish with the lemon zest.
On a baking sheet, using a small kitchen torch, lightly char the bay leaf. Place in the glass.

Note from Ricardo

We prefer amber maple syrup for its richer colour and flavour.

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Vermouth and Maple Whisky Sour

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Culinary Torch