Taste the flavors of fall in Ted Glennon’s spirit-forward sour.
“My goal with this drink was to create a play on the whiskey sour. I think having fresh lemon juice in there with maple syrup as a sweetener and apple cider as a binder accomplishes that in a really great way. I’m a big fan of shaking spices with cocktails because it subtly releases their oils. When you use the cinnamon stick as a garnish, you’re not throwing anything away or reaching over to grab anything, so what you get is ease of producing the drink. Our cocktail program is spirit-forward—we try to embellish, rather than cover up, the character of the spirit. In this recipe, the lemon, maple syrup, and cinnamon enhance this special single-barrel bourbon.”
Who Ted Glennon, beverage director WhereRestaurant 1833, in Monterey, California
2 ounces Eagle Rare 10-year-old bourbon
1 ounce maple syrup
¾ ounce fresh lemon juice
½ ounce sparkling apple cider
1 cinnamon stick
1. Combine all ingredients in an ice-filled mixing glass.
2. Shake contents vigorously until the maple syrup blends, then strain into a cocktail glass. Garnish with the cinnamon stick.