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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
Where Restaurant 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.


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