Maple Bourbon Fizz

We’re back to sub-freezing temperatures in New York City, and with the mercury set to stay that way for the next week, a bourbon cocktail seemed appropriate. Last year, the Maple Bourbon Sour became my winter cocktail of choice. For many, maple syrup may be more of a fall flavor, but I’ve always associated it with the winter months when the trees are tapped to collect the sap and sugar houses produce the syrup.

This time around, I decided to go with a fizz version using not just soda, but egg white as well. The egg white helps give the cocktail more body and a creamy texture, which melds well with the profile of the bourbon.

The recipe below is the result of some tinkering on my part and reflects my personal taste. As you’ll see, there’s flexibility. For a cocktail on ice, I tend to lean heavier on the bourbon so that it doesn’t become too diluted. I’ve also found that the maple syrup flavor can get lost in the mix sometimes, so I suggest using at least one full ounce or a little more depending on your liking. And please, don’t skimp on quality with the maple syrup – use the real stuff from New England or Canada. Lemon juice is usually the standard citrus for a bourbon-based sour cocktail, but lime juice can work just as well.

On using the egg white, be sure to combine and shake all ingredients before mixing with the ice and topping off with soda. This allows the egg white to fully emulsify into the frothy goodness that distinguishes this cocktail. And with an eye toward food safety, be sure the egg is fresh, at a cool refrigerator temperature, the shell is clean and, of course, your hands are clean before separating.

Here’s the recipe. Happy drinking.

MAPLE BOURBON FIZZ

Time: 3-5 minutes
Equipment: Cocktail shaker; egg separator (optional, there are lots of ways to separate an egg)
Glassware: highball or larger-sized lowball glass

2 1/2 ounces bourbon (Makers Mark or Knob Creek are good options)
1 ounce lemon or lime juice (your preference)
1 full ounce maple syrup (or a little more if you like it on the sweet side)
1 egg white
2 dashes Angostura bitters
1 ounce soda water

First, fill your glassware of choice three quarters full of ice to chill the glass (the ice will also be used in a couple of steps).

In a cocktail shaker, add the bourbon, lemon or lime juice, maple syrup, egg white and bitters. Seal and shake vigorously for 30-60 seconds. Add the ice to the shaker, seal again and give it another 10 shakes or so. Pour into the glass and top off with soda water.

Advertisements

Thirsty for a Pimm’s Cup

A combination of last week’s Mardi Gras celebration and a couple of warmer days reminded me of the Pimm’s Cup – a light, slightly sour, and refreshing staple of New Orleans. It’s an old school drink that’s equally enjoyable on a hot and humid day or late night in an upscale bar. The central ingredient is Pimm’s No. 1, a gin-based liquor with flavors of citrus and spice. You may have noticed a bottle of Pimm’s sitting idly next to the bitters in your local bar and wondered to yourself, what the hell is that for? Now you know.

The recipes can vary, but it’s a simple and straightforward drink. And the key, in my opinion, is a slice of cucumber.

Pimm’s Cup via Chow.com
2 ounces Pimms No. 1
Lemon-lime soda
Lemon slice
Cucumber Slice


Pour the Pimm’s into a highball glass filled with ice. Squeeze a slice of lemon well and drop it in the glass. Top off the glass with lemon-lime soda. Stir and garnish with a cucumber slice.