As we continue to grow here at FMMS, we’ve begun expanding into forums outside the blog.
One of those areas is consulting with restaurants on cocktail menus. The blog has given us an outlet to express our passion for lots of sh!t, and it’s always gratifying to know that readers appreciate what we do. It’s opened up opportunities like menu creation, and we hope that you look forward to these unique recipes as much as we do.
This post is the first part in our series of winter-themed cocktails that we developed exclusively for EVOO Greek Kitchen – the seasonally appropriate Maple Sour.
The inspiration for this one was actually rather simple. The Bourbon Sour is a favourite among the men, so we decided to give it a seasonal twist – by adding some delicious maple syrup. Here’s the full recipe.
1 ½ oz Bulleit bourbon
½ oz maple syrup
½ oz fresh lemon juice
1 egg white (¾ oz)
1 orange wheel
Dash of fresh ground cinnamon or Angostura bitters
Add orange wheel and maple syrup to cocktail shaker and muddle. To the same shaker, add bourbon, lemon juice, and egg white. Dry shake ingredients. Add ice and shake again. Double strain into a coupe and add a few dashes of cinnamon or a couple drops of angostura bitters on the foam.
The maple syrup adds a seasonal sweetness that really gives this cocktail some added body and plays well with the sour notes. The cinnamon hits your nose just before you take a sip and screams Christmas. Add in the texture of the egg white and you have a rich, full cocktail that’s ideal for the Holidays.
Order it at EVOO and you may just have it prepared by our very own Sebastian Ortega.