Filibuster Cocktail

_brown foamy drink

It’s the whiskey & maple syrup again. But slightly more sour. And with egg white if you dare! It really does add a new dimension. Velvety. See also the sweeter (and egg-free) Maple Leaf.

(adapted from Food & Wine’s Cocktails 2008, from a recipe developed by Erik Adkins for the restaurant Flora in Oakland, CA)

Measures & Instructions:

  • 1 1/2 ounces canadian rye (or blended scotch/bourbon if you insist)
  • 3/4 ounce fresh lemon juice
  • 1/4 ounce maple syrup
  • dash Angostura bitters
  • 1 egg white
  • lemon twist (for garnish)

Place all ingredients (except for the garnish) in a cocktail shaker (no ice at this point) and shake thoroughly until the consistency changes & the egg is well mixed/you have a good froth.
Add the ice (2/3 of a shaker) and shake briefly to chill.
Strain into a chilled cocktail glass & garnish with the lemon twist.