Vermouth and Maple Whisky Sour

Name: Vermouth and Maple Whisky Sour
Prep time: 10 min
Total time: 10 min
Yield: 1 serving(s)
Ingredients: ½ cup (125 ml) ice cubes; 1 oz (30 ml) rye whisky; 1 oz (30 ml) dry white vermouth; 1 oz (30 ml)) lemon juice; 1 oz (30 ml) amber maple syrup (see note); 1 long lemon zest, removed with a vegetable peeler; 1 small fresh bay leaf (optional)

(4)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 10 min
Servings 1

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- ½ cup (125 ml) ice cubes
- 1 oz (30 ml) rye whisky
- 1 oz (30 ml) dry white vermouth
- 1 oz (30 ml)) lemon juice
- 1 oz (30 ml) amber maple syrup (see note)
- 1 long lemon zest, removed with a vegetable peeler
- 1 small fresh bay leaf (optional)

Preparation

- Place the ice cubes in a lowball whisky glass. Pour in the whisky, vermouth, lemon juice and maple syrup. Mix well. Garnish with the lemon zest.
- On a baking sheet, using a small kitchen torch, lightly char the bay leaf. Place in the glass.

Note from Ricardo

We prefer amber maple syrup for its richer colour and flavour.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

RICARDO Culinary Torch

42.99 $

This culinary torch is as tiny as it is powerful. It is perfect for giving the final touch to crème brûlée or lemon meringue pie and can even be used to grill tataki. The torch is equipped with a safety lock and is compact and easy to store.

Shop now