Filibuster
Rye and maple are a classic combo that bring to mind cozy sweaters and knit blankets, and the Filibuster from San Francisco bartender Erik Adkins is one of our favorite examples of their synchronicity.
You might be tempted to think that Grade A maple syrup is better than Grade B, but maple syrup grading is based on color and clarity. For mixing drinks, we actually prefer Grade B for its stronger flavor and greater viscosity.
Adkins’ recipe calls for a garnish of Angostura bitters on top of the egg foam, made into a pretty pattern by way of a toothpick dragged through the drops of bitters. We also like it with maple or black walnut bitters; they’re not as pretty, but the scent marries perfectly with the maple and the spice of the rye.
Ingredients
- 2 parts Rye whiskey or Bourbon
- ¾ part Lemon juice
- ½ part Maple syrup
- ½ part Egg white or Aquafaba
- 3 drops Aromatic bitters or Walnut bitters or Maple bitters or Creole bitters
Instructions
Dry-shake all ingredients (except the bitters) first without ice, and then again with ice added. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass. Garnish with a few drops of bitters on top of the egg foam.
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- Filibuster at PUNCH
Phillip Ayres, Google Play Store 
