The Whiskey (Hot and) Sour

A good whiskey sour is like an old friend. Even when you haven't had one in a while, it welcomes you with open arms. There's something about that combination of the sour, and the sweet, and the kick from the alcohol that gets me every time. So when I picked up a bottle of spicy maple syrup at the farmers market, I already had a good idea of what I was going to do with it.

The Deep Mountain Maple farm is located just outside of West Glover, Vermont, a little town about half an hour from the Canadian border. On the day I found them at the Union Square farmers market, they had a maple syrup infused with hot peppers, perfect for adding a little extra something to a whiskey sour. This one is bright and boozy, exactly as you like it, with just a hint of heat.

Whiskey (Hot and) Sour
2 oz Rittenhouse Rye 100 proof whiskey
1 oz fresh-squeezed lemon juice
2 tsp Deep Mountain Farms hot pepper maple syrup

Add all ingredients in a cocktail shaker. Add ice, shake, and strain into a glass. Drink deeply and dream of summer.