Sugarbush

Brendan Naylor

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Sugarbush

A bittersweet ode to the turning of the leaves in rural Vermont. As a bartender at Cafe Luxembourg on the Upper West Side of NYC, I was given a lot of freedom to experiment and test drink recipes on a nightly basis. We would change the specialty cocktail menu seasonally, and I was happy when this got picked up for our fall menu. I was just getting into experimenting with ingredients that weren't found on your typical bar (honey, salt, sherry, etc) and really found this to be an indulgent, but sophisticated incorporation of one of my favorite substances ever: maple syrup!

Ingredients

2½ oz Michter's Rye 

½ oz lemon juice

¼ oz maple syrup

½ oz Aperol 

Instructions

Combine all ingredients into a cocktail shaker with ice and shake vigorously for 30 seconds. Strain into a chilled martini glass.


Tools needed: cocktail shaker, martini glass.

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