Cold Spring Cocktail

Jackson Cannon created this maple-sweetened cocktail in March, when the maple sap flows in New England. "It's a winter sour that I think of as a harbinger of spring," he says. He sometimes uses a piece of house-made candied rhubarb as a garnish.

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  • Servings: Makes 1 drink

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  • Ice
  • 1 1/2 ounces Cognac
  • 3/4 ounce pure maple syrup
  • 3/4 ounce fresh lemon juice, preferably Meyer lemon juice
  • Dash of rhubarb bitters (optional)
  • 1 orange twist, for garnish

How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled double rocks glass and garnish with the orange twist.

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