Maple Lime Bourbon Sour

Words and photo by Clarke Condé

Albuquerque Courier >>>

The quixotic effort to produce a palatable maple syrup in New Mexico is admirable, but it’s like trying to grow a decent green chile in Colorado. Maybe you can do it, but we have trucks and highways that work just fine in this country. Putting your efforts into other things (like things that you are actually good at) is my recommendation for this weekend. If mixing up a tasty cocktail that pairs well with thoughts of an approaching autumn is what you would like to be good at, then look no further than the Maple Lime Bourbon Sour.

What makes this sour special is how the lime changes the flavor of the sugar in the maple, or maybe it’s the other way around. Regardless, the bourbon is well-mellowed by the process so feel free to use a less mellow varietal, should that be at hand. Fresh limes per usual and juiced fresh. Selecting a proper maple syrup is an entirely different and detailed conversation that I won't get into here for what I assume is a general lack of interest. However, whatever you do, do not substitute Mrs. Butterworth’s for maple syrup or you risk having that bottle come to life and get you in your sleep.

1 1/2 oz. Bourbon
1/2 oz. Maple syrup
1/2 oz. Fresh squeezed lime juice
A dash or two of bitters
Ice

This is a simple construction. Juice your limes, saving a slice or two for garnish. Put the ingredients in the shaker with a bit of ice and give it a go. Strain into a glass over more ice and garnish appropriately. Settle into a comfy chair and consider what you are truly good at. Then maybe just throw out that Mrs. Butterworth’s if you have any. Why take the risk?