Filibuster

Erik Adkins, Slanted Door Group | San Francisco, CA

photo: Daniel Krieger

San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink. Instead of simple syrup, Adkins substitutes Grade B maple syrup to create a deep, frothy cocktail topped with spicy Angostura bitters. The Filibuster throws a bit of heat thanks to its strong rye backbone; Adkins recommends using a lower proof rye in order to preserve the egg white’s foam.

Ingredients

Serving: 1

  • 2 ounces rye (preferably Sazerac 6 Year)
  • 2 ounces rye (preferably Sazerac 6 Year)
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce maple syrup, Grade B
  • 1/2 ounce maple syrup, Grade B
  • 1/2 ounce egg white or 1 small egg white
  • 1/2 ounce egg white or 1 small egg white

Garnish: Angostura bitters

Directions
  1. Add all ingredients to a cocktail shaker and dry shake.
  2. Add ice and shake well.
  3. Strain into a chilled coupe or cocktail glass.
  4. To garnish, dash Angostura bitters decoratively over top cocktail.

Tagged: egg white, Erik Adkins, maple syrup, rye, San Francisco, Slanted Door, whiskey, whiskey hub, whiskey sour

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