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Photo by Philip Thompson
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Rich maple simple syrup combines with bourbon and calvados and a hint of nutmeg in this spiced sipper from Seattle’s Tavern Law.
1 oz. bourbon
1 oz. calvados
1 oz. maple simple syrup (2:1 maple syrup to water)
Crushed ice
Tools: barspoon
Glass: Collins
Garnish: fresh nutmeg
Combine all ingredients in a glass, fill with crushed ice and stir. Garnish with a grating of nutmeg over the top.
David Nelson, Tavern Law, Seattle
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Learn about the history of sangaree cocktails.
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