Rye Maple Fizz

Created by bartender Erick Castro, this rye whiskey cocktail currently featured on the Eveleigh menu in Los Angeles is a perfect blend of fall flavors. Eveleigh barman Garrett Mikell says it’s a drink “that does what Castro does best—pique the palate and the brain.”

2 oz. rye whiskey (Mikell uses Wild Turkey 101)
¾ oz. fresh lemon juice
½ oz. maple syrup
¾ oz. fresh egg white (pasteurized if you like)
2 dashes Angostura bitters
Tools: shaker, strainer
Glass: jar
Garnish: grated cinnamon and cinnamon stick

Combine all ingredients in a shaker and shake without ice to emulsify. Add ice and shake until chilled. Strain into a jar, top with soda and garnish.

Erick Castro