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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.

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