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This recipe is a modern adaption of a classic cocktail created by Dave Mitton, Global Canadian Whisky Ambassador, Corby Spirit & Wine, Pernod Ricard
1 1/2 fl oz J.P. Wiser’s Double Still Rye
1/2 fl oz fresh lemon
1/2 fl oz maple syrup
2 dashes Peychaud’s bitters
Combine all ingredients in a cocktail shaker, add hard ice and shake until well-blended for about 5 to 6 seconds. Fine strain into a chilled coupe glass.
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