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Mixologist Mark Bradbury’s creative, and Canadian-inspired, interpretation of a classic whisky cocktail.
1 1/2 oz Glynnevan Double Barrelled Rye Whisky
1/2 oz salted maple syrup
4 Dashes Angostura Bitters
Orange zest to garnish
Start by making the Salted Maple Syrup by combining 1/2 cup water, 1/4 cup sugar, 1/4 cup maple syrup, 1 tablespoon butter and 1/2 teaspoon sea salt in a pot. Warm until butter is melted and flavours combined. Let cool until ready to use.
Next, add all ingredients to mixing glass and stir until ice cold.
Strain into an ice-filled glass and add orange zest
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