- 2oz Rye Whisky (Templeton Rye)
- 1/2oz Amaro Meletti
- 1/2oz Organic Grade B Maple Syrup
- 3/4oz Lemon juice
- 1 Egg white
Shake once without ice, then shake with ice and strain in to a glass.
Garnish: Sprinkle of pumpkin spice (available at Whole Foods)
I can’t believe it, but it’s already that time again. ‘Fall’, ‘Autumn’, ‘The Golden Season’..whatever you want to call it, it’s here! It’s not so visually obvious in Los Angeles of course, seeing as we really don’t get a seasonal change with the leaves here, but at the end of October there is a definite change in the air. Girls start wearing boots and scarves, snuggling by the fire sounds like fun and everywhere starts to smell like pumpkin spice and cinnamon!
This drink of the week is one of my new favorites, because it’s got that ‘Whisky sour vibe’ with a suitable Autumnal twist. The Pumpkin spice and maple syrup give it just the right feeling for the season, without being over bearing. I have to say, I am the brilliant mind who came up with the name for this drink haha but the drink honestly tastes amazing too. The Amaro gives a hint of saffron that balances out the sweet and the egg white gives the fluffy texture I always enjoy in sours.
It is currently on the drink list at both locations for Hostaria Del Piccolo and was created by their beverage director Greg Bryson.