At PDT, Jim Meehan uses local Deep Mountain Grade B maple syrup in this classic cocktail, but any Grade B syrup will work. It adds a deep, complex flavor to this bright, tart, and delicious drink. Be sure to use freshly squeezed juices.
- 2 ounces Laird's Bonded Apple Brandy
- 3/4 ounce fresh lemon juice
- 3/4 ounce fresh orange juice
- 1/2 ounce Deep Mountain Grade B Maple Syrup
Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.