0.5 ginger liqueur
0.75 lemon juice
0.5 maple syrup
shake all with hard ice, double strain. Garnish with a lemon segment.
Serendipity. No that's not a bar. Although maybe it should be.
This was a happy accident: not so much an experiment as a discovery. I was looking for bourbon recipes, and came across the Borderline. This looked good, but I didn't have any Punt e Mes, and substituting with Dubonnet didn't pass the sniff test. Carpano Antiqua Formula is pricey, I don't use enough of it, and it doesn't keep, so that had run out too. What else goes in a bourbon sour sweetened with lovely smooth maple syrup?
Ginger. But not just any ginger: the wonderful Domaine de Canton ginger liqueur. It is stupidly expensive but I'm going to have to get another bottle because it is Just. That. Good. Half a shot is ample, coming the forefront but not overwhelming the flavour. This drink is pretty much a bourbon sour sweetened with maple and flavoured with ginger. It doesn't need anything else - not even bitters. You could serve in on the rocks if you must, but there's only so much ice up the nose I can tolerate, and I didn't fancy a straw.
We'll be going back to this one.