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I discovered this cocktail in the voluminous online recipe database of the Difford’s Guide, which attributes the Japanese Maple cocktail to a 2009 recipe from bartender Damian Windsor, then at Los Angeles’ The Roger Room. It’s sort of a riff on the Maple Leaf, which is just a bourbon sour with maple syrup. But here the dryness of a Japanese blended whiskey (think Toki) is embraced by the warmth of the maple syrup, while lemon juice adds perkiness and the egg white brings a creamy suaveness.
Combine all the ingredients in a shaker filled with ice and shake vigorously. Strain back into the empty shaker and shake again without ice before fine straining into a chilled coupe. Garnish with a mist of aromatic bitters.