MAPLE LAB COCO

LAB COCO À L’ÉRABLE

Ingredients
  • Lime wedge
  • Maple sugar, as needed
  • 30 ml (2 tablespoons) coconut cream
  • 30 ml (2 tablespoons) freshly squeezed lime juice
  • 30 ml (2 tablespoons) Amber maple syrup
  • 60 ml (2 oz.) Maker’s Mark bourbon (or other brand of whisky)
  • A few ice cubes 
  • Lemon soda, to taste
  • 1 lime wedge for garnish
 
Servings
1 portion
Method
  1. Frost a tulip or hurricane glass by rubbing rim with a lime wedge, then immediately dipping or rolling it in a saucer containing the maple sugar.
  2. Add next 5 ingredients to a shaker and shake well.
  3. Strain into a maple sugar-frosted glass filled with ice.
  4. Add lemon soda.
  5. Garnish with a lime wedge and serve with a cocktail stirrer or straw.
 
Additional information
MIXOLOGIST
Fabien Maillard, Le LAB, Cocktail Bar, Montreal

 

Credits
Fabien Maillard, Le LAB, comptoir à cocktails, Montréal