Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 29 top cocktails prepared by mixologists around the country. See all winners >>
November 3, 2014
Category: Whiskey/bourbon
Restaurant: SoBou, New Orleans
Creator: Abigail Gullo, bar chef
Inspiration: “Charbonneau Way is the name of the road where my family used to have a sugarhouse to make maple syrup (in Canada).”
Key Ingredients: Rye whiskey, Suze bitters, lemon, maple syrup, fresh thyme
Price: $12
What Others Said: “Gullo’s penchant for incorporating alternative sweeteners and fresh herbs is evident in this cocktail, and naturally, there’s a tale behind the tasty treat.”—Wine Enthusiast
What the Judges Said: “Putting maple syrup in a cocktail makes sense on paper and then you taste one and you often wish you hadn’t because it can be so cloying. Gullo’s version changed our mind. Her combination of ingredients tames the maple, while allowing it to peek through just enough. The result is a not-too-sweet cocktail with traces of bitter and sour. It made us want to hug a maple tree.”
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