- 2 ounces Bourbon (1792 Small Batch; changed from Four Roses)
The 1792 Small Batch gave the cocktail a more forward/prominent oaky note, which stood out well with the sweet & sour black currants & the sweet aged maple syrup brandy.
- 1/2 ounce Crème de Cassis (L’Orléane liqueur de cassis de l’Île d’Orléans using black currants grown on the Île d’Orléans near Ville de Québec/City) – 23% ABV
- 3 dashes of Angostura Bitters (upped this by 1/2 dash to balance out more the sweetness of the 2 liqueurs)
- just shy of 2 ounces of fresh-squeezed lemon juice (more lemon juice balanced out the liqueurs’ sweetness, too)
- I decreased the amount of this from 1/2 ounce to about .25 ounce: Québec-made Aged Maple Syrup Eau-de-Vie aged for 2 years in Oak barrels (Fine Sève Maple Eau-de-Vie). – 40% ABV
[Fine Sève Maple Eau-de-Vie has a flavor profile that’s part bourbon, part 100% pure maple syrup, & part cognac.]*I bought the 2 Québec spirits when I was doing my Ph.D. & didn’t drink any alcohol. I used to give them as gifts to Americans here as unique local gifts. But these 2 bottles have traveled with me since 2016 from Montréal to Cambridge to NoVA.
This is a better version of the modified Bourbon Renewal (O’ Canada!) with the recipe adjustments. The black currants, maple, bourbon’s oakiness, & the lemon citrus all meld together very well.
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