Maple Leaf

The Maple Leaf is a simple riff on the classic Whiskey Sour template.

Combine ice from Canada’s great north with rye grain from the prairies distilled into whiskey in Ontario.  

Sweeten with maple syrup from Quebec, spice with a slice of apple from an orchard in the Maritimes, and froth an egg white from an Alberta ranch.  

Assemble in British Columbia with just a touch of bitters from envious neighbours. 

Share and savour around the world!

The Canadian flag was made official by a proclamation from Queen Elizabeth II on January 28, 1965.


Difford’s Guide is one of the world’s leading authorities on mixology. The guide claims (without actual evidence) that this cocktail was LIKELY created in the US or UK and is therefore based on bourbon. We questioned the choice and the Guide now admits that if the drink was created in Canada (as befits the name) then a more appropriate base is – as we have chosen – a Canadian Rye whisky.

The Recipe

What you need

2 oz Canadian Rye
1 oz lemon juice
1/2 oz Canadian maple syrup
1/2 oz Egg white (optional)
Garnish: slice apple
Angostura bitters
What you do

Add all ingredients into a shaker without ice and dry shake.

Add ice and shake again.
Strain into pre-chilled cocktail glass. 
Add bitters and garnish.

Garnish: slice of apple
Serve: Coupe glass
Style: Strong Aperitif

Taste: Subtle fruit sour

Patrick (Paddy) Moore

Patrick (Paddy) Moore is the author of the series Quarantinis, Eh? featuring cocktails that commemorate the COVID-19 pandemic of 2020-2021.

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