3⁄4 oz Lemon juice
1⁄2 oz Grade B maple syrup, Deep Mountain
1⁄4 oz Maraschino Liqueur, Luxardo
1 sli Jalapeño (1/4-inch slice, with a few seeds)
1 ds Orange bitters (Equal parts Gary Regan's & Fee Bros. Orange Bitters)
1 twst Orange peel (Flamed)
Muddle the jalapeño with the maple syrup. Add everything else, then shake with ice and fine-strain into a chilled coupe. Garnish with a flamed orange twist.
"Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime."
From the PDT Cocktail Book, p. 167.
Elayne Werns, New York
The PDT Cocktail Book
Bourbon, Maraschino Liqueur, Bitters, Orange bitters, Lemon juice, Grade B maple syrup, Jalapeño, Orange peel