Chef Neil Kleinberg and Matt Botkin making a cocktail

Maple Bourbon Sour and Breakfast Daisy

By Chef Neil Kleinberg and Matt Botkin

Sometimes the kitchen and butcher counter can be united with the bar and share ingredients to produce marvelous concoctions! Today we feature a Matt Botkin original creation, inspired by the same ingredients used to make the famous glazed ham served at Clinton Street Baking Co. Matt uses bourbon, maple syrup, and cinnamon sticks to create this drink that starts as a Sour. Then, he adds Amaro to turn the Sour into a Daisy, giving the drink another layer of complexity!


  • 2 ounces of Van Brunt Bourbon
  • ½ lemon juiced (½ oz)
  • Deep Mountain Dark Maple Syrup, one splash (1/4-1/2 oz)
  • 1 cinnamon stick for garnish
  • Forthave Marseille amaro, one splash (1/4-1/2 oz)


Pour bourbon into a glass over ice, add lemon juice and a large dash of Deep Mountain Dark Maple Syrup and stir vigorously to combine. Grind fresh cinnamon on top and add stick to garnish. To turn this Sour into a Daisy, add a splash (1/4-1/2 oz) of Forthave Marseille and enjoy!