$9, Franklin Café
152 Dorchester Ave. or 278 Shawmut Ave., Boston
In the mix:
2½ ounces Jim Beam bourbon
½ ounce sweet vermouth
½ ounce maple simple syrup
3 dashes of bitters
Stir ingredients together and strain into a cocktail glass. Garnish with a brandied cherry.
"I wanted to use maple in a cocktail, and it pairs well with bourbon," bar manager Joy Richard said. "You'd think it would be too sweet, but you have to have the right amounts of vermouth, maple simple syrup, and bitters."
Bottom line: Maple syrup? Good. Bourbon? Good. They make perfect sense in this well-balanced ruddy cocktail.