A modern classic variation on the classic fizz with fall/winter flavors from Erick Castro during his days at the helm of SF’s Rickhouse The spice from the Angostura and rye work together very well with the rich maple syrup while the lemon and club soda lighten things up 2 oz Rye Whiskey (don’t need anything too fancy, but 100 proof+ versions allow the flavor to shine through) .75 oz Fresh Lemon Juice .5 oz Maple Syrup 2 dashes Angostura 1 egg white Dry shake (no ice) for 10-15 seconds. Add ice, shake until chilled. Strain into chilled glass, top with 1.5 oz Club Soda. Garnish with freshly grated nutmeg