From the Eagle Tavern Menu at Henry Ford Museum, Chef David McGregor

Photography By Fresh Coast Photography | March 13, 2018

Ingredients

  • Ice
  • 1.5 oz Michigan Bourbon
  • 1 oz Michigan Maple Syrup
  • 4 oz Lemonade

Instructions

Fill rocks glass with ice

Combine all ingredients in rock glass

Stir

Garnish with Lemon rind and rosemary sprig

Ingredients

  • Ice
  • 1.5 oz Michigan Bourbon
  • 1 oz Michigan Maple Syrup
  • 4 oz Lemonade
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