Back when Jim Meehan still had his Chicago bar Prairie School, they created a cocktail called the Canadian Sour, which (as you might assume from the name) takes a Canadian approach to a Whiskey Sour with Rye Whiskey and Maple Syrup.
“As their camping trip had taken them only a few hours from the Canadian boarder, Juan decided to ‘Canadian things up, eh’ with a Whiskey Sour that not only incorporated Maple Syrup but was built on the backbone of Canadian Rye Whiskey. Somehow Vanessa knew this was only going to lead to an afternoon of ‘Oh Canada’ jokes.”
Shake the whiskey, lemon juice and maple syrup in a shaker tin with ice. Strain into a chilled coupe. Float the Malbec on top of the drink.