I promised one more cocktail with the spiced plantain syrup, and here it is. This is one Kyle and I served as a special at Metrovino a few nights ago, the Seigle Sour:
2 oz rye whiskey
.75 oz lemon juice
.75 oz spiced plantain syrup
1 egg white
Cherribiscus Spiced Bitters
Combine all but the bitters in a mixing tin, dry shake, then shake again with ice. Strain into a chilled cocktail glass and garnish with the bitters.
Wild Turkey 101 works great as the rye in this drink. The bitters were made by Evan Martin with Novo Fogo cachaca as a base; feel free to substitute a different aromatic bitter.