Copyright 2009 San Francisco Chronicle I've had serial relationships with specific spirits since I graduated from college. At that time I was a Scotch guy, liking my cocktail served with a splash of water and twist of lemon. Then in the 1990s, I switched to vodka, more specifically vodka martinis made with Tanqueray Sterling, just as the proliferation of premium vodkas began to flood the market. While I've toyed with the occasional margarita and Manhattan, those were one-night stands; in my mind I remained loyal to one spirit. That was also before the ever-expanding cocktail craze forced me to be more promiscuous in my drinking habits as I checked out the Phantasm at Slanted Door, the Venetian at Ducca and the Summer Breeze at Grand Pu Bah. Despite my playing around, I've developed a crush on bourbon. My infatuation probably didn't happen overnight, but it was a cocktail at Beretta called the Rattlesnake, made with rye, that sealed the deal and brought me back to brown spirits. In the past year or so, I've had an obsession with bourbon and more specifically Bulleit bourbon. Maybe it was serendipity, but all the elements aligned as I created and perfected my first bourbon-based cocktail. Remembering the Rattlesnake, flavored with lemon and maple syrup, I realized I had a bottle of syrup from Two Pigs Farm, owned by my friend Christopher Kimball of Cook's magazine, who sent me the bottle last Christmas. Since I don't bake much or eat pancakes at home, it was looking for a purpose to come out of my cabinet. I realized I had everything I needed: Bulleit bourbon, maple syrup, Meyer lemon juice from my tree in the backyard and a little Trader Joe's lemonade, which is so intense that when I drink it as a beverage I dilute it in half with water. It's available in the refrigerator case in half-gallon cartons. I've made versions of this bourbon drink many times, but over the long holiday weekend I decided to get serious, so we invited some friends over to be the official tasters. After adding a touch more lemon juice and maple syrup, I finally hit on the right balance. By the third round, even those who didn't initially love bourbon became fans. Just to be sure, I tried it again. Then it all came down to the name. We kicked several around, but the Rhodie, which is a play on the street where I live on Potrero Hill, seemed to stick. In the recipe I said the drink serves two; I know those are small portions but I like the Rhodie iced cold, so I'd rather have smaller pours and shake up a second round. -------------------------------------------------- The Rhodie Makes 2 small cocktails 2 ounces Bulleit bourbon 1/2 ounce fresh squeezed Meyer lemon juice (see Note) 1 1/2 teaspoons pure maple syrup, or more to taste 2 ounces fresh lemonade Instructions: Fill a cocktail shaker with ice, add all ingredients, secure the lid and shake until you think you'll pass out. The drink should be frosty and iced cold. Note: Eureka lemons can be substituted but they are more acidic so you may need to adjust the maple syrup. 