Maple Bourbon Sour

How to Make Maple Bourbon Sour

1. 1

   Step 1: Combine and dry shake

   In a cocktail shaker, combine the bourbon, fresh lemon juice, maple syrup, and egg whites. Secure the lid and dry shake (no ice) vigorously for 15–20 seconds to emulsify and build a silky foam.

   For this step

   • 4 ozBourbon
   • 1 1/2 ozFresh lemon juice
   • 1 1/2 ozPure maple syrup (dark or grade A)
   • 2 large (egg white)Large egg whites
   
2. 2

   Step 2: Add ice and shake chilled

   Add ice to the shaker and shake hard for 12–15 seconds until the shaker is frosty and the mixture is well chilled. This second shake both cools and slightly dilutes the cocktail for balance.

   For this step

   • 1 1/2 cupsIce cubes
   
3. 3

   Step 3: Strain and finish with bitters

   Double-strain the mixture into two chilled coupe glasses (or rocks glasses with fresh ice), dividing foam evenly. Add two dashes of Angostura bitters to each drink and, if desired, use a toothpick to gently swirl the bitters into a decorative pattern on the foam.

   For this step

   • 4 dashAngostura bitters
   
4. 4

   Step 4: Garnish and serve

   Express an orange peel over each glass to release oils, rub the rim with the peel, and drop it in as a twist. Optionally add a cinnamon stick for aroma and serve immediately while the foam is set and fragrant.

   For this step

   • 2 twistOrange peel (twist)
   • 2 stickCinnamon stick (optional garnish)
   

1. In a cocktail shaker, combine the bourbon, fresh lemon juice, maple syrup, and egg whites. Secure the lid and dry shake (no ice) vigorously for 15–20 seconds to emulsify and build a silky foam.
2. Add ice to the shaker and shake hard for 12–15 seconds until the shaker is frosty and the mixture is well chilled. This second shake both cools and slightly dilutes the cocktail for balance.
3. Double-strain the mixture into two chilled coupe glasses (or rocks glasses with fresh ice), dividing foam evenly. Add two dashes of Angostura bitters to each drink and, if desired, use a toothpick to gently swirl the bitters into a decorative pattern on the foam.
4. Express an orange peel over each glass to release oils, rub the rim with the peel, and drop it in as a twist. Optionally add a cinnamon stick for aroma and serve immediately while the foam is set and fragrant.