Maple Bourbon Sour Cocktail Recipe

I love mixing up new cocktails at home, and one of my favorites is the Maple Bourbon Sour.

This drink is a tasty twist on the classic whiskey sour, with maple syrup adding a rich sweetness that pairs perfectly with bourbon.

It’s easy to make and has a cozy flavor that works any time of year.

When I want something simple but still special, this cocktail recipe is my go-to.

Fresh lemon juice cuts through the sweetness, and the smooth bourbon gives it some warmth.

If you enjoy trying new cocktail recipes, you’ll want to add this one to your list.

Let me show you how I make my Maple Bourbon Sour with a few easy steps and ingredients you probably already have at home.

Maple Bourbon Sour Cocktail Recipe

This drink blends smooth bourbon whiskey with sweet maple syrup and fresh lemon juice.

I like adding a touch of rosemary or a dash of bitters for extra flavor.

Equipment

• Shaker (for mixing the drink)
• Jigger (to measure liquids)
• Fine strainer (to catch pulp and ice shards)
• Rocks glass (to serve the cocktail)
• Bar spoon (for stirring if needed)
• Citrus juicer (to juice the fresh lemon)
• Small plate and knife (for garnishing with rosemary or lemon)

Having the right equipment makes the process easier and helps me get a smoother, better-mixed cocktail every time.

The shaker chills and blends everything fast.

The strainer keeps my drink clear.

A juicer makes fresh lemon juice much easier to squeeze.

Ingredients

• 2 oz bourbon whiskey
• 3/4 oz fresh lemon juice
• 3/4 oz pure maple syrup
• 2 dashes Angostura bitters (optional)
• Fresh rosemary sprig (optional, for garnish)
• Lemon wheel or twist (optional, for garnish)
• Ice cubes

I always use real maple syrup, not pancake syrup.

Fresh lemon juice balances the sweet with a tart taste.

Bourbon is the best choice for a classic touch, but I sometimes use rye whiskey for a spicier kick.

Bitters and rosemary are optional but add depth.

Instructions

• Fill the shaker with ice cubes.
• Add bourbon, maple syrup, and lemon juice to the shaker.
• If using, add the Angostura bitters.
• Shake well for about 15 seconds, until the outside of the shaker feels cold.
• Strain the mixture into a rocks glass filled with fresh ice.
• Garnish with a rosemary sprig or a lemon wheel, if you like.

I always shake the drink well to chill and mix everything.

Fresh ice in the glass keeps the cocktail cold without watering it down too quickly.

Simple garnishes make the drink look special.

Notes

I think pure maple syrup makes a big difference.

It just tastes better than the cheap stuff and blends smoothly with the bourbon and lemon.

If I want extra flavor, I’ll torch a sprig of rosemary before using it as garnish.

Sometimes, I switch up the bitters for cinnamon or orange bitters for a twist.

If the drink tastes too strong, I might add a splash more lemon juice or a bit more syrup.

Everyone likes their cocktail a little different, so I taste as I go.

Using high-quality bourbon gives the best result, but even mid-shelf whiskey works for this recipe.

Tasting Notes

When I first sip a Maple Bourbon Sour, the sweet aroma of maple syrup is the first thing that hits me. There’s this gentle hint of bourbon in the glass, easy to catch, that promises a smooth, rich drink.

The flavors are simple but not boring—there’s a clear sweet note from the maple, and it’s cut nicely by the sharpness of fresh lemon juice. I notice right away how different it feels from a classic whiskey sour.

Honestly, the smoky bourbon gives the drink a deeper flavor, which I really enjoy. If I go for a smokier bourbon, the aftertaste just lingers in a good way.

The drink feels light, not too heavy or syrupy. Texture-wise, it’s pretty smooth, especially if I shake it well.

If you’ve tried other bourbon cocktails, you’ll probably find this one less harsh—more rounded, somehow. The maple syrup softens the booze, so it’s a lot more inviting.

Sometimes I’ll toss in a dash of bitters for extra spice. A cherry or orange slice on top? That just makes the whole thing pop.