Smoky Maple Whiskey Sour Cocktail Recipe

A classic whiskey sour is up there on my list of go-to drinks, but sometimes you just want to shake things up a bit. That’s when I reach for a Smoky Maple Whiskey Sour.

It’s a simple cocktail—smooth whiskey, fresh lemon juice, and real maple syrup—yet the flavors come together in a way that’s honestly kind of special.

Adding a little smokiness takes it somewhere deeper and warmer, and suddenly it’s not like any other whiskey sour I’ve had.

Whether I’m winding down after a long day or mixing up a batch for friends, this cocktail just works.

I still can’t believe how a few easy ingredients can pull off something this tasty.

Smoky Maple Whiskey Sour Cocktail Recipe

Here’s the deal: sweet maple syrup and whiskey meet tart lemon juice, and the result is a cocktail that’s bright but also a bit smoky and cozy.

If you’re picky about taste and texture, it’s worth paying attention to your ingredients and how you mix it up.

Equipment

• Cocktail shaker: I always want one that seals tight—no one wants a mess.
• Jigger: Getting the balance right really does matter.
• Strainer: Keeps out the ice and any weird bits.
• Small fine mesh sieve: Especially handy if you’re using egg white or aquafaba for foam.
• Citrus juicer: I just use a handheld press—easy and quick.
• Bar spoon: Sometimes you need a gentle stir to finish.
• Glass: I go for a chilled rocks glass, but use what you like.
• Ice: Big cubes or spheres are best—they melt slower and keep things cold.

Ingredients

• 2 oz bourbon or rye whiskey (Bourbon is sweeter, rye is spicier—pick your vibe)
• 3/4 oz fresh lemon juice
• 1/2 oz pure maple syrup (definitely not the fake stuff)
• 1 egg white (or 2 tbsp aquafaba if you’re keeping it vegan)
• 2 dashes Angostura bitters
• 1-2 drops liquid smoke (totally optional, but it’s the smoky part)
• Lemon twist or orange peel (for garnish)
• Pinch of ground cinnamon (optional, for a little extra)
• Ice cubes

Optional substitutions:
Skip the egg and use aquafaba if you’re not into that. I’ll swap in orange bitters now and then for a different twist, or add a touch of honey if I’m craving more sweetness.

Instructions

• Pour whiskey, lemon juice, maple syrup, egg white (or aquafaba), bitters, and liquid smoke (if you’re using it) into your shaker.
• Seal it up without ice and shake hard—like, really shake—for about 20 seconds to get that nice foam going.
• Toss in some ice, seal again, and shake another 20 seconds to chill it down.
• Strain it through a fine mesh sieve into a rocks glass with fresh ice.
• Garnish with a lemon twist or orange peel. Sometimes I’ll sprinkle a bit of cinnamon on top for the aroma.
• Drink it right away, before the foam disappears.

Notes

Seriously, use fresh lemon juice—it’s just brighter and makes a difference. I squeeze mine right before mixing.

If you want more maple flavor, try dark amber syrup. Like it sweeter? Add a tiny bit more syrup or even a drizzle of honey.

Egg white or aquafaba isn’t required, but it gives that creamy top and smooth feel. Bourbon and rye both work, and each gives the drink its own personality.

Cinnamon on top is completely optional, but I love the warm aroma. And don’t overdo the liquid smoke—a drop or two is plenty, trust me.

Tasting Notes

When I take a sip of this Smoky Maple Whiskey Sour, the first thing that hits me is that gentle smokiness. The aroma? It’s got this cozy, autumn vibe—like you’re wrapped up in your favorite sweater on a crisp night.

Fresh lemon juice jumps out next, bright and tangy. That’s quickly mellowed by the rich maple syrup, which brings this lovely warmth and a hint of sweetness that just feels right when the leaves start turning.

Honestly, this cocktail leans a bit sweeter than your standard whiskey sour, but it doesn’t go overboard.

Swapping in maple syrup for simple syrup adds a tasty, autumn twist—definitely feels intentional, not just sweet for the sake of it.

The flavors come together really nicely, almost like the warmth you’d get from an old fashioned, but with that zippy brightness you expect from a bourbon sour.

I’ve served this at a couple of fall get-togethers, and it always seems to get people talking.

After each sip, there’s this soft, lingering smokiness that hangs around.

It’s super easy to drink—honestly, kind of comforting—and I keep coming back to it when the weather cools down.

---