Maple Whiskey Sour Cocktail Recipe
This classic cocktail gets a sweet upgrade with the addition of maple syrup instead of simple syrup. The maple adds depth and warmth that pairs perfectly with whiskey.
Equipment
- Cocktail shaker
- Jigger or measuring cup
- Hawthorne strainer
- Fine mesh strainer (optional for double straining)
- Rocks glass
- Ice cube tray (preferably for large cubes)
- Citrus juicer
- Small knife and cutting board for garnish prep
Ingredients
For one serving:
- 2 oz bourbon or rye whiskey
- ¾ oz fresh lemon juice
- ½ oz pure maple syrup Grade A or B
- 1 egg white optional for frothy texture
- 2-3 dashes of aromatic bitters
- Ice cubes for shaking and serving
- Lemon twist or cherry for garnish
The quality of ingredients matters—really, it does. Use real maple syrup, not pancake syrup or those maple-flavored things.
Instructions
- If using egg white, start with a "dry shake." Combine whiskey, lemon juice, maple syrup, and egg white in a cocktail shaker without ice. Shake vigorously for 15-20 seconds.
- Add ice to the shaker and shake again for another 15-20 seconds until well-chilled.
- Strain the cocktail into a rocks glass over a large ice cube.
- Add a few dashes of bitters on top of the foam if using egg white, or directly into the drink if not.
- Garnish with a lemon twist or cherry.
Notes
The maple whiskey sour is easy to tweak. Want it spicier? Toss in a little slice of ginger before shaking.
Some bartenders mix maple syrup and simple syrup for a more subtle maple vibe. For the egg-wary, pasteurized egg whites are out there, or you can swap in 2 teaspoons of aquafaba (yep, that's chickpea liquid).
Store pure maple syrup in the fridge after opening. It keeps the mold away—nobody wants that.