Velvety Maple Bourbon Sour Will Steal Your Heart in 5 Minutes

Oh, sweet mercy—this Maple Bourbon Sour with Fresh Lemon and Egg White is the cocktail that made me fall head over heels for whiskey sours all over again. I’ll never forget the first time I tried swapping simple syrup for real maple syrup in my bourbon sour—it was like someone turned up the volume on flavor.

The rich caramel notes of maple syrup dance perfectly with the warmth of bourbon, while that frothy egg white smooths everything out like a velvet hug. Trust me, after years of shaking cocktails behind bars, this little twist on the classic is the version I keep coming back to. It’s simple enough for a weeknight treat but fancy enough to impress your fanciest friends.

Table of contents:

Why You’ll Love This Maple Bourbon Sour

Listen, I don’t blame you if you’re skeptical—egg whites in cocktails can sound a little wild at first. But trust me, this Maple Bourbon Sour is about to become your new obsession. Here’s why:

• That frothy egg white doesn’t just look pretty—it gives the cocktail this silky, luxurious mouthfeel that makes every sip feel like a special occasion.
• The maple syrup brings this deep, caramel sweetness that pairs *perfectly* with bourbon—none of that one-note sugariness you get with plain simple syrup.
• It’s stupidly easy to make. Five minutes, one shaker, and you’ve got a cocktail that tastes like it came from a fancy bar.
• That bright hit of fresh lemon juice keeps everything balanced so it’s sweet but never cloying—just refreshing as heck.

Seriously, once you try this version, you might never go back to regular whiskey sours again.

Ingredients for Maple Bourbon Sour with Fresh Lemon and Egg White

Now, let’s talk about what makes this cocktail sing—the ingredients matter here, folks! Don’t skimp on quality or try shortcuts, or you’ll miss out on that magic balance. Here’s exactly what you’ll need:

• 2 oz bourbon – Pick something you’d drink neat
• 3/4 oz fresh lemon juice – Bottled stuff just won’t give you that bright zing
• 1/2 oz pure maple syrup – Grade A amber is my go-to for that rich caramel depth
• 1 large egg white – Fresh is best for maximum froth
• Ice – Big cubes shake better
• Lemon twist – For that gorgeous aromatic finish

See how I underlined “fresh” and “pure”? That’s your non-negotiable right there!

Equipment You’ll Need

Alright, let’s keep this simple—you don’t need a fancy home bar setup for this Maple Bourbon Sour! Here’s what I always grab:

• Cocktail shaker – The tin-on-tin kind works best for me
• Coupe glass – Chilled in the freezer for extra class
• Jigger – Precision matters with those ounces
• Ice – Big, solid cubes make all the difference

That’s it! No special gadgets required—just good old-fashioned shaking power.

How to Make Maple Bourbon Sour with Fresh Lemon and Egg White

Okay, let’s get shaking! Making this Maple Bourbon Sour is easy-peasy once you know the tricks. The key is in the technique—that silky froth doesn’t happen by accident. Follow these steps and you’ll be sipping cocktail perfection in no time.

Step 1: Combine Ingredients

First things first—grab your shaker (no ice yet!). Add the bourbon, fresh lemon juice, and maple syrup. Now here’s the crucial part: add the egg white last. This helps prevent any weird curdling and makes sure everything mixes beautifully.

Step 2: Dry Shake

Here’s where the magic starts! Seal your shaker tight (I mean it—no leaks!) and shake hard for 10-15 seconds. This “dry shake” (no ice) emulsifies the egg white, creating that luscious foam we’re after. Your arms might get a workout, but trust me—it’s worth it!

Step 3: Shake with Ice

Now add a generous handful of ice and shake again until the shaker is frosty cold to the touch—about another 15 seconds. You’ll hear the sound change from sloshy to thicker as that foam develops.

Step 4: Strain and Garnish

Strain into your chilled coupe glass—the colder the glass, the longer your drink stays perfectly crisp. Finish with a lemon twist, giving it a little squeeze to release those citrus oils over the top. Now take a moment to admire that gorgeous foam cap before your first sip!

Tips for the Perfect Maple Bourbon Sour

Want to take your Maple Bourbon Sour from good to “oh my goodness!”? Here are my hard-earned bartender secrets:

• Fresh lemon is non-negotiable – Bottled juice can’t match the bright acidity that cuts through the sweetness. Roll your lemons on the counter first to get every last drop!
• Adjust sweetness to taste – Start with 1/2 oz maple syrup, then add more in tiny increments if needed. Different bourbons have different sweetness levels!
• Shake like you mean it – That dry shake needs ENERGY! Imagine you’re trying to wake up the neighbors – that’s how hard you should be shaking for maximum froth.

Ingredient Substitutions & Notes

Alright, let’s talk swaps and special notes—because sometimes you gotta improvise! For the maple syrup, Grade A amber is my go-to for its rich caramel notes, but Grade B works in a pinch (just expect a stronger, darker flavor). If you’re wary of raw egg whites, pasteurized egg whites from a carton work surprisingly well—use about 2 tbsp per cocktail. And please, whatever you do, don’t substitute that fresh lemon juice with bottled—you’ll lose all that bright magic!

Frequently Asked Questions

Got questions about this Maple Bourbon Sour? I’ve heard ‘em all—here are the answers you need:

Can I skip the egg white?
Absolutely, but you’ll miss that signature silky texture! If you’re not into egg whites, just shake without it—your drink will still taste great, just less frothy. For a vegan option, try aquafaba (chickpea liquid) instead.

What’s the best bourbon for this cocktail?
You want something smooth but not too sweet—my go-tos are Buffalo Trace or Four Roses Yellow Label. Avoid super high-proof bourbons unless you like a serious whiskey kick!

Can I make this ahead or store leftovers?
Honestly? This drink is best fresh—that foam deflates fast. If you must prep ahead, mix everything except the egg white, then shake with the egg white when ready to serve.

Why dry shake first?
That initial shake without ice whips the egg white into a proper foam—it’s the secret to that luxurious texture. Skip it and you’ll get sad, thin bubbles.

My foam collapsed—what went wrong?
Probably didn’t shake hard enough! Put some muscle into it next time—pretend you’re mad at the shaker. Also make sure your egg white was fresh and at room temperature.

Nutrition Information

Now, let’s be real—we’re not drinking cocktails for their health benefits! But since you asked, here’s the scoop on this Maple Bourbon Sour (values are estimates per serving):

• Calories: 180
• Sugar: 8g (all from maple syrup)
• Protein: 3g (thank you, egg white!)

Remember—these numbers can vary based on your exact ingredients. Drink responsibly, friends!

Enjoy Your Maple Bourbon Sour

Now go enjoy that gorgeous cocktail you just made—you’ve earned it! And hey, if this Maple Bourbon Sour becomes your new favorite (it will), I’d love to hear about it. Leave a comment telling me how yours turned out!

For more delicious recipes, check out our recipes section. You might also enjoy our Apple Crumb Cake or the Apple Cider Cinnamon Rolls. You can also find us on Pinterest for more inspiration!

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