Beef Free Classic Maple Bourbon Sour
This cocktail is a silky, citrus-forward classic that balances the warmth of bourbon with bright lemon and the gentle sweetness of pure maple syrup. The double-shake technique — first dry, then with ice — is the secret to that gorgeous, cloud-like foam sitting on top of the finished drink. It looks like something a skilled bartender spent years perfecting, but the steps are genuinely straightforward once you get the rhythm down. Since the recipe is built entirely around spirits, citrus, and pantry staples, there's nothing here that raises any concern for those avoiding beef or beef-derived ingredients — just clean, simple components doing beautiful work. A few dashes of Angostura bitters dotted across the foam add a subtle aromatic complexity and make the presentation almost too pretty to sip. Almost.
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Learn more →Ingredients
1 serving
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ½ oz pure maple syrup
- 1 pasteurized egg white
- ice cubes, for shaking and serving
- 2–3 dashes angostura bitters (optional)
Can be omittedangostura bitters
- 1 lemon wheel or twist, for garnish (optional)
Instructions
- 1
Combine the bourbon, lemon juice, maple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is frothy and slightly opaque.
- 2
Add a generous handful of ice to the shaker. Seal and shake again for another 10–12 seconds, until the outside of the shaker is very cold to the touch.
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