Celery Free Classic Maple Bourbon Sour
This cocktail is the kind of drink that looks like it came from a serious craft bar but comes together in your own kitchen with just a handful of ingredients. The double-shake technique — first dry, then with ice — is the secret to that gorgeous, cloud-like foam sitting on top of the finished pour. Pure maple syrup steps in as the sweetener, bringing a warm, earthy depth that plays beautifully against the brightness of fresh lemon juice and the smoky backbone of bourbon. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable extracts sneaking into your glass. A few dashes of Angostura bitters on the foam add a subtle aromatic complexity and make the presentation genuinely stunning. Serve it immediately so the foam stays thick and the ice stays cold — this one is worth savoring slowly.
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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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