Chicken Free Classic Maple Bourbon Sour
This cocktail is the kind of drink that makes you feel like you actually know what you're doing behind a bar. The combination of bold bourbon, bright lemon juice, and rich maple syrup creates a balance that's tart, sweet, and deeply satisfying all at once. A dry shake with pasteurized egg white builds that signature silky foam on top — no poultry products, no fuss, just a beautifully layered pour that looks as impressive as it tastes. The double-shake method is the real secret here: first you build the froth, then you chill everything down to cocktail perfection. A slow strain through a fine-mesh strainer lets that cloud of foam settle on top in a clean, distinct layer that practically begs for a few dashes of Angostura bitters. Whether you're mixing for a crowd or just treating yourself on a Friday night, this one delivers serious craft-cocktail energy with nothing more than a shaker and a handful of pantry staples.
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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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