Dairy Free Classic Maple Bourbon Sour
Tart, smoky, and silky all at once, this cocktail is the kind of drink that makes people ask what's in it before they've even finished the first sip. The dry shake technique — shaking without ice first — coaxes the egg white into a gorgeous, cloud-like foam that floats on top in a distinct layer, giving you that classic sour texture without a drop of cream or dairy in sight. Pure maple syrup steps in as the sweetener, adding a warm, earthy depth that simple syrup just can't match. Fresh lemon juice keeps everything bright and balanced, cutting through the richness of the bourbon so no single element overpowers the rest. A few dashes of Angostura bitters dotted across the foam aren't just pretty — they add a subtle spiced complexity that ties the whole glass together. This is the kind of cocktail that feels genuinely special but comes together in under five minutes with a shaker and a handful of pantry staples.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!