Gluten Free Classic Maple Bourbon Sour
Few cocktails hit the sweet spot between tart, smoky, and silky the way a well-made whiskey sour does, and this maple-forward version takes things up a notch. Pure maple syrup steps in as the sweetener, swapping out simple syrup for something with genuine depth and a faint caramel warmth that pairs beautifully with bourbon. The double-shake technique — first dry, then over ice — is the secret to that gorgeous, cloud-like foam that settles on top like a crown. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved; just good, clean cocktail craft. A few dashes of Angostura bitters dotted across the foam add a subtle aromatic complexity and make the presentation look genuinely impressive. Whether you're hosting guests with dietary restrictions or just treating yourself on a Friday night, this is the kind of drink that feels special without requiring a trip to a specialty store.
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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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