Low Iodine Classic Maple Bourbon Sour
Cocktails are one of those places where a low-iodine lifestyle rarely gets in the way, and this one is a genuinely impressive example of that. Bourbon, fresh lemon juice, and pure maple syrup come together in a drink that's bright, a little smoky, and naturally sweet without any added syrups or mystery ingredients to second-guess. The pasteurized egg white is the real star technique here — a vigorous dry shake before the ice goes in builds that silky, cloud-like foam that sits on top like a professional bartender made it. Straining slowly into the glass lets that foam settle into a clean, distinct layer, which makes the whole thing look as good as it tastes. A few dashes of Angostura bitters dotted across the foam add a gorgeous visual and a gentle spiced note that ties everything together. Whether you're mixing this for a dinner party or a quiet evening at home, it's the kind of drink that feels like a real treat — no compromises required.
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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)
- 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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