Macadamia 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 bourbon, bright fresh lemon juice, and pure maple syrup creates a balance of smoky, tart, and subtly sweet that is genuinely hard to put down. The pasteurized egg white is the secret weapon here — two rounds of shaking transform it into a silky, cloud-like foam that sits on top of the glass like something from a proper craft cocktail bar. A few dashes of Angostura bitters dotted across that foam add a beautiful aromatic finish and make the whole presentation look effortlessly impressive. Every ingredient in this recipe is naturally free from tree nut concerns, so you can shake and sip without a second thought about what's hiding in the glass. Whether you're mixing for a crowd or just treating yourself on a Friday night, this one delivers serious style with a surprisingly short ingredient list.
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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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