Mushroom Free Classic Maple Bourbon Sour
This cocktail is the kind of drink that looks like it came from a serious craft bar but comes together with just a handful of pantry staples. The combination of smoky-sweet bourbon, bright lemon juice, and pure maple syrup creates a balance that feels both classic and a little unexpected — warmer and more complex than a standard sour. A vigorous dry shake with pasteurized egg white builds that signature silky foam on top, giving the finished drink a luxurious texture that's genuinely impressive to pull off at home. For anyone navigating ingredient sensitivities, this recipe is naturally free of fungi and fermented extracts, relying entirely on clean, straightforward components you can verify at a glance. The optional Angostura bitters add a beautiful aromatic finish and make for a stunning dotted pattern across the foam. Strain it slowly, let the foam settle, and you've got a cocktail that's as gorgeous to look at as it is to sip.
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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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