Nitrate & Nitrite Free Classic Maple Bourbon Sour
This cocktail is a silky, citrus-forward stunner that balances the warmth of bourbon with bright lemon and the gentle sweetness of pure maple syrup. The double-shake technique — first dry, then with ice — builds a gorgeous, cloud-like foam on top that makes it look like something from a serious craft bar. For anyone keeping a close eye on processed additives, this recipe is a natural fit: every ingredient is straightforward and clean, with no cured meats, processed syrups, or preservative-laden mixers in sight. Pure maple syrup steps in as the sweetener, bringing a rich, earthy depth that processed bar syrups simply can't match. The optional Angostura bitters add a spiced, aromatic finish without any of the nitrate-containing ingredients you'd find in many cocktail garnishes or flavoring shortcuts. It's the kind of drink that feels indulgent and celebratory while still being made entirely from things you can feel good about. Shake one up for a dinner party or a quiet evening in — either way, it delivers.
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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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