Oats 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 — is the secret to that gorgeous, cloud-like foam sitting on top of the finished drink. Every ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved. Angostura bitters add a subtle aromatic complexity if you choose to use them, and those little dots on the foam make the presentation look genuinely impressive. Strain it slowly and let the foam settle into its own distinct layer — that moment alone makes you feel like a proper bartender. Whether you're mixing for a dinner party or just treating yourself on a Friday night, this is the kind of craft cocktail that earns serious compliments.
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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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