Rice Free Classic Maple Bourbon Sour
This cocktail is a serious crowd-pleaser — bright, boozy, and balanced with just enough sweetness to keep things interesting. Pure maple syrup steps in as the sweetener here, bringing a warm, earthy depth that simple syrup just can't match. The pasteurized egg white is the secret weapon, creating that gorgeous, silky foam that makes every sip feel luxurious. A double shake — first dry, then over ice — is the technique that locks in that frothy, cloud-like layer on top. Naturally, every ingredient in this drink is completely free of rice and rice-derived additives, so you can sip without second-guessing the label on anything. A few dashes of Angostura bitters dotted across the foam add a beautiful visual finish and a subtle spiced complexity. Whether you're mixing for a dinner party or just treating yourself on a weeknight, this one delivers serious cocktail-bar energy right from your own kitchen.
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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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