This cocktail is a smooth, citrusy stunner that balances the warmth of bourbon with bright lemon and the gentle sweetness of pure maple syrup. The dry shake technique — shaking without ice first — whips the egg white into a silky, cloud-like foam that sits beautifully on top of the finished drink. It's the kind of cocktail that looks like it came from a craft bar but comes together in your own kitchen with just a shaker and a few quality ingredients. For anyone navigating seed-free drinking, this recipe is naturally in the clear — every ingredient here, from the bourbon to the maple syrup, is free of seed-derived additives or hidden extras that can sneak into flavored syrups and commercial cocktail mixes. The optional Angostura bitters add a subtle aromatic complexity, and a simple lemon garnish makes the whole glass feel polished and intentional. Shake it up for a dinner party or a quiet evening in — either way, it delivers.
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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.
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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