Walnut Free Classic Maple Bourbon Sour
This cocktail is a serious crowd-pleaser — tart, silky, and just sweet enough to keep you coming back for another sip. The combination of bright lemon juice and rich maple syrup gives it a depth that plain simple syrup just can't match, while the bourbon brings that warm, smoky backbone the drink is built around. A dry shake with pasteurized egg white is the secret to that gorgeous, cloud-like foam on top — it's the kind of finish that makes a homemade cocktail look genuinely impressive. Tree nut allergies can make ordering cocktails at a bar feel like a gamble, since flavored syrups and house-made mixers sometimes sneak in unexpected ingredients. Here, every component is straightforward and easy to verify, so you can shake this up with total confidence. A few dashes of Angostura bitters dotted across the foam add a beautiful aromatic touch and make the presentation look almost too good to drink — almost.
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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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