There’s something magical about a perfectly balanced cocktail that’s as simple as it is impressive. My Maple Bourbon Sour with Fresh Lemon and Egg White hits all the right notes—smooth bourbon, bright lemon, and just enough maple syrup to round it out without being too sweet. But the real star? That cloud-like froth from the egg white that makes every sip feel luxurious. I discovered this beauty at a tiny speakeasy years ago and immediately begged the bartender for the recipe. Turns out, it’s shockingly easy to make at home with just a few quality ingredients and two good shakes. Perfect for when you want to feel fancy without the fuss.
Ingredients for Maple Bourbon Sour with Fresh Lemon and Egg White
Gather these simple ingredients—the secret is using fresh everything and the good maple syrup (trust me, it makes all the difference):
- 2 oz bourbon (I use a mid-shelf bottle—nothing too fancy but definitely not the bottom shelf)
- 1 oz fresh lemon juice (about 1 medium lemon, squeezed right before mixing—no bottled stuff!)
- 1 oz pure maple syrup (the real, dark amber kind from Vermont—skip the pancake syrup or it’ll taste like breakfast)
- 1 large egg white (fresh as can be—check that date on the carton)
- Ice cubes (for shaking—and do yourself a favor and make some fresh ones while you’re at it)
- Lemon twist (for garnish—take 10 extra seconds to make one; it’s worth it for the aroma)
Pro tip: Toss your coupe glass in the freezer for 15 minutes before mixing. That frosty chill keeps your cocktail colder longer and makes that frothy top stand up extra tall.
How to Make a Maple Bourbon Sour with Fresh Lemon and Egg White
Okay, here’s where the magic happens—but don’t worry, it’s foolproof if you follow these steps. The key is that double shake: first without ice, then with. I’ve ruined enough cocktails to know skipping this changes everything!
Dry Shake for Frothy Texture
First, grab your shaker (I use a Boston shaker, but any sturdy one works) and add the bourbon, fresh lemon juice, maple syrup, and egg white—no ice yet! This is your dry shake. Seal it tight and shake like you’re trying to wake up the neighbors for a full 15 seconds. Why? The egg white needs this vigorous shaking to emulsify properly and create that dreamy, cloud-like foam. Skip this step and you’ll get a sad, thin layer instead of that luxurious froth.
Shake with Ice to Chill
Now crack that shaker open (careful—it might be pressurized from all that shaking!) and add a handful of fresh ice cubes. Seal it again—really seal it unless you want sticky bourbon all over your kitchen—and shake hard for exactly 10 seconds. That’s long enough to chill it perfectly without over-diluting. You’ll feel the shaker get frosty in your hands—that’s how you know it’s ready.
Finally, strain into your pre-chilled coupe glass through a fine mesh strainer (those little ice chips can ruin the silky texture). The foam should rise beautifully to the top like a fluffy crown. Add your lemon twist, take a quick photo because it’s that pretty, then sip immediately while it’s at peak perfection.
Expert Tips for the Perfect Maple Bourbon Sour
After making this cocktail more times than I can count (purely for “research,” of course), here are my hard-earned secrets for nailing it every time:
- Squeeze your lemons last-minute – Bottled juice tastes flat and metallic. Roll your lemons on the counter first to get every last drop of that bright, tangy goodness.
- Taste your maple syrup first – Some batches run sweeter than others. Start with ¾ oz if you’re sensitive to sweetness, then add more to taste.
- Bourbon matters (but not too much) – A $30-$40 bottle with caramel notes (think Buffalo Trace or Woodford Reserve) shines here without breaking the bank.
- Egg white freshness is non-negotiable – Crack eggs into a separate bowl first. Fresh whites whip up fluffier and have virtually no “eggy” taste.
Bonus tip: If your shaker leaks during the dry shake (we’ve all been there), try holding it at a 45-degree angle—it creates a better seal!
Maple Bourbon Sour Variations to Try
Once you’ve mastered the classic, play around with these fun twists! Swap in smoked maple syrup for a campfire vibe, or try a blood orange wedge instead of lemon for a sweeter citrus note. Feeling adventurous? A dash of angostura bitters on the foam adds spicy depth—just don’t tell the purists.
Serving and Storing Your Maple Bourbon Sour
Here’s the honest truth: this cocktail is at its absolute best the moment it hits your glass. That glorious foam starts to settle after about 10 minutes, so serve it immediately while it’s still light as a cloud. I like to set out all my ingredients first so everything’s ready to go—no frantic lemon-juicing while my masterpiece deflates!
Leftovers? Not really a thing here. Between the egg white and fresh citrus, this drink just doesn’t keep well (plus, who has willpower to save it?). If you must pause mid-making, stop after the dry shake—you can refrigerate that mixture for up to an hour before adding ice for the final shake.
Glassware matters more than you’d think! A classic coupe glass shows off that beautiful foam, but a rocks glass works in a pinch. Avoid tall glasses—they make the delicate flavors feel lost. And always, always serve it chilled—that freezer trick I mentioned earlier? Total game-changer.
Maple Bourbon Sour FAQs
Can I use bottled lemon juice?
No way—fresh squeezed is everything here! Bottled juice tastes flat and oddly metallic. A quick squeeze makes all the difference in flavor and brightness.
Is raw egg white safe to drink?
The risk is super low (I’ve never had issues), but if you’re worried, use pasteurized eggs or skip it. The texture won’t be as dreamy, but it’ll still taste great.
What’s the best bourbon for this cocktail?
A mid-shelf bourbon around $30-$40 (like Four Roses or Maker’s Mark) hits the sweet spot—enough character to shine but won’t overpower the maple and lemon.
Nutritional Information
Okay, let’s be real—we’re not drinking cocktails for their health benefits! But since you asked, here’s the scoop on what’s in that gorgeous Maple Bourbon Sour (all values are per serving and approximate—your specific ingredients might tweak these numbers a bit):
- 220 calories – Mostly from that beautiful bourbon and maple syrup
- 12g sugar – Thank the maple syrup for this (worth every gram!)
- 4g protein – That egg white pulls through with a little nutritional boost
- 0.5g fat – Barely anything—the egg white keeps it lean
Quick note: These numbers can vary depending on your bourbon’s proof or how generous you are with the maple syrup. I once calculated mine after an “extra maple” day and… let’s just say some things are better left unknown!
For more cocktail inspiration, check out our Pinterest page!
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Maple Bourbon Sour Recipe: 3 Steps to Luxurious Cocktail Bliss
- Total Time: 5 mins
- Yield: 1 cocktail
- Diet: Low Lactose
Description
A smooth and refreshing cocktail combining maple syrup, bourbon, fresh lemon juice, and egg white for a frothy texture.
Ingredients
- 2 oz bourbon
- 1 oz fresh lemon juice
- 1 oz maple syrup
- 1 egg white
- Ice cubes
- Lemon twist (for garnish)
Instructions
- Add bourbon, lemon juice, maple syrup, and egg white to a shaker without ice.
- Dry shake vigorously for 15 seconds to emulsify the egg white.
- Add ice to the shaker and shake again for 10 seconds to chill.
- Strain into a chilled coupe glass.
- Garnish with a lemon twist.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure the egg white is fresh for proper froth.
- Adjust maple syrup to taste if you prefer a sweeter or less sweet drink.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Cocktail
- Method: Shaken
- Cuisine: American
