Maple Bourbon Sour

This cocktail combines bourbon, maple syrup, and lemon juice with an optional egg white for a smoother texture. It is shaken hard, strained over fresh ice, and finished with an orange peel for aroma.

By Julienne

Servings: 2

Ingredients

• 120 g ice plus more for serving
• 90 ml bourbon divided
• 30 ml maple syrup divided
• 45 ml fresh lemon juice freshly squeezed, divided
• 30 ml egg white optional, from 1 large egg, divided
• 240 g ice plus more for serving
• 2 strips orange peel for garnish

Instructions

1. Chill 2 rocks glasses by filling them with some of the measured ice while you build the drinks, or set the glasses aside in the freezer if you have room. Glasses are cold to the touch.
2. Add the bourbon, maple syrup, lemon juice, and egg white, if using, to the shaker. Add the remaining ice. The shaker is loaded and ready to shake.
3. Shake hard for 15 to 20 seconds until the shaker feels very cold and the outside frosts slightly. The mixture is thoroughly chilled and well combined.
4. Discard the ice from the glasses if you used it for chilling. Strain the cocktail evenly into the 2 glasses over fresh ice, if desired, or serve straight up if you prefer it without ice. Each glass has one serving with a smooth, integrated texture.
5. Twist an orange peel over each drink to express the oils, then place the peel on the rim or float it on top. You can smell citrus oil at the surface of each drink.