Perfect Whiskey Sour Recipe with Maple Syrup and Creamy Egg White Foam
A cozy and smooth twist on the classic whiskey sour, featuring maple syrup for rich sweetness and a creamy egg white foam for a velvety texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Cocktail
- Cuisine: American
Ingredients
Scale
- 2 oz bourbon whiskey
- 3/4 oz fresh lemon juice
- 1/2 oz pure maple syrup
- 1 large egg white (or 2 tbsp aquafaba for vegan version)
- 2 dashes Angostura bitters (optional)
- Ice cubes
- Lemon wheel or twist for garnish
Instructions
- Chill your rocks glass in the fridge or fill it with ice water while prepping the cocktail.
- Separate the egg white from one large egg into a clean shaker or mixing tin.
- Add 2 oz bourbon, 3/4 oz freshly squeezed lemon juice, and 1/2 oz maple syrup to the shaker with the egg white.
- Seal the shaker and dry shake vigorously without ice for about 15 seconds to emulsify the egg white and create foam.
- Add ice cubes to the shaker and shake hard for another 15-20 seconds to chill and dilute the mixture.
- Discard the ice water from your glass and double strain the cocktail into the chilled glass using a Hawthorne strainer and fine mesh strainer.
- Add 2 dashes of Angostura bitters on top of the foam and swirl gently with a toothpick if desired.
- Garnish with a lemon wheel or twist and serve immediately.
Notes
Use fresh lemon juice for best flavor. The dry shake step is crucial for creating a thick, creamy foam. Use large clear ice cubes to avoid quick dilution. For a vegan version, substitute egg white with 2 tablespoons aquafaba and shake longer. Serve immediately to enjoy the foam at its best.
Nutrition
- Serving Size: 1 cocktail (about 4
- Calories: 180
- Sugar: 0.12
- Carbohydrates: 12
- Protein: 1.5
Keywords: whiskey sour, maple syrup, egg white foam, bourbon cocktail, cozy drink, fall cocktail, easy cocktail recipe