Experimental: Whiskey Maple Sour
Hey y’all! It’s been a hot second since my last post! The last 2 months flew by, full of celebrating birthdays, hanging with the parents, and exploring D.C. On one of our recent adventures to Union Market, we stopped by a craft fair and tried a bourbon barrel aged maple syrup from Dorset Maple Reserve. This is a light, but flavorful maple syrup that has a hint of bourbon essence. I don’t typically use a lot of maple syrups for cocktails because the flavor can be overpowering, but this syrup is pretty thin and adds an interesting sweetness. This drink pairs nicely with rain clouds on a Sunday afternoon.
Whiskey Maple Sour Recipe (1 serving)
- 2.5 oz. whiskey bourbon
- 1 oz. bourbon-aged maple syrup (get it here)
- 0.5 oz. fresh lemon juice
- 1 sprig of rosemary (plus extra for garnish)
- Angostura bitters for garnish
- Optional: Shake with 1 egg white
Equipment
- Stainless steel container
- Jigger
- Muddler
- Hawthorne strainer
- Fine mesh strainer (optional)
- Old fashioned glass, stored in the freezer
- Round ice mold, stored in the freezer (can also use 2×2 inch square ice)
Directions
- In a stainless steel shaker container, pour lemon juice into the shaker and add a sprig of rosemary
- Use a muddler to mash the rosemary leaves until fragrant
- Add the maple syrup and bourbon
- Add 3-4 handfuls of ice into the container and seal the shaker
- Shake vigorously for at least 20 seconds and the shaker is completely frosted
- Place a Hawthorne strainer on top of the shaker and double-strain the drink through a fine mesh strainer placed over the glass
- To garnish, shake a couple dashes of Angostura bitters into the glass and add another sprig of rosemary
Cheers!
