With a windstorm outside blowing the vibrant red maple leaves across the way, it seemed fitting to share this Maple Bourbon Whisky Sour with you.
My favourite thing about Whisky Sours is that there are endless possibilities on flavour combinations, and according to the season - or your mood - the sky is the limit!
Ingredients:
2 oz Bourbon Whisky – I used Okanagan Spirits BRBN Bourbon-style Whisky - 100% local
1 oz Freshly squeezed lemon juice - I am not opposed to using the store juice if you don’t have time to go fresh, but if so, use a little less as it is extremely concentrated
¾ oz Maple Syrup - Maple is not SIBO friendly, but you can substitute honey simple syrup
1 tbsp Egg White - This is a make or break ingredient for me as it creates the beautiful foam topping. Please don’t be scared to use egg white in your cocktails!
Bitters – I used Gunpowder by Bittered Sling to add a spicy depth to the aroma and flavour
Ice
Directions:
Combine all ingredients except for the bitter into an ice-filled shaker. Shake hard and strain into a rocks glass or tumbler.
Garnish with a few drop of the bitters, I prefer to add these to the foam as it cuts the nose on the egg white.
Get your sip on and enjoy watching the maple leaves fall!
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