Maple Whiskey Sour

Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

I’m on a mission to become the girl who makes cocktails for her friends when they come over.

Sure, I’ve experimented a bit with mixology in the past.  But the majority of the time, I’ve usually resorted to just uncorking a bottle of wine when people come over, or diving into the epic drawer of beers that my neighbors help me keep stocked thanks to our #neighbornights.  I’ll always love a good beer or glass of wine.  But as someone who loves a good presentation in life, I’ve decided there’s something wayyyy more fun about mixing up a cocktail from scratch and serving it individually to friends, especially when cute ice cubes and fun garnishes (and hello, whiskey!) are involved.

So in my mission to get all “mix-y”, I have decided to try and memorize 10 favorite cocktails — half classics, half original creations — that I can whip up without having to consult the recipe.  So far, it has been a delicious challenge.  And one that my friends are more than happy to support.  :)

MY LATEST VIDEOS

My creation of this week?

A maple-sweetened take on a refreshing summer favorite — the whiskey sour!

Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

This traditional cocktail has long been one of my favorite ways to enjoy whiskey.  It’s sweet, it’s tart, it’s simple, and I believe that it’s all the better when egg whites are involved.  If you’re not into eating raw eggs, no biggie, you can totally leave them out.  But I love the extra creaminess they add to the cocktail, and the super-frothy foam on top is extra fun for serving and garnishes.

(*Of course, raw eggs are consumed at your own risk.)

Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

For a slightly different take on the whiskey sour, though, I decided to try making some this week sweetened with maple syrup instead of simple syrup made with refined sugar.  It’s not a huge step up health-wise, but I love using natural sweeteners in cocktails whenever possible, and was also extra excited about the idea of pairing maple flavor with lemon.

Turns out, it was a delicious success.
Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

To make the cocktail, add the whiskey and egg whites to a shaker and shake until the eggs are frothy.  (Important note: I recommend just making one of these cocktails at a time.  When I tried mixing a double batch, the eggs overflowed the shaker!)  Then add in the lemon juice (or any citrus juice), maple syrup, and ice, and gently shake once more to combine.  If you’d like to add in a few shakes of bitters, those would also be lovely.

Then strain the mixture over ice, and serve garnished with an extra lemon slice or peel on top.

Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

Super quick, super easy, super refreshing, and SUPER good.

Cheers, friends!

Did you make this recipe?
Leave a review »

Maple Whiskey Sour

This Maple Whiskey Sour recipe is naturally sweetened with maple syrup, easy to make, and so refreshing!

Ingredients:

  • 2 ounces whiskey
  • 1 egg white* (optional)
  • 1 ounce freshly-squeezed lemon juice (or other citrus juice)
  • 3/4 ounce maple syrup
  • 2-3 shakes Angostura bitters (optional)
  • ice

Directions:

If using the egg white, add whiskey and egg white to a cocktail shaker and vigorously shake for 15-20 seconds until the egg white is very frothy.  (If not using the egg white, you can skip this step.)

Add the lemon juice, maple syrup, bitters (if using) and a handful of ice to the shaker, and shake for a few seconds to combine and chill the drink.  Strain and serve immediately in a glass over ice.

*Consume raw egg whites at your own risk.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Maple Whiskey Sour -- naturally sweetened, and so refreshing! | gimmesomeoven.com

Leave a Reply

Your email address will not be published. Required fields are marked *

16 comments on “Maple Whiskey Sour”

  1. I wonder if aquafaba would work in place of the egg whites for us vegan inclined folks? I will have to try it and let you know! These look fantastic Ali! And I’m with you on wanting to learn some signature cocktails. #classy

    • Thanks Cady, definitely give that a try and let us know how it turned out – we hope you enjoy the drink! :)

  2. I love your ‘mission’ and have always been meaning to do the same myself….this looks like a delicious place to start!

  3. Yum! I’m a serious bourbon/whiskey lover and this is definitely a staple drink to enjoy! I think it’s what I had the first time I ever tried whiskey, but it’s been way to long since I’ve had one. Love the use of maple syrup to keep it a bit more natural (and so you don’t have to shake or cook up simple syrup). Easy and delicious – will have to be nostalgic and have one this weekend. Cheers!

  4. Love this! Plan on trying asap. I really love your pictures, too.

    – Kaitlyn | http://www.TheCrownFox.com

  5. I think I’ll be sticking with my sidecars but this was pretty good, and fun to try. It’s so rare that I have all the ingredients for a drink on hand, as my wife and I arent drinkers!!

  6. I’ve recently bought a vintage bar cart and have since gotten waaaay into cocktail making. My current favorites are the French 75 and the classic Old Fashioned, but this sounds too amazing not to try! Do you think it would work with pasteurized egg whites as well (they are super easy to come by here in Denmark, where I live)?

    • We LOVE vintage bar carts, how fun! And yes, we think pasteurized egg whites would work great in this – we hope you enjoy! :)

  7. INCREDIBLE whiskey sour! This is a fantastic cocktail recipe. Nicely done!! Cheers!

  8. Okay, so I’ve had these or similar drinks out and they are amazing. I made one at home for my husband, and it was soooo good. I made a second one for myself, and when I was pouring it through the strainer, gobs of muckity muck came out. I thought it was because I mixed the syrup in first with the whiskey and egg white. So, I tried it again after washing out my shaker, and started from scratch following the recipe exactly. And it happened again! Did the eggs go bad? What’s the story? Anyone have an idea? Thanks!

    • Was the syrup hot or pretty warm when you added it to the egg white? It sounds like the heat may have caused it to scramble. That’s the only thing we can think of! We’re sorry that happened! :(