Replace the simple syrup with Grade A maple syrup and the sour gets richer, a little smoky, autumnal.
Why you are pouring this tonight
The Maple Sour is the Whisky Sour with maple syrup in place of simple. Bourbon, lemon, real Canadian or Vermont maple syrup, egg white. Slightly sweeter, slightly more autumnal, exactly right for a Friday in May when the eucalypts are starting to drop bark and the days are getting shorter.
Real maple syrup, never the supermarket pancake syrup which is corn syrup with caramel colouring. Grade A medium amber. Use Buffalo Trace or Wild Turkey 101 for the bourbon. Dry shake hard for fifteen seconds, wet shake another twelve, double-strain into a chilled coupe, three drops of Angostura on the foam to draw a line. Pair with apple crumble, blue cheese, the back end of a long autumn dinner.
What changes from the Whisky Sour
Simple syrup becomes maple syrup. Everything else the same.
What to pour it alongside
Pancakes at brunch, roast pork, pecan pie.
The recipe
Ingredients
Method
- Dry-shake all ingredients without ice for 10 seconds.
- Add ice, shake again 15 seconds.
- Double-strain into a rocks glass over one large ice cube.
Nutrition
Want the classic? Our Whisky Sour recipe is here.
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