Whiskey sours made with store-bought mix were my drink of choice for a while in college. Then I became an adult and graduated to the homemade version, which is SOOOO much better.
I go traditional and dry-shake an egg white for the top of the cocktail - technically making it a Boston sour in a nod to my home state.
"Egg whites in cocktails?", you might say. "Oh yes," I reply with a grin.
Dry-shaking an egg white in your cocktail shaker with an acid - usually either lemon or lime juice - before adding the ice creates the most foam and adds a smooth, pillowy texture and a fun, foamy top to your drink.
I created this maple version of a classic whisky sour to sip in the autumn, while my husband and I sit on our porch enjoying the crisp fall air and marveling at the colorful Maine foliage.
For a special presentation, use a large red maple leaf as a "coaster" (real or imitation) for your cocktail. But be sure to use the "real stuff" when it comes to the maple syrup. Only use the best quality, top-shelf maple syrup in this recipe!
This cocktail is super easy to make and I think it will become a favorite for you as it has for me. I hope you'll give it a try at your next happy hour.
I should note that this recipe contains raw egg, although the alcohol helps to kill any bacteria in the egg white. But those who are immune compromised, pregnant, elderly or very young should avoid eating raw eggs. (And kids shouldn't be drinking cocktails anyway!)
Maple Whiskey Sour with Egg White Foam
Add the bourbon, lemon, juice, maple syrup, and egg white to a cocktail shaker or pint Mason jar. Shake vigorously until the egg white is foamed and frothy, about 20 seconds.
Add the ice cubes and shake until well chilled, about another 20 seconds.
Strain the liquid into a glass over ice.
Garnish with a small maple leaf, if desired, and set the glass on a larger leaf.
