Maple Whiskey Sour
Festive, tart, and refreshing! An easy twist on a classic cocktail: swap in maple syrup to celebrate spring.
As the nights get warmer, the flow of maple water has started slowing in the sugar bushes. Collecting and boiling the maple water to make maple syrup is a big job, and I believe that the hard workers deserve a toast!
Maple syrup is a great alternative to using simple syrup in your cocktails: just swap it in with a 1:1 ratio in your favourite recipes and enjoy nature’s unrefined sugar.
As a pastry chef, I can’t help myself from adding egg whites to make this version extra smooth and velvety. If you’re squeamish about drinking raw egg whites, (I get you!) you can make this a vegan recipe by using these nifty drops.
3/4oz maple syrup
1oz lemon juice
1 egg white
In a cocktail shaker, add all the ingredients and give it a 10-second shake.
Add a handful of large ice cubes and shake for another 10 seconds.
Pour through a fine-mesh strainer into a rock glass.