Maple Apple Whiskey Sour
This cocktail brings fall flavors together in a balanced, cozy way. It’s easy to make with simple ingredients and doesn’t require bartending skills. Serve it for brunch, happy hour or your next get-together.
Servings: 1
Equipment
- Apple Corer Optional
- Cocktail Glass 5 ½ to 6-Ounce
Ingredients
- 2 Ounces whiskey I used Elijah Craig Small Batch Bourbon Whiskey
- 1 ½ Ounces apple cider unfiltered, I used Riveridge Honeycrisp Blend Apple Cider
- 1 Ounce lemon juice freshly squeezed
- ½ Ounce maple syrup pure
- ½ Ounce egg white pasteurized, I used Bob Evans 100% Liquid Egg Whites
- ice
To Garnish
- apple slices
Instructions
- Add bourbon whiskey, unfiltered apple cider, lemon juice, maple syrup, and egg white to a cocktail shaker. Secure lid and shake contents for about 30 seconds, or until frothy.
- Add ice to the filled cocktail shaker. Replace lid and shake for 20 seconds, or until the shaker feels cold. Pour into a 5 ½ to 6-ounce cocktail glass.
- Garnish with apple slices, if liked.
Notes
Use fresh lemon juice: Bottled juice just won’t hit the same.
Dry shake first: Shaking without ice helps the egg white foam up properly.
Chill your glass: A cold glass makes a smoother cocktail experience.
Garnish smart: Dip apple slices in lemon juice to prevent browning.
Dry shake first: Shaking without ice helps the egg white foam up properly.
Chill your glass: A cold glass makes a smoother cocktail experience.
Garnish smart: Dip apple slices in lemon juice to prevent browning.
Nutrition
Calories: 213kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 27mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.1mg
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