Maple Bourbon Sour Recipe: 3 Ingredients, 5 Minutes
Approx. 6 min read
The trick here is not to make bourbon taste like pancake syrup. It is to give a familiar sour a gentle maple finish while keeping the lemon fresh and the whiskey easy to taste. One good shake is all it needs.
Maple Bourbon Sour recipe
This is the no-foam, three-ingredient version: bourbon, fresh lemon juice and pure maple syrup. Serve it over fresh ice in a rocks glass.
Recipe details
- Prep time: 5 minutes
- Difficulty: Easy
- Serves: 1 cocktail
- Glass: Rocks glass, over fresh ice
- Taste: Bright lemon, warming bourbon and a gentle maple finish
- Tools: Shaker, jigger or measuring cup, strainer
Ingredients
- 60 ml bourbon (2 oz)
- 25 ml freshly squeezed lemon juice (about 0.85 oz)
- 15 ml pure maple syrup (0.5 oz; 1 tablespoon)
- Ice cubes, for shaking and serving
- Orange peel, optional garnish
How to make it
- Fill a rocks glass with fresh ice and set it aside. Keep separate ice ready for the shaker.
- Pour the bourbon, fresh lemon juice and maple syrup into the shaker. Swirl briefly to help the syrup mix with the other liquids.
- Add ice and shake firmly for about 12-15 seconds, until the shaker feels very cold.
- Strain the cocktail into the ice-filled rocks glass. If using orange peel, twist it over the drink to release its oils and add it to the glass. Serve immediately.
Quick tip: Give the finished drink a sip while it is cold, before changing the sweetness. Lemon acidity and maple flavour vary from bottle to bottle, so the first measured glass is your useful reference point.
Why this ratio works
Our classic Whiskey Sour starts with 50 ml whiskey, 25 ml lemon juice and 20 ml 1:1 simple syrup. This maple version takes a different direction: 60 ml bourbon, the same 25 ml lemon and just 15 ml pure maple syrup.
That is deliberate. Maple syrup brings its own caramel-like, sometimes woody flavour, not just sweetness. A slightly larger bourbon pour helps it stay a bourbon cocktail, while the lemon keeps the finish lively. It should taste like bourbon and lemon first, with maple following behind.
The Maple Balance Dial: 10, 15 or 20 ml?
Keep the bourbon at 60 ml and the lemon at 25 ml. Then choose the maple level that sounds right for you. These are starting points for tasting, not promises that every bottle will behave alike.
- 10 ml (2 tsp) - Bright and dry: Less sweetness and a quieter maple note. Try this if your syrup tastes particularly robust or you like a sharp sour.
- 15 ml (1 tbsp) - Balanced starting point: The main recipe. Enough maple to notice without pushing the lemon aside.
- 20 ml (4 tsp) - Richer and softer: More sweetness and a stronger maple presence. Try it if your lemon is especially sharp or you prefer a rounder sour.
For a fair comparison, keep the bourbon, lemon and shake time the same. Change only the maple by 5 ml (1 tsp) in the next glass. That tiny adjustment is easier to learn from than adding several new ingredients at once.
Which maple syrup should you use?
Choose pure maple syrup, rather than maple-flavoured pancake syrup. You want the real maple character, not extra flavourings or a sweetener blend that changes the balance unpredictably.
Amber maple syrup often tastes gentler and more rounded. Dark maple syrup usually has a more pronounced maple character, which can stand out more against the bourbon. Both can work. If you are using a very robust dark syrup for the first time, starting at 10-15 ml is sensible. Taste it before you reach for the full 20 ml.
There is no need to buy a special cocktail syrup. Use a pure maple syrup that you already enjoy, measure it carefully, and stir it into the lemon and bourbon before adding ice.
Keep the autumn garnish simple
Orange peel is my favourite finish here. Express its oils over the surface for a fresh citrus aroma that fits the bourbon and maple without making the drink taste like dessert. Lemon peel is a good alternative if you want a cleaner, sharper scent.
If you would rather serve it straight up, strain into a chilled coupe instead of a rocks glass with ice. It will be the same three-ingredient recipe, just a different drinking experience. For the signature version on this page, keep the fresh ice in the rocks glass.
Want the optional foam?
The base drink does not need egg white. For a silky foam, add about 15 ml pasteurised egg white or aquafaba to the three ingredients. Shake without ice for 10-15 seconds, then add ice and shake again until cold. Fine-strain into a chilled coupe. The foam changes the texture; it is not required to balance the maple and lemon.
Maple Bourbon Sour FAQ
Is Maple Bourbon Sour the same as Whiskey Sour?
It belongs to the Whiskey Sour family, but uses pure maple syrup instead of neutral simple syrup. This recipe also uses a little more bourbon and less syrup than our classic version, so the maple has a clear role without covering the whiskey.
Can I use maple-flavoured pancake syrup?
You can experiment, but it will not give the same predictable flavour or sweetness. Pure maple syrup is the ingredient this recipe is built around.
Do I need egg white?
No. The three-ingredient version is shaken with ice and served without foam. Pasteurised egg white or aquafaba is an optional extra if you enjoy a silkier sour.
Which bourbon is best?
Choose an everyday bourbon you enjoy, preferably one with enough vanilla, caramel or gentle oak character to stand up to the lemon. You do not need a rare or expensive bottle.
Can I make it without a cocktail shaker?
Yes. Use a sturdy, clean jar with a tightly fitting, leakproof lid. Leave room for the ice to move, shake carefully and strain into your glass. A securely closed jar is a practical substitute for this non-carbonated drink.
One autumn twist worth keeping
Three ingredients, one useful starting ratio, and plenty of room to make it yours. Start at 15 ml maple syrup, keep the lemon fresh and let the bourbon lead. It is a small change that makes an ordinary evening feel a little more inviting.
In the mood for something honeyed instead? Try the Gold Rush cocktail. For more bright-but-cosy ideas, explore our easy fall cocktails.
