Maple Whiskey Sour Recipe

Chill glass and prepare ice

Place a large ice cube in the rocks glass and set aside to begin chilling the glass while you prepare the cocktail. Alternatively, put the glass in the freezer for a few minutes.

Dry shake (create foam)

Add the bourbon, fresh lemon juice, maple syrup, and aquafaba to the cocktail shaker. Do not add ice yet. Seal the shaker and dry shake vigorously for 20–30 seconds. This emulsifies the aquafaba and creates a stable foam.

Wet shake (chill & dilute)

Open the shaker, add a handful of ice (enough to properly chill — about 6–8 medium cubes), reseal, and shake hard for 12–15 seconds until well chilled and the outside of the shaker is frosty.

Double strain into glass

Discard any water from the reserved large ice cube glass if present, then place the large ice cube into the glass. Using a Hawthorne strainer plus a fine mesh strainer (or just a fine strainer), pour the cocktail over the large cube to remove small ice shards and any solids for a clean presentation.

Garnish and finish

Take the toasted cinnamon stick and lightly express it over the drink by rolling it between your hands a few inches above the surface to release aromatic oils, then place it as a garnish. Optionally add 1 dash of Angostura bitters on top of the foam for aroma and visual contrast. If desired, express a lemon zest over the drink and discard or place on the rim.

Serve

Present immediately with the large ice cube and toasted cinnamon stick. Sip slowly to enjoy the balance of bourbon, bright lemon, and maple with the creamy aquafaba foam.

To toast the cinnamon stick: hold it carefully over an open flame (kitchen torch or gas burner) for a few seconds until aromatic and slightly darkened — avoid charring. Alternatively, toast briefly in a hot dry skillet 20–30 seconds, turning frequently.

Aquafaba substitution: if aquafaba is not available, you can use 1/2 of an egg white (approx. 0.5 oz) instead. If using egg white, consider dry shaking as instructed and note allergy/raw egg considerations.

Maple syrup: use pure Grade A maple syrup for the best flavor. Adjust syrup between 0.5–1 oz to taste depending on desired sweetness and the bourbon's character.