Maraschino Sour Recipe
Juicy cherry, soft citrus, velvety finish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Ice
Method
Cocktail
Dry shake
Add bourbon, fresh lemon juice, maraschino liqueur, maraschino cherry syrup, simple syrup, and the egg white to a cocktail shaker. Without ice, shake vigorously for 15–20 seconds to emulsify and build a velvety foam.
Wet shake
Add a large handful of ice to the shaker. Shake again vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled.
Strain
Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated bits of egg white for a silky texture.
Garnish
Float one maraschino cherry on the foam in the center of the drink. Express a lemon twist over the surface to release oils, then wipe the rim with the twist and rest it on the glass edge or place it beside the cherry.
Serve
Serve immediately while the foam is fresh. Optionally, grind a tiny pinch of freshly grated lemon zest on top for extra citrus aroma.