Toss out that store bought sweet and sour cocktail mixer, this recipe is amazingly simple and delicious and with the maple syrup it adds a lovely fall taste.
My husband and I have both forsaken wine as of late (hot flashes in the middle of the night, no fun) and have found a new appreciation for whisky/bourbon/rye, I cannot really tell you the differences, but I have to say, I kind of like the stuff, not neat (I think that’s the term), but in mixed cocktails. I cannot drink more than one…which is just fine, I don’t need the headache nor calories for that matter!
The recipe makes just one and I think they are better individually made, that way you can customize them if someone likes it sweeter or more sour. However; if you think everyone would like it just like you do, by all means double, triple or quadruple the recipe! Just make sure you have a big enough mason jar.
Start by getting yourself a mason jar with a lid and fill it ⅔ full with ice. Or use a cocktail shaker if you like, I gave mine away years ago, because once I would (finally) get the lid on, I usually couldn’t get it off! And it’s a little embarrassing drinking your drink through the strainer of a shaker, plus people don’t want to drink after you. Honestly, it’s just as easy in a mason jar, if not easier, maybe it doesn’t look as cool, but I don’t really care.
Gather the rest of your ingredients, whiskey, maple syrup, lemon juice, and the optional cinnamon, that’s it.
While up in Vail this summer we went to the Sunday Farmer’s Market and I splurged and bought this Burtons Maplewood Farm Breckenridge Bourbon Barrel Aged Maple Syrup, (try saying that 10 times fast). It wasn’t cheap and doesn’t have any alcohol in it, but aging it in the barrels they use to make the bourbon is, well, it’s just delicious and you can almost drink it straight. But instead I’ll use it in drinks, glazed on carrots and maybe I’ll even try it on salmon.
You do not need to use a specialty syrup, any pure maple syrup will work.
Start by pouring your bourbon or whiskey of choice into your ice filled mason shaker jar.
Next add your lemon juice (a little less if you don’t like it too sour, but try it this way first), this lemon wasn’t very juicy and so it took the whole small lemon to yield sightly over 2 tablespoons, so I just tossed it all in.
Then add your maple syrup, to taste, between 2-4 teaspoons. I like it at a little over 3 teaspoons.
If desired, add a small shake/pinch of cinnamon, totally optional though.
Now place the lid tightly on top and shake it for 30 seconds or so, I like to shake it a bit longer, as I like some of the ice to melt into the drink, both cooling and diluting it a bit more.
Remove the ring from the mason jar and use the flat top as a strainer and pour the Maple Whiskey Sour over fresh ice in a small glass.
If desired, add a cinnamon stick with a little lemon peel garnish, again totally optional, but drink’s are kind of hard to photograph as it turns out, I need some prettier glasses, smaller too, this doesn’t make a big in volume drink.
Sit in front of a fire, sip and enjoy this lovely drink!
- 1 - 1 ½ ounces bourbon or whiskey of choice
- 1 ounce fresh lemon juice
- 2 - 4 teaspoons maple syrup, pure (I used slightly more than 3 teaspoons but not quite 4)
- Shake of ground cinnamon (optional)
- Fill a mason jar with ice, about ⅔ full. Pour in the bourbon, lemon juice, maple syrup and pinch of ground cinnamon (optional).
- Place lid and top securely on mason jar, shake for 30 seconds or so until well mixed.
- Remove the ring from the mason jar and using the lid, strain out the ice and pour over fresh ice into small glass.
- Garnish with a cinnamon stick and lemon peel if desired.