Maple Whiskey Sour

Toss out that store bought sweet and sour cocktail mixer; this flavorful recipe is amazingly simple and delicious, with the sweet, earthy addition of maple syrup it adds a brilliant fall taste.

This post is for 21+ adults ~ please drink responsibly.

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 .

Start by getting yourself a mason jar with a lid and fill it ⅔ full with ice. Or use a 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, plain 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 or a glaze on chicken.

You do not need to use a specialty syrup, any 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. By the way, I use this small measuring cup ALL the time!

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 drink big in volume.

Sit in front of a fire, or on a porch swing on a cool fall evening and sip and enjoy this lovely drink!

If you enjoy this cocktail, give these other homemade libations |

Blackberry Bourbon Moscow Mule (or the B² M²)
Grapefruit Basil Vodka Smash
Blood Orange Tangerine & Thyme Gin & Tonic

What’s your favorite Fall Cocktail?

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TOOLS RECOMMENDED FOR THIS RECIPE

Maple Whisky Sour

Ditch your sweet and sour mix for this delightfully bright and easy to make Maple Whiskey Sour.

• Author: The Fresh Cooky
• Prep Time: 3 mins
• Total Time: 3 mins
• Yield: 1 cocktail 1x
• Category: Cocktail
• Cuisine: Cocktail

Scale 1x2x3x

Ingredients

• 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)

Instructions

1. Fill a mason jar with ice, about ⅔ full. Pour in the bourbon, lemon juice, maple syrup and pinch of ground cinnamon (optional).
2. Place lid and top securely on mason jar, shake for 30 seconds or so until well mixed.
3. Remove the ring from the mason jar and using the lid, strain out the ice and pour over fresh ice into small glass.
4. Garnish with a cinnamon stick and lemon peel if desired.

Notes

Copywrite 2017 | This recipe for Maple Whiskey Sour was featured first on The Fresh Cooky.

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