A Maple Whiskey Sour to get fall really going this year.
What’s your go-to for fall? As in, what do you reach for first in the chillier seasons?
I have to say I do switch over to red wine quite quickly. Because it’s so hot here in Atlanta for most of the year, red wine season is much shorter than I’m used to back home in Boston.
So, when it’s finally cool enough in Atlanta, I switch over to red wine nearly immediately. I love a good bold red, one that’s complex and peppery.
But, today isn’t about red wine. It’s about my other fall go-to. Whiskey.
I love a good old fashioned or whiskey cocktail in winter. The warmth of the whiskey is so satisfying when there’s a chill in the air. And, this Maple Whiskey Sour is extra fall-friendly because…well….maple syrup.
I use maple syrup quite a bit – especially in my cocktails and coffee. Yes, coffee! Try it some time, it’s delicious. Maple syrup is so versatile, and I loved how it turned out in this sparkly fall/winter cocktail.
Oh right, did I forget to mention this cocktail is sparkly?! I was already planning to use my favorite maple syrup – Runamok – from Vermont. So, when they released a brand new, limited-edition maple syrup with sparkles, I knew I had to use it in this deliciously fall cocktail recipe.
Let’s get to it!
You’ll want to start out by gathering all of your ingredients. I find that it’s much easier when I’ve got everything within arm’s reach and my citrus and garnish(es) prepped and ready to go. For this version, you’re going to need a shaker, jigger for measuring, chilled coupe glasses, and a strainer.
For ingredients, you’ll want to prep 1 oz grapefruit juice, 1 oz lemon juice, 1.5 oz whiskey, 1 egg white, .5 oz maple syrup, Angostura bitters, and a Grapefruit peel for garnish.
Start by adding all of your ingredients to your shaker. Then, dry shake (meaning shake without ice) for 60 seconds. Dry shaking your cocktail first gives you that luscious airy foam on top that you definitely want.
Once you’ve finished the dry shake, add a few ice cubes and shake again for about 30 seconds. This helps cool your cocktail down since we don’t add ice afterward.
Now it’s time to strain out your cocktail! I like the double strain method here to really weed out any ice chips, but it’s not necessary.
Twist a grapefruit peel over the top of your cocktail, drop it in, and add a few drops of your Angostura bitters. I know this whiskey sour can seem a little *extra*, but it’s not too tough to whip up! I just love a good fancy cocktail at home.
1 oz grapefruit juice
1 oz lemon juice
1.5 oz whiskey
1 egg white
.5 oz maple syrup
Grapefruit peel for garnish
1. Add all of your ingredients to your shaker and dry shake (no ice!!) for 60 seconds.
2. Add ice and shake for another 30 seconds.
3. Double strain into your chilled coupe glass.
4. Twist your grapefruit to release some oils, then drop it in. Top off with a few drops of your Angostura bitters, and enjoy!
What do you think, ready to try it out? If you’re into this delicious maple syrup – grab your own with a little discount! Just use GABI20 at checkout!
Save this recipe for later 👇