Cocktail Recipe: Maker’s Mark Maple Sour

The Whiskey Sour is a classic of the cocktail repertoire, a simple drink that brings big flavors. It has a wonderful balance between sweet and sour, and a velvety texture that makes it extra pleasing to drink.

The traditional recipe for the Whiskey Sour calls for bourbon whiskey, lemon juice, sugar, and sometimes an egg white. I’ve replaced the sugar here with maple syrup. Maple and bourbon are a classic combination, and I find it works well for a nice change-up on the original.

You’ll want to use at least a mid-shelf (or better) quality bourbon. It doesn’t have to be Maker’s Mark, although I think it’s an excellent choice for this cocktail. Your choice of maple syrup is also important. It should be a real, Grade A maple syrup. None of the imitation stuff. I used Crown Medium Amber Syrup.

If you’re squeamish about using an egg white, you can use the pasteurized variety, or leave it out all together. The egg white adds a silky texture that gives the cocktail a nice mouthfeel. But if you’re reluctant to consume raw egg, it’s still a good drink without it.

Maker’s Mark Maple Sour

Maker’s Mark Maple Sour


  • 2 oz. Maker's Mark Bourbon
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Grade A Maple Syrup
  • Egg White (optional)


  1. Dry shake all ingredients without ice, then add ice and shake again. (If omitting the egg white, you can also omit the dry shake.) Strain into an old-fashioned glass filled with fresh ice. Garnish with an orange peel, or an orange slice and maraschino cherry.

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