Home » Recipes » Meal Type » Drinks » Maple Meyer Lemon Whiskey Sour
by Katie Webster
February 22, 2014 (updated 7/26/22) Jump To Recipe
5 from 5 reviews
Here is a recipe for a from-scratch whiskey sour co*cktail with maple and Meyer lemon. This drink is refreshing, easy to make, and only requires a few staple ingredients.
Table of contents
- Why We Love This Recipe For Meyer Lemon Whiskey Sour
- Key Ingredients For This Recipe
- Bourbon Whiskey or Whistle Pig Whiskey
- Powdered egg-whites
- Angostura Bitters
- Pure maple syrup, dark or amber
- Meyer lemon juice
- Lemon twist
- Salt
- Ice
- Instructions For This Maple Whiskey Sour
- FAQs and Expert Tips
- Additional Recipes to Try
Why We Love This Recipe For Meyer Lemon Whiskey Sour
As you know I love me a good Negroni, and no summer would be complete without a Ricky Bobby co*cktail. But there is a new co*cktail I want to add to my favorites list. It is this Maple Meyer Lemon Whiskey Sour.
It is sweet and sour, but not cloying the way bar sour mix tastes. The maple syrup adds a nice round sweetness that plays well with the woodsy notes of the whiskey.
I love making these when I have guests over to show off my co*cktail-making skills, but they would also be great as a pre-dinner drink on a Saturday at home.
Key Ingredients For This Recipe
Bourbon Whiskey or Whistle Pig Whiskey
Any bourbon whiskey you have on deck will do as the other flavors in the drink are so bold that any nuances of a top-shelf sipping whiskey will be obscured.
Powdered egg-whites
I used Deb El Just Whites, powdered egg whites, because I am a food safety dork and I didn’t want to use raw egg-white. You can most likely find powdered egg whites in the grocery store, but if you want this specific one I would recommend purchasing it online.
Angostura Bitters
I added in bitters for balance. If don’t have bitters (or even if you do) you can throw some sour cherries in your glass instead.
Pure maple syrup, dark or amber
I sweetened it with maple syrup rather than simple syrup, which is awesomeness personified with the flavor of the whiskey. Look for Dark Robust for the strongest flavor. Amber Rich also will work.
Meyer lemon juice
Meyer lemons are rounder, smaller and more fragrant than regular lemons. Their skin is more dark-yellow and barely have any pith. You can find them in most produce sections. If you can’t, just use regular lemon juice instead.
Lemon twist
A lemon twist makes for the perfect decoration. Simply use a vegetable peeler (or something similar) to make a few strands, then twist the lemon peel around your finger, a chopstick or a fork to give it that nice twirl.
Salt
I also added a little salt to balance out the flavors and make them pop.
Ice
A scoop of ice is a must to make your drink cool and refreshing.
Instructions For This Maple Whiskey Sour
- Whisk or beat the whiskey and powdered egg whites in a co*cktail shaker to dissolve the powder.
- Add 2 cups ice, bitters, lemon juice and maple syrup.
- Cover and shake vigorously until the powdered egg whites are completely dissolved and the shaker is quite cold, about 45 seconds.
- Divide the remaining 2 cups ice between two glasses. Strain the whiskey sour into the glasses. Garnish with the lemon twists.
FAQs and Expert Tips
How to make it without egg whites:
If you’re vegan or if you’re put off by egg whites in a drink, you can use aquafaba instead (chickpea liquid). 1 egg white is the equivalent of 2 tablespoons aquafaba, so for this recipe you only need 1/4 tablespoon.
Can I just use a regular raw egg white?
Yes. The risk of salmonella is very low, so if you’d prefer to just use egg white that’s fine. Only use about 1/4 of one for this recipe.
How to make this ahead:
Combine all of the ingredients (excluding the ice) in a pitcher or sealable jar. Store in the fridge until ready to serve, then shake with ice, pour into glasses and garnish.
Additional Recipes to Try
- My Arnold Palmer Bourbon co*cktail recipe is the perfect mix of boozy and sweet.
- Micheladas are a savory red beer that’s served with ice, lime, and hot sauce.
- Smoky Mescal Margaritas are the best! Mescal is definitely an acquired taste but if you like it you’ll love this recipe.
- You can really taste the vanilla in these Vanilla Pear Moscow Mules. It’s delicious!
- This Grapefruit Champagne co*cktail is like a mimosa but 10x better.
- I love this Pomegranate Lemon Drop Martini as a play on the classic lemon drop.
- This Strawberry Ginger Pink Lemonade co*cktail is so refreshing and easy to drink!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Maple Meyer Lemon Whiskey Sour
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 5 reviews
- Author: Katie Webster
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Whiskey Sour co*cktail made with Meyer lemon juice and maple syrup instead of Sour Mix. Warning, these are on the STRONG side! Always drink responsibly.
Ingredients
UnitsScale
- 1/2 cup Bourbon Whiskey or Whistle Pig Whiskey
- 1/4 teaspoon powdered egg-whites, such as Deb El Just Whites
- 4 cups ice, divided
- 3 shakes Angostura Bitters
- 1/3 cup freshly squeezed Meyer lemon juice
- 1/4 cup pure maple syrup, dark or amber
- pinch salt
- 2 lemon twists
Instructions
- Whisk or beat whiskey and just whites in co*cktail shaker to dissolve the powder. Add 2 cups ice, bitters, lemon juice and maple syrup. Cover and shake vigorously until the powdered egg-whites are completely dissolved and the shaker is quite cold, about 45 seconds. Divide the remaining 2 cups ice between two glasses. Strain the whiskey sour into the glasses. Garnish with the lemon twist
Notes
Make-Ahead:
Combine all of the ingredients (excluding the ice) in a pitcher or sealable jar. Store in the fridge until ready to serve, then shake with ice, pour into glasses and garnish.
- Prep Time: 10 minutes
- Category: co*cktail
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: 12 oz (with ice)
- Calories: 160
- Sugar: 30 g
- Sodium: 77 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 0 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
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34 comments on “Maple Meyer Lemon Whiskey Sour”
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Heather — August 7, 2022 @ 10:29 am Reply
I love a good whiskey co*cktail. and this one with maple syrup sounds smooth and refreshing. Can’t wait to try!
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Ieva — August 7, 2022 @ 3:12 am Reply
What a refreshing drink. I had to use aquafaba, but it worked really well. Really good amount of zingy lemon in this co*cktail – a great summer afternoon drink to impress friends with!
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Saif — August 7, 2022 @ 1:59 am Reply
Perfect refreshing drink for this summer.
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Seema Sriram — August 7, 2022 @ 12:05 am Reply
woohoo!! Friday night taken care of. This is so beautiful even just by the images, I can surely say how perfect it is.
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Tara — August 6, 2022 @ 8:35 pm Reply
Oooh, this co*cktail sounds absolutely fantastic. Such incredible flavors and Meyer lemon is a favorite of mine.
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Mary — December 19, 2021 @ 3:56 pm Reply
Hi. The recipe looks amazing. Do I use Angostura Aromatic Bitters or Angostura Orange Bitters in this recipe?
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Katie Webster — December 20, 2021 @ 6:22 am Reply
Either would work. Let me know how yours turns out!
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Michelle Perry — November 30, 2019 @ 2:01 pm Reply
My husband and I really enjoyed this! I left out the egg whites and used fresh squeezed regular lemon juice and it worked great. I had a different brand of bitters which may have added a twist as well.
Thanks for such a lovely recipe!
