Recipe: Apple Cider Bourbon Sour

In the spirit of the season, I wanted to share my tried-and-true Apple Cider Bourbon Sour recipe! I can’t say I have many drinks in my arsenal, but this one’s a standout. It’s fairly simple, very delicious (if I do say so myself!), and I’ve been told by more than a few friends that it’s cocktail bar quality (I’m biased, but I prefer these to pretty much any whiskey sour I’ve ordered out at a restaurant or bar!). If you’re in need of something to sip this season or to impress your guests with (I serve them at every gathering I host from October-March), look no further!

Perfect for a Friday night in too!

Apple Cider Bourbon Sour (makes one):

• 2 oz. bourbon

• 1/2 lemon freshly squeezed

• 1/2 oz. maple syrup*

• 1/2 oz. apple cider

• 1/2 oz. egg white*

I have a double-sided jigger for measurements, but you can use a shot glass and eyeball from there (most are 1.5 oz.).

*Most recipes call for simple syrup, but I prefer the flavor of maple. The egg white is technically optional—you can omit if you don’t want to consume raw egg—but that’s what gives the drink its rich, velvety foam at the top (my favorite part!).

1. Add the bourbon, lemon juice, maple syrup, apple cider, and egg white to a shaker without ice (!) and dry shake for 30 seconds. Doing this sans ice is critical to getting it nice and frothy!

2. Add ice to the shaker and shake for another 20 seconds.

3. Strain into a glass and serve over ice!

Voila! Enjoy!