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This Maple Cider Whiskey Sour is a timeless classic with an autumnal twist. With the perfect balance of sweet and sour plus seasonal flavours, it’s a perfect cocktail to serve your guests during Thanksgiving festivities!
Not a fan of whiskey? Try our enduringly popular Cognac Sour!
I’m a believer that that it’s the details that make a real difference when planning a holiday menu. We have the main course, lovely sides and stunning desserts sorted out.
But for something really spectacular, we need a pre-dinner aperatif that sets the stage perfectly while staying true to the smells and flavours of the season.
And for that reason, I made this twist on one of my favourite cocktails, the legendary whisky sour. Maple and cider mesh perfectly so it becomes a frothy, flavourful seasonal cocktail.
So this year, try a version of this classic drink to create a maple whiskey sour that will fit in perfectly!
Thanksgiving Cocktail
The foundation for this drink is the classic whiskey sour, which consists of whiskey, fresh lemon juice and simple syrup with an addition of some egg white.
Because really, what can be more reminiscent of the fall and harvest than apples and maple syrup?!! With that in mind we decided to incorporate those ingredients into our holiday cocktail.
To do that, we replaced simple syrup from the original recipe with real maple syrup. After shaking with ice, the cocktail is then topped with then dry hard apple cider.
The frothy top is created by shaking with an egg white. I know that not everyone is comfortable with adding a raw egg white into their drink, in which case you can substitute with pasteurised egg whites. It should be easy to find these in most supermarkets.
It really is a special drink to serve at Thanksgiving or Christmas!
Recipe Tips and Notes
- Egg white is a classic addition to cocktails to create that amazing foam you see on top. It’s important to shake the cocktail without the ice first to get it to foam up, which is called a dry shake. Then add ice, shake again and strain into a glass. (Those steps can also be reversed, with ice included for the first shaking!)
- A good This is an affiliate link.cocktail shaker isn’t always the flashiest one! The one I use is stainless steel – nothing to look at but it’s worked for years and can handle anything I or a dishwasher can throw at it. If you don’t have one, a mason jar can work in a pinch!
- I normally use raw egg whites, but I know this isn’t appealing for everyone. Pasteurized egg whites can be found in many supermarkets. For vegans, aquafaba (water from a can of chickpeas) is a good option.
- The whiskey (or whisky!) you use will impact the flavour of the cocktail, but I’m struggling to think of any that won’t work. A Canadian Rye whiskey is my favourite and choice for this drink, but sometimes I love the added smokiness of an Islay Scotch. Bourbon would be the choice of a classic whiskey sour. The best whiskey is the one that works for your taste, so definitely worth some experimentation!
Serving suggestions
One of the basic rules of cocktails is that they need to be cold to be good. That means using plenty of ice when it comes to shaking. But it’s also a good idea to put each cocktail glass in the freezer while the drink is being made. This prevents warm glasses from warming up the cocktail.
I had a few sugar sticks to use as a garnish, as you can see in the photos. But that’s just what was convenient to me. A lemon twist, sprig of rosemary, or possibly even a cinnamon stick will be a lovely addition to the cocktail as well!
More classic cocktails with a twist
Maple Cider Whiskey Sour
Equipment
- This is an affiliate link.Cocktail shaker
Ingredients
- 3½oz / 100ml whiskey
- 1oz / 30ml lemon juice
- 2/3oz / 20ml This is an affiliate link.maple syrup
- 1 egg white
- ice cubes
- hard apple cider, such as Strong Bow, to top the glass
Instructions
- In a cocktail shaker combine the whiskey, lemon juice, maple syrup and the egg white. Shake with no ice for 20 seconds. The egg white will build pressure, so make sure the top of your shaker is secure.
- Add 6-7 ice cubes and shake until the cocktail shaker is too cold to hold. Pour into two chilled cocktail glasses. Top with hard apple cider.
Video
Notes
- Substitute raw egg white with pasteurized egg whites if you are not comfortable with using raw eggs. They are available in most supermarkets.
- For the egg whites to froth, the cocktail needs to be shaken without ice first, with the ice added before it is shaken again. This is called a dry shake.
- A cocktail needs to be cold! Use plenty of ice and chill the glasses before pouring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! This looks so delicious and refreshing! My husband is going to enjoy this recipe! Can’t wait!
What an elegant looking drink!! It will be great for all the holiday entertaining!
Cheers to today being Friday! Even though I’m not entertaining right now doesn’t mean I have to miss out on this amazing drink. Making them for my hubby and I tonight.
Cheers, Jen!! Enjoy, it’s so delicious!