Thyme gives a maple bourbon sour a savory edge. The three liquid ingredients total 97.5 ml (3 1/4 US fl oz) before dilution and the optional egg white. The maple and thyme are house variations on a whiskey sour.
Ingredients
- 2 US fl oz (60 ml) bourbon
- 3/4 US fl oz (22.5 ml) fresh lemon juice
- 1/2 US fl oz (15 ml) pure maple syrup
- 3 small fresh culinary thyme sprigs
- 1 large pasteurized egg white, optional; use a commercially pasteurized shell egg or equivalent pasteurized liquid white
- Ice cubes
Method
- Rinse the thyme. Put it in a shaker with the maple syrup and press gently to bruise the leaves.
- Add bourbon and lemon juice. If using the optional pasteurized egg white, add it now, seal the shaker and shake without ice for 60 seconds. Omit this dry shake if making the egg-free version.
- Add ice and shake for about 30 seconds until well chilled.
- Double-strain through a cocktail strainer and fine sieve into a rocks glass over fresh ice, or into a chilled coupe without ice. Serve immediately.
Egg White and Equipment
Use only commercially pasteurized egg white or white from a commercially pasteurized shell egg for this uncooked drink. Follow its label and keep it cold. Ordinary raw egg white is not made safe by lemon, bourbon or shaking. If you cannot obtain a suitable pasteurized product, leave the egg out. The egg-free version remains a complete sour. Some liquid whites foam differently; do not guarantee identical texture. Wash equipment thoroughly after handling egg, and identify the egg allergen when serving.
Measured Options
Replace the bourbon with 60 ml rye for a spicier drink. Replace thyme with 1 small sprig culinary rosemary (about 3 cm), lightly bruise it and strain it out. For a long drink, make the egg-free sour in a highball over ice, then add 60 ml cold soda water and stir gently; its measured liquid total is 157.5 ml before shaking dilution. This still contains the full bourbon portion. Serve thyme or rosemary decoratively on a saucer rather than placing woody sprigs in the drink.
Timing and Storage
Allow seven minutes including measuring, dry and wet shakes and straining; the egg-free version is quicker. Mix each drink to order and serve immediately. Keep egg products at 40 F (4 C) or below and follow the package after-opening instructions; do not keep the mixed egg cocktail for later. Refrigerate perishable ingredients within 2 hours or 1 hour above 90 F (32 C).
More Drinks
- Grapefruit Thyme Fizz with Honey and Lime
- Peach Thyme Smash
- Lavender Simple Syrup Recipe
- Hibiscus and Rosemary Sparkler
Sources and Recipe Notes
The measured flavor options are house culinary adaptations; the linked publishers inform preparation methods. Timing assumes the ready ingredients stated above.
