Cinnamon Maple Whiskey Sour
- 1½ ounces (3 tablespoons) bourbon, like Bulleit
- 1 egg white* (optional)
- 1 ounce (2 tablespoons) fresh lemon juice
- ½ ounce (1 tablespoon) maple syrup
- Pinch of ground cinnamon, optional
- Cinnamon stick and a lemon wedge, for garnish
If using the egg white, add bourbon and egg white to a cocktail shaker and shake for 15 to 20 seconds, until the egg white is very frothy. Add a handful of ice to the shaker, along with the lemon juice, maple syrup, and ground cinnamon. Fasten the lid and shake well.
If not using the egg white, add a handful of ice, the bourbon, lemon juice, maple syrup, and cinnamon. Fasten the lid and shake well.
Add fresh ice to a whiskey glass and strain the mixture into the glass. Garnish with a cinnamon stick and lemon wedge.