The Smoked Maple Rye Sour brings together three strong ideas and keeps them in balance: rye spice, maple sweetness, and a soft smoke aroma. Lemon gives the drink lift, maple rounds the edges, and the smoke should feel like atmosphere rather than a flavor wall. It is a dramatic sour that still drinks clean.
Smoked Maple Rye Sour
A rye whiskey sour with maple, lemon, bitters, and a light smoke finish.
Glass
Rocks glass
Method
Shaken
Serves
1
Flavor Profile
Maple, smoke, tart rye
Ingredients
- 2 oz rye whiskey
- 3/4 oz fresh lemon juice
- 1/2 oz maple syrup
- 1 dash aromatic bitters
- 1 egg white or 1/2 oz aquafaba, optional
- Rosemary sprig or cinnamon stick, for smoke and garnish
Suggested Brand
A suggested option for the rye base.
Method
- Add rye, lemon juice, maple syrup, bitters, and egg white or aquafaba to a shaker.
- Dry shake without ice for 10 seconds if using egg white or aquafaba.
- Add ice and shake until chilled.
- Smoke the glass lightly with rosemary or cinnamon, then strain the cocktail over fresh ice and garnish.
Bar Tools
- Cocktail shaker
- Jigger
- Cocktail strainer
- Citrus press
Whiskey Scene Notes
Smoke should be brief. A quick rinse of aroma in the glass is enough to frame the rye and maple without making the cocktail taste bitter or ashy.
Prefer a zero-proof pour? Visit our companion site, The Brixyard, for non-alcoholic cocktail inspiration.
