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Whiskey Sour – Maple Pear Sour

5 from 1 vote

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foamy whiskey cocktail in a glass
Maple Pear Whiskey Sour

Whiskey sours used to intimidate me. The egg whites, the shaking, that mixing tin that would pop open. But I’ve come to terms with it, and learned a few tricks to make it easier. I’ll leave that for another post. Right now, let’s talk whiskey sour flavors.

I was never a fan of pears until I had a lemon pear tart. The combination of the earthy sweetness of pears and the tart lemon was a winner, and once I added a little drizzle of maple syrup, it tasted like heaven. I wanted to recreate those flavors within awhiskey sour cocktail and nailed it. I used a lovely pear brandy which had tons of floral notes and added the @watsonsbarrelagedsyrup Watson’s maple syrup to it along with lemon juice and some bourbon. I added an egg white for a lovely foam on top, but you can omit that if you like. I often use aquafaba, the liquid that drains off of garbanzo beans. Both soften the flavors and meld everything together to recreate that taste of a bite of lemon pear tart.

The Brillet pear brandy makes the cocktail very floral, not as much as a gin cocktail, but you definitely get good bit of floral aftertaste with each sip. If you’re not a fan of floral cocktails, you might use a less floral brandy or liqueur, but still, the pear flavor is a wonderful match with the maple and bourbon.

If you really want to up your game (I didn’t as I was too excited to try out the cocktail) you can put a small smear of maple syrup on the outside edge of the cocktail and dip it in crushed graham crackers to create the taste of the tart’s soft and sweet crust.

foamy whiskey cocktail in a glass

Maple Pear Whiskey Sour

Heather Wibbels
A delightful whiskey sour with floral notes of pear and the sweet hint of maple syrup.
5 from 1 vote
Course Drinks
Servings 1

Ingredients
  

  • 0.5 oz pear liqueur or brandy – I used Brillet
  • 0.5 oz Watson’s maple syrup @watsonsbarrelagedsyrup
  • 1 oz lemon juice
  • 1.5 oz bourbon – I used New Riff Bourbon
  • 1 egg white or 0.75 oz aquafaba
  • 5 drops sassafras and sorghum bitters
  • Garnish: bitters

Instructions
 

  • Combine all ingredients in cocktail shaker and add ice. Shake, shake and shake some more. Double strain into a chilled couple or martini glass and garnish with a few drops of bitters on the top. Use a garnish skewer to make a design with the drops. Enjoy!
Keyword Cocktail, Whiskey Sour
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By on February 10th, 2020

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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