Japanese Maple
Dry shake ∙ 5 min ∙ 14.3% ABV ∙
The Japanese Maple is a whisky sour made with Japanese blended whisky, lemon juice, maple syrup and egg white, double-shaken and finished with a bitters mist.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Japanese blended whisky 50 mlLemon juice 20 mlMaple syrup 15 mlEgg white 15 ml
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the chilled glass
- Garnish with an aromatic bitters mist
Tips
- Shake with ice first, then strain back into the shaker and dry shake without ice; fine-strain so the foam stays smooth.
- Mist the bitters over the foam just before serving so the aroma sits on top of the drink.
History
The Japanese Maple is a modern whisky sour created in 2009 by bartender Damian Windsor at The Roger Room, a cocktail bar in Los Angeles. The drink pairs Japanese whisky with maple syrup, giving the cocktail its name, alongside lemon juice and egg white in a riff on the classic whiskey sour format.
FAQ
What is in a Japanese Maple cocktail?
50 ml Japanese blended whisky, 20 ml fresh lemon juice, 15 ml maple syrup, and 15 ml egg white, finished with a mist of aromatic bitters.
What does a Japanese Maple cocktail taste like?
Like a softer, sweeter whisky sour. The maple brings a caramel note where plain sugar syrup would taste sharper, yet the finish stays dry rather than cloying. The texture is silky with a light foam, and the misted bitters add a faint toasted note.
Is a Japanese Maple cocktail shaken or stirred?
Shaken twice. It is first shaken with ice to chill and dilute it, then dry-shaken without ice to whip the egg white into a stable foam before fine-straining.
