A bright, tangy sip made with Pollinator Bourbon, lemon, and honey—finished with a touch of maple for early spring warmth. This balanced sour celebrates local agriculture, bridging the crispness of mountain spring water with the rich depth of barrel-aged grain.
Seasonal
Sweet
Tangy
Ingredients
2 oz Pollinator Bourbon(Aged in New American Oak and finished in maple-syrup-coated barrels)
¾ oz freshly squeezed lemon juice
½ oz wildflower honey syrup (equal parts honey and warm water)
1 tsp grade A maple syrup
1 egg white (or 1 oz aquafaba for a vegan option)
Garnish: Dehydrated lemon wheel or a sprig of fresh thyme
Instructions
Build the base: Combine the Pollinator Bourbon, lemon juice, honey syrup, and maple syrup in a cocktail shaker. The maple finish of the bourbon creates a natural symmetry with the added syrup.
The dry shake: Add the egg white (or aquafaba) to the shaker. Shake vigorously for 15 seconds without ice; this "dry shake" emulsifies the proteins, creating a luxurious, pillowy foam head.
Chill and aerate: Fill the shaker with plenty of ice and shake again for another 15 seconds until the tin is frost-etched and the contents are chilled through.
The double strain: Fine-strain the mixture into a chilled coupe or rocks glass. Double-straining ensures a silky texture by removing any ice shards or citrus pulp.
Seasonal garnish: Place a dehydrated lemon wheel atop the foam, or express the oils of a thyme sprig over the surface to introduce an earthy, spring aroma that complements the wildflower notes.
