The Big Bear Sour is a unique and flavorful cocktail that combines the robust depth of bourbon with the tangy freshness of lemon juice, the sweet-spicy complexity of maple cinnamon orgeat syrup, the smooth texture of egg white, and a rich finish of red wine. This drink offers a balanced and sophisticated experience, perfect for those who enjoy a mix of sweet, sour, and strong flavors.
Tasting Notes
Upon the first sip, the Big Bear Sour greets your palate with a strong, warm embrace of bourbon, immediately followed by the bright and zesty kick of fresh lemon juice. The maple cinnamon orgeat syrup then introduces a layer of sweetness and spice, providing a comforting and rich background note.
The egg white contributes a smooth, creamy texture that softens the drink’s bold flavors, making each sip silky and well-rounded.
As you finish the sip, the red wine makes a striking appearance, adding depth and a slight tartness that balances the sweetness from the orgeat syrup. The wine’s tannins complement the bourbon’s oakiness, leaving a lingering, satisfying finish that invites you to take another sip.
This complex interplay of flavors makes the Big Bear Sour a memorable and delightful cocktail experience.
Tips & Tricks
Swap the bourbon with rye whiskey for a spicier profile or use a smoky Scotch for an added layer of complexity.
Incorporate a few dashes of aromatic or chocolate bitters to enhance the depth and complexity of the cocktail.
Recipe Card
Big Bear Sour
Big, Bold, and Deliciously Sour
Ingredients
- 1.5 oz bourbon
- 1 oz lemon juice
- 0.75 oz maple cinnamon orgeat syrup
- 1 egg white
- 1 oz red wine
Instructions
- In a shaker add ice, bourbon, lemon juice, syrup, egg white.
- Shake very well, keep a good grip on it because it will build up pressure.
- Strain into glass over fresh ice.
- Float red wine on the top (pour over the back of a spoon)
Notes
The syrup is 1:1:1 cinnamon syrup, orgeat, and maple.
