Whiskey sours have always had a special place in my cocktail-loving heart.
Growing up, at my local event center, we would frequent Friday and Saturday night parties on a regular basis. There was always a wedding, a Bar Mitzvah, or some other reason to celebrate. At the events, there would be trays of whiskey sours on a table for adults to pick up and enjoy.
Not that I was a ‘naughty’ kid perse, but I had been known to swipe some of these shiny glasses, and to sip the sweet foam on top. To me, they were like a Shirley Temple!
Try this low-FODMAP version of a whiskey sour, it uses maple syrup and a little less spirits than typical. If you tolerate larger portions of alcohol, then feel free to increase per your preference.
Dr. Rachel’s Notes:
- This recipe uses the option of a raw egg white. While using pasteurized eggs does reduce risk of bacterial contamination, please consume only if you are comfortable doing so. The drink will still be delicious without it!
Check out all my holiday recipes on my Low-FODMAP Christmas and Thanksgiving Collections and my Low-FODMAP Cocktail and Drink List to learn all about the best low-FODMAP selections for your favorite adult beverages.
You may also love:
- Low-FODMAP Vodka Smash
- Low-FODMAP Candy Cane Vodka and Peppermint Martini
- Low-FODMAP Pineapple Infused Vodka
- Low-FODMAP Cranberry Bourbon Cocktail
- Festive Low-FODMAP Strawberry Margarita
- Low-FODMAP Moscow Mule and Kentucky Mule
Or check out over 500 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Spiced Maple Whiskey Sour; Gluten-free, Vegan
A low-FODMAP, vegan recipe for Spiced Maple Whiskey Sours. Perfect for the holidays. IBS-friendly and easier on your gut.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Cocktail, Beverage
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ounce whiskey
- 3/4 ounce (1.5 tablespoons) lemon juice, freshly squeezed*
- 1/2 ounce pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of apple pie spice or pumpkin pie spice
- 1 pasteurized egg white*
- Club soda, if desired to top off
- Garnish: lemon slices, raspberries, grapes
Instructions
- Add all ingredients, except optional club soda, to a cocktail shaker, and dry-shake for 30 seconds vigorously. This will foam the egg white
- Add ice, and shake again for 15–20 seconds
- Strain into a chilled glass, or a glass filled with ice
- Top with club soda if desired, and garnish with lemon slices or other fruit
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- 1 ounce whiskey is one low-FODMAP serving
- You will use about 1/2 lemon for this recipe
- Since this recipe does not involve cooking, I recommend pasteurized eggs to reduce bacteria contamination
