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
Scale
- 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
