Boston Sour
A creamy whiskey sour with egg-white foam, fresh lemon and a sweet-tart balance that is surprisingly soft.
Ingredients
- Bourbon60 ml
- Lemon juice, freshly squeezed30 ml
- Simple syrup (1 part Sugar, 1 part Water)22.5 ml
- Egg white, from a fresh egg30 ml
- Lemon, for garnish (optional)1 twist
- Cocktail cherry, for garnish (optional)1 whole
Method
- Add the bourbon, lemon juice, simple syrup and egg white to an ice-free shaker.
- Shake hard for 15–20 seconds to emulsify the egg white into a stable foam.
- Add ice and shake again for 10–15 seconds to chill the drink thoroughly.
- Double strain into a chilled coupe glass.
- Garnish with a long lemon twist and, if you like, a cocktail cherry.
About this drink
The Boston Sour is the whiskey sour’s more velvety cousin, where egg white whips up an airy cap of foam and gives the drink an almost dessert-like texture. The dry-shake method, shaking without ice first, is the key to stable foam and comes from classic American bar tradition around the turn of the century. The result is a drink that looks as good as it tastes.
