Boston Sour
Boston Sour is made with bourbon, lemon, rich syrup and egg white shaken into a foamy whiskey sour, served cold.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a rocks glass and prepare the garnish before mixing.
Add all measured ingredients to a shaker.
Add ice and shake until cold, strain back into the empty tin to remove the ice, then seal and shake again without ice to build the foam.
Fine strain into the prepared rocks glass over fresh ice.
Squeeze a fresh lemon peel over the surface for its oils, then rest it against the glass.
A thoughtful finish
- Shake with ice first, strain out that ice, then shake again to build the foam.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Leaving ice in the second shake prevents the intended dry-shake stage.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Boston Sour?
Boston Sour is made with bourbon, lemon, rich syrup and egg white shaken into a foamy whiskey sour.
Can I scale a Boston Sour for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Boston Sour?
Use the assigned rocks glass for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Egg-free presentation — Editorial adaptation: omit egg white and label the result as an egg-free variation; it will lack the selected build’s foam and texture, and still requires ingredient-label checks.
- Alternate citrus peel — Editorial presentation variation: try a different fresh citrus peel for the surface aroma while keeping the liquid formula unchanged; identify it as a garnish change.
Where it comes from
Boston Sour is made with bourbon, lemon, rich syrup and egg white shaken into a foamy whiskey sour, served cold.
Sources
- Difford’s Guide — Boston Sour Cocktail Recipe (reference) link
Strength. About 1.5 US standard drinks at an estimated 19.2% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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