Boston Sour
Whiskey Sour with Egg White
Ingredients
- Blended Whiskey 2 oz
- Lemon Juice of 1/2
- Powdered sugar 1 tsp
- Egg White 1
- Lemon 1 slice
- Cherry 1
Instructions
Shake juice of lemon, powdered sugar, blended whiskey, and egg white with cracked ice and strain into a whiskey sour glass. Add the slice of lemon, top with the cherry, and serve.
Boston Sour is an elevated variation on the classic Whiskey Sour that adds egg white to create a silky, frothy texture and a characteristic foam cap that gives the drink a more refined mouthfeel. At 11.7% ABV, it strikes an excellent balance between the whiskey's warmth, the tartness of fresh lemon, and the sweet rounding effect of powdered sugar. The garnish of a lemon slice and cherry adds both visual appeal and flavor contrast.
History & Origins
The Boston Sour evolved from the classic Whiskey Sour, which dates to the late 19th century, with the addition of egg white placing it in the tradition of flipped and sour cocktails that used raw egg as a textural agent. The egg white version became particularly associated with Boston's bar culture and is documented in early 20th century cocktail literature. The origin of the specific recipe is disputed, though the Whiskey Sour itself appears in Jerry Thomas's 1862 bartending guide.
Tasting Notes
Aroma: Bright lemon and the warm, slightly sweet grain character of blended whiskey, with a neutral creaminess from the egg white foam. Palate: Tart and lemon-forward, with the whiskey's sweetness and body balancing the citrus; egg white gives a velvety texture and lifts the drink. Finish: Clean and medium, with a lingering citrus and whiskey warmth.
Pro Tip
Dry shake without ice first to build the egg white foam, then add ice and shake again for a dense, stable froth that holds its head in the glass.
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