Boston Sour
Whiskey Sour with Egg White
재료
- Blended Whiskey 2 oz
- Lemon Juice of 1/2
- Powdered sugar 1 tsp
- Egg White 1
- Lemon 1 slice
- Cherry 1
조리법
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.
보스턴 사워는 클래식 위스키 사워의 업그레이드 버전으로, 에그 화이트를 추가하여 실키하고 거품 많은 텍스처와 특유의 거품 캡을 만들어 더 세련된 마우스필을 제공합니다. 11.7% ABV로 위스키의 온기, 신선한 레몬의 신맛, 파우더 슈가의 달콤한 라운딩 효과 사이의 훌륭한 균형을 이룹니다. 레몬 슬라이스와 체리 가니쉬가 시각적 매력을 더합니다.
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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