Boston Sour
Whiskey Sour with Egg White
原料
- Blended Whiskey 2 oz
- Lemon Juice of 1/2
- Powdered sugar 1 tsp
- Egg White 1
- Lemon 1 slice
- Cherry 1
调制步骤
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.
波士顿酸酒是经典威士忌酸酒的升级版,加入蛋清打造丝滑多泡的口感和特有的泡沫顶层,赋予饮品更为精致的口感体验。11.7%的酒精度,在威士忌的温暖、新鲜柠檬的酸爽与糖粉的甜蜜圆润之间取得出色的平衡。柠檬片和樱桃的装饰既美观又增添了风味对比。
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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