Boston SourCocktail recipe
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The Boston Sour is a whiskey sour with egg white added for extra body and a more polished, cocktail-bar feel. You’ll find it sits in the long-running “sour” family—spirit, citrus, and sweetener—where small tweaks create distinct personalities. While the Whiskey Sour is the better-known reference point, the Boston Sour name is commonly used to flag that signature egg-white lift, turning a straightforward bourbon sour into something silkier and more aromatic in the glass.
Expect bourbon’s warm, rounded character to anchor the drink while lemon juice brings a clean, direct tartness. Sugar or simple syrup smooths the edges, balancing the citrus so the whiskey stays present rather than sharp. The egg white doesn’t add sweetness; it softens the lemon’s bite and gives you a creamy, velvety texture with a light, foamy cap that makes each sip feel fuller and more integrated.
Serve it in a cocktail glass when you want something classic but a touch more indulgent than a standard sour. It suits guests who like bourbon yet prefer a softer, less bracing citrus profile, and it works especially well as an early-evening aperitif or a “one good drink” moment when you’re after elegance without heaviness.
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Cocktail Colin says:
Bourbon leads with warm grain and vanilla-like richness, sharpened by lemon juice and rounded by sugar/simple syrup, while egg white wraps everything in a silky, meringue-like cushion that softens the edges. The lemon’s bite keeps the bourbon from feeling heavy and the syrup smooths the citrus, making it ideal for sour lovers who want a plush, creamy texture.
Method
How to make a Boston Sour
- Bourbon 60ml, Lemon juice 22.5ml, Sugar / simple syrup 15ml, Egg 1 egg white
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- Add all the liquids and the egg white to a cocktail shaker with ice and shake well
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- Strain into a chilled cocktail glass and garnish with a lemon peel twist before serving
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Find out more- Perform a 'dry shake' (shaking without ice) first to emulsify the egg white, then add ice and shake again to chill.
- Double strain the cocktail to ensure a smooth texture by removing any potential ice shards or egg white clumps.
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FAQ's
What garnish is recommended for a Boston Sour?
A classic garnish for a Boston Sour is a cherry or a slice of orange. Sometimes, a lemon twist is also used to add a bit of elegance and to complement the citrus notes of the cocktail.
Can I make a Boston Sour without egg white?
Yes, you can make a Boston Sour without egg white, though the egg white is what gives the cocktail its distinctive frothy top and smooth texture. If you're avoiding egg white, you can use aquafaba (chickpea water) as a vegan alternative to achieve a similar frothiness.
What is the history behind the Boston Sour?
The Boston Sour is an evolution of the classic Whiskey Sour, with the addition of egg white to create a frothier, smoother drink. It originated in the late 19th or early 20th century, when the practice of adding egg white to cocktails to enhance their texture was becoming popular. The 'Boston' distinction was likely added to associate the drink with a sense of refined sophistication.
What is the best type of bourbon to use for a Boston Sour?
For a Boston Sour, it's recommended to use a bourbon that's well-balanced, with a good mix of sweetness and oakiness. A bourbon with a proof between 80 to 100 gives a nice balance without overpowering the other ingredients. Maker's Mark, Buffalo Trace, and Woodford Reserve are popular choices that complement the flavors of the cocktail.
How do I know if the egg white is safe to use in a cocktail?
To ensure the egg white is safe to use, consider purchasing pasteurized eggs, which have been treated to kill bacteria without cooking the egg. Alternatively, you can use liquid egg whites that are sold in cartons and are pasteurized. Always store your eggs properly and use them before the expiration date to minimize the risk of salmonella.
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