Cocktail
Boston Sour
How to make a Boston Sour - the Whisky Sour with a creamy egg white foam crown of bourbon, lemon juice and sugar syrup. Velvety smooth and perfectly balanced.
5 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Boston Sour is the creamy version of the classic Whisky Sour, refined with a splash of egg white. This gives it a velvety dense foam crown and a particularly smooth texture. Bourbon, fresh lemon juice and sugar syrup stay perfectly in balance.
Instructions
- Add bourbon, lemon juice, sugar syrup and egg white to the shaker.
- Shake hard first without ice (dry shake).
- Add ice cubes and shake again for about 15 seconds.
- Strain into a tumbler filled with ice.
- Garnish with a cocktail cherry and orange slice.
Garnish: Cocktail cherry and orange slice
Pro tip: The dry shake without ice is crucial so the egg white foams up properly and creates the typically dense foam crown.
Frequently asked questions
What sets the Boston Sour apart from the Whisky Sour?
The Boston Sour is a Whisky Sour with added egg white, which gives it a creamy foam crown.
Is raw egg white a concern?
With fresh eggs the risk is low; alternatively pasteurized egg white can be used.
Why do you shake twice?
The first shake without ice lets the egg white foam up, the second with ice chills the drink down.
Ingredients
- Bourbon whiskey5 cl
- Fresh lemon juice3 cl
- Sugar syrup1,5 cl
- Egg white1,5 cl
- Cocktail cherry1 piece
- Ice cubesas needed
