Boston Sour
The Quirky Foodster Team
Rocks glass
Glass
Angostura bitters dashed on the foam, orange peel
Garnish
Ingredients
- Bourbon whiskey — 60 ml (2 oz)
- Fresh lemon juice — 30 ml (1 oz)
- Simple syrup — 20 ml (3/4 oz)
- Egg white — 1
Method
- Dry-shake all ingredients without ice to build the foam.
- Add ice and shake hard again.
- Strain over fresh ice.
- Dash bitters across the foam and drag a toothpick through for a decorative pattern.
Description: A Whiskey Sour with egg white as standard rather than optional, finished with a bitters garnish on top of the foam.
Cultural Background: The name distinguishes it from a plain Whiskey Sour in older bartending guides, where egg white was the defining difference.
Tips: A tight double-shake (dry then wet) is what separates a good foam from a thin one.
Variations: Use rye for a spicier backbone under the citrus.
Serving Suggestion: The bitters garnish is part of the presentation — take a moment with it.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: How is this different from a Whiskey Sour?
A: Functionally the same drink; the name signals the egg white is mandatory, not optional.
- Bourbon whiskey — 60 ml (2 oz)
- Fresh lemon juice — 30 ml (1 oz)
- Simple syrup — 20 ml (3/4 oz)
- Egg white — 1
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