Weekend Cocktail: Boston Sour

This cocktail is a tribute to our new city! A Boston sour is a whiskey sour plus an egg white. Egg whites are generally tasteless and odorless, so it will not change the flavor of a drink so much, but definitely elevates its texture. Adding eggs or egg whites to shaken cocktails will not only impress your guests, but also gives the cocktail a rich, creamy texture and an incredible foamy cap.

If you have not made a cocktail with egg or egg whites in it before, this is a great introduction to it. While drinking a raw egg can be frightening to some, if you prepare it correctly it is very safe. Make sure to buy the freshest eggs you can (preferably from a farmer’s market). The fresher the egg (read: straight from a chicken), the less time it will have to develop bacteria like Salmonella.

To prevent your cocktail from dilution, use the dry shake technique. Combine all the ingredients excluding the ice in the shaker and shake for about 10 seconds. This will allow the egg proteins to loosen up and start to foam without the ice melting into it to water it down. Then add the ice and shake it again. This will make the cocktail nice and cool and strengthen the foam as well.

Boston Sour

Serves 1

From The Ultimate Bar Book by Mittie Hellmich

photo 1 (16)

2 ounces whiskey (bourbon or rye)

3/4 ounce simple syrup

3/4 ounce lemon juice

1 egg white

 

1. Combine all the ingredients in a shaker.

2. Dry shake for at least 10 seconds.

3. Add ice to shaker and shake again.

4. Strain into chilled cocktail glass.

photo 3 (4) photo 4 (9)

Enjoy even if you’ve never been to Boston!

-Lisa

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