Boston Sour recipe
A silky, egg-white crowned evolution of the classic whiskey sour originating from New England.
Method: Dry shake then shake with ice and strain ·
Glass: Old Fashioned glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Daiquiri Family
Ingredients
- 2 oz Bourbon whiskey
- 0.75 oz Fresh lemon juice
- 0.75 oz Simple syrup (1:1 ratio)
- 0.5 oz Egg white (from 1 large egg)
How to make a Boston Sour
- Add bourbon, fresh lemon juice, simple syrup, and egg white to a cocktail shaker without ice.
- Dry shake vigorously for 12 to 15 seconds to emulsify the egg white and build a rich foam.
- Open the shaker, add ice cubes, and shake again briskly for 12 to 15 seconds until thoroughly chilled.
- Fine strain the cocktail into a chilled Old Fashioned glass filled with fresh ice.
- Add 3 to 4 drops of Angostura bitters onto the foam and swirl gently with a cocktail pick.
Garnish
Angostura bitters dashes and brandied cherry
Pro tip
Perform a dry shake first without ice to properly emulsify the proteins in the egg white before chilling with ice for maximum foam stability.
History of the Boston Sour
While popular lore attributes the creation of the Boston Sour to 1860s New England establishments that added egg white to the standard whiskey sour template, the exact originator remains unrecorded and historically disputed. Modern bartenders still keep Boston Sour in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Citrusy, Silky, Balanced
Variations
- New York Sour — Float 0.5 oz of dry red wine on top of the finished drink for a layered color and fruit-forward finish.
- Gold Rush — Substitute honey syrup for simple syrup and omit the egg white for a richer, honey-forward profile.
- Ward 8 — Add 0.5 oz of orange juice and a dash of grenadine alongside the bourbon, lemon, and syrup.
Practise making the Boston Sour in the free Virtual Bar game.