Boston Sour Recipe
Written by Fall calls for this uncomplicated Boston Sour recipe! A blend of Whiskey, lemon juice, some sugar, and an egg white for a frothy texture makes this cocktail refreshingly vibrant.
Prep time: 1 minute
Mixing time: 2 minutes
Servings: 1
Calories: 191
Ingredients
- 2 oz Bourbon
- 1 oz fresh lemon juice
- ½ oz simple syrup
- 1 egg white
- Ice cubes
- Lemon zest twist - for garnish, optional
Equipment
- Cocktail Shaker
- Cocktail Strainer
- Fine strainer
- Coupe Glass
- Measuring Jigger
Instructions
- Prep Glass: Fill a coupe glass with ice and set it aside.
- Add Egg White: Crack open an egg, separate white from yolk and pour 1 egg white into the shaker. Discard the yolk.
- Add Simple Syrup: Add ½ oz simple syrup.
- Add Lemon Juice: Measure and pour 1 oz fresh lemon juice into the shaker.
- Add Bourbon: Pour 2 oz Bourbon into the shaker.
- Shake Well: Fill the shaker with ice. Close it well and shake the ingredients vigorously for about 15 seconds.
- Dry Shake: Open the shaker. Using the cocktail strainer, pour the liquid in the other tin and discard the ice. Close the shaker again and shake another time, for 15-20 seconds, without ice this time.
- Strain: Discard the ice inside the coupe glass. Using the fine strainer, strain the mixture into the chilled glass.
- Garnish: Express the lemon zest on top of the glass (you can either discard it after or place it on the rim of the glass for an added citrus touch). Serve immediately.
Notes
Substitutes:
- Bourbon: If you don't have bourbon, rye whiskey can be a good substitute. It has a spicier profile than bourbon's sweeter taste, but it works well in this cocktail.
- Fresh Lemon Juice: I've used bottled lemon juice in a pinch. The flavor could be fresh, but it does the job when fresh lemons aren't available. Fresh lime juice can also be an option.
- Simple Syrup: You can make your own simple syrup by dissolving equal parts sugar and water over low heat. Alternatively, agave nectar can be used as a natural sweetener and to bring a different flavor profile to the drink.
- Egg White: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan substitute for those with egg allergies. It gives the same frothy texture as egg whites.
Making it Non-Alcoholic:
- Bourbon Substitute: Use a non-alcoholic bourbon substitute. Several brands are available that mimic the flavor of bourbon without the alcohol. If you’re feeling crafty, you can also make your own bourbon substitute by infusing together rooibos tea and a bunch of spices of your liking (vanilla and cinnamon are always a good way to start). Mix all the ingredients together, add hot water, cover and let it infuse for at least 3h (the stronger the better, so if you have time let it infuse overnight. In that case, you can either let it rest in the fridge once the liquid has cooled down). Give it a taste, adjust the spice level if necessary and strain it once you’re happy with the result. Stored properly (in an airtight container in the fridge), this “tea-whiskey” can be kept for up to a week.
- Proceed As Usual: Use this non-alcoholic substitute instead of the regular bourbon, follow the original steps, and enjoy a non-alcoholic version.
Making it Vegan:
- Egg White Substitute: As mentioned above, aquafaba is an excellent vegan substitute for egg whites. Use about 1 oz (30 ml) of aquafaba in place of each egg white. Follow the usual recipe (make sure to shake twice as well, once with ice and once without) to get that nice, frothy texture.