by Josh Rosenthal
Introducing the Boston Sour. It’s like a whiskey sour but it has egg whites. I learned about it from a local Salt Lake City prohibition-era favorite called Bar X (partially owned by Ty Burrell from Modern Family). I did some watching and practicing and think I’ve found a recipe that works.
I admit, it’s somewhat of a novelty to me because I wanted to try something with egg whites. The bartender at Bar X told me that egg whites gave cocktails a bit of fizz and thickness that was later removed with carbonated water. But after making it a few times it’s less of a novelty. Now it’s just good.
- 2 oz Whiskey - I've made it with Bourbon, Blended, Scotch and Irish
- 1 cherry - preferably a fresh one, not the ones in the jar
- 1 lemon's juice
- 1 egg (egg white)
- Powdered Sugar to taste (start with a dash - on different days it taste better with more)
- Put the whiskey, lemon juice, egg white and powdered sugar in a shaker with ice and give it a go. Pour into a cocktail glass. Pit the cherry and muddle it. Put the muddled cherry in the glass. Drink.
Try a dry shake first without ice. Then shake over ice and poor out using an additional fine mesh strainer. This makes the drink creamier with a little less foam, making for nicer texture and the same delicious flavor.
Thanks for the tip Greg!! Enjoy