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Boston Sour
Posted: July 18, 2026
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The Boston Sour is a Whiskey Sour with an egg white — a simple addition that transforms the drink's texture from clean and tart to velvety and frothy. The egg white creates a silky foam on top that softens the citrus edge and gives every sip a luxuriously smooth mouthfeel. Once a standard variation in pre-Prohibition cocktail manuals, the Boston Sour fell out of fashion for decades before the modern craft cocktail revival restored it to its rightful place. Mastering the dry shake (shaking without ice first) is the only technique required, and it makes all the difference.
Instructions
- Combine bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker without ice.
- Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white and build foam.
- Add ice and shake again for 10 seconds until well chilled.
- Fine-strain into a chilled coupe or rocks glass over a large ice cube.
- Wait for the foam to settle and rise, then garnish with a few drops of Angostura bitters or a lemon wheel.