Boston Sour

Pro tips

• Shake with ice for a full 12-15 seconds to properly emulsify the egg white and create a thick, luxurious foam layer.
• Use fresh-squeezed lemon juice, not bottled, for bright, balanced acidity that complements the whiskey.
• Chill your coupe or cocktail glass before serving to maintain the drink's temperature and foam stability.
• If using pasteurized egg white, reduce shake time slightly to avoid over-aerating; raw egg white foams more readily.

Substitutions

• Old Thompson Blended Whiskey → bourbon or rye whiskey (changes flavor profile but maintains structure)
• Powdered sugar → 3/4 tsp simple syrup (easier to measure and dissolve, slightly less viscous)
• Egg white → 1/2 oz aquafaba or egg white powder (vegan alternative, similar foam)

Equipment

cocktail shaker · jigger · coupe or sour glass · citrus juicer

Can I make a Boston Sour without egg white?

Yes, omit the egg white for a lighter version, though you'll lose the signature silky texture and foam top.

Do I need to shake this cocktail longer because of the egg white?

Yes, shake vigorously for 12-15 seconds to properly emulsify the egg white and create a dense foam.

Is powdered sugar better than simple syrup in this drink?

Powdered sugar dissolves quickly when shaken cold and creates a slightly different mouthfeel than simple syrup, giving the Boston Sour its traditional texture.

What type of Old Thompson whiskey should I use?

Use Old Thompson Blended Whiskey as specified; it's a lower-proof, approachable blended whiskey that balances well with the citrus and egg white.

How do I use fresh lemon juice correctly?

Juice the lemon immediately before making the drink and strain out pulp; fresh juice is essential for bright flavor.