Boston Sour

Pro tips

• Use fresh lemon juice, never bottled—acidity and flavor degrade quickly in stored juice.
• Shake with ice for 10–15 seconds after adding egg white to create proper emulsification and a dense foam layer.
• Chill your coupe or rocks glass beforehand; strain into it without ice for the cleanest presentation.
• Powdered sugar dissolves faster than granulated; stir it with lemon juice briefly before adding whiskey and egg white.

Substitutions

• Old Mr. Boston whiskey → Maker's Mark, Woodford Reserve, or any 80–100 proof bourbon (no flavor loss)
• Powdered sugar → 0.5 oz simple syrup (adjust to taste, as it's already dissolved)
• Fresh lemon juice → lime juice (creates a Boston Gimlet variation; use same volume)

Equipment

cocktail shaker · citrus juicer or hand press · coupe glass or rocks glass · bar spoon or small spoon for stirring

Can I make a Boston Sour without egg white?

Yes. Omit the egg white for a standard sour, though you'll lose the signature silky texture and natural foam head.

What whiskey works best in a Boston Sour?

Bourbon, blended whiskey, rye, or Canadian whisky all work well. Old Mr. Boston is traditional, but any quality whiskey at 80–100 proof will deliver good balance.

How do I prevent the egg white from breaking the drink?

Use a fresh, room-temperature egg white. Shake vigorously for 10–15 seconds to emulsify it fully, then strain into a chilled glass.

Is there a non-alcoholic version?

Replace whiskey with 2 oz non-alcoholic spirit or skip it entirely and increase lemon juice and powdered sugar to taste for a sour mocktail.

How do I juice a half lemon accurately?

Cut a lemon in half, use a citrus juicer or hand press to extract roughly 0.5–0.75 oz juice. Fresh is essential—avoid bottled.