Coffee Sour

Pro tips

• Dry shake first (without ice) for 10–15 seconds to build a stable egg white foam before adding ice and wet shaking.
• Strain through a fine mesh strainer to prevent ice chips and ensure a silky texture.
• Chill your coupe glass beforehand; a cold glass preserves the foam and keeps the drink colder longer.
• Use fresh lemon juice, not bottled—the acidity balance is critical for cutting through the coffee liqueur's sweetness.

Substitutions

• Old Mr. Boston Coffee Flavored Brandy → Kahlúa or Tia Maria (adjust sweetness with less simple syrup if using sweeter liqueur)
• Powdered Sugar → 0.5 oz simple syrup (1:1 ratio)
• Egg White → 0.5 oz aquafaba or 0.5 oz heavy cream (for non-vegan/non-raw egg alternative)

Equipment

cocktail shaker · fine mesh strainer · coupe glass or cocktail glass

Can I make a Coffee Sour without egg white?

Yes. Omit the egg white for a standard sour, though you'll lose the signature silky foam. Alternatively, use 1/2 oz aquafaba (chickpea liquid) for a vegan foam.

What does dry shaking do in this cocktail?

Dry shaking (shaking without ice first) emulsifies the egg white into a stable, airy foam that sits atop the drink and adds richness.

Can I substitute the coffee brandy?

Coffee liqueurs like Kahlúa or Tia Maria work well. For less sweetness, use cold brew coffee (0.5 oz) plus 1 oz brandy instead.

Is this cocktail safe with raw egg white?

Use pasteurized eggs if concerned about food safety, or substitute aquafaba for the same foam effect without raw egg.

How do I get a thick foam?

Dry shake vigorously for 10–15 seconds before adding ice, then wet shake with ice for another 10 seconds. Strain into a chilled coupe glass.