Coffee Sour

Pro tips

• Dry shake first (10–15 seconds without ice) to emulsify the egg white and build a thick, stable foam before adding ice.
• Use freshly squeezed lemon juice for brightness; bottled juice will muddy the coffee and citrus balance.
• Fine strain into a coupe glass to catch ice shards and sediment, leaving room for the foam cap.
• Serve immediately after shaking to enjoy the foam at its peak.

Substitutions

• Mr. Boston Coffee Flavored Brandy → Kahlúa or Tia Maria (reduce powdered sugar by 1/2 tsp if using sweeter liqueur)
• Egg white → aquafaba, 1/2 oz (vegan foam alternative)
• Powdered sugar → simple syrup, 1/2 tsp (dissolves faster, smoother texture)

Equipment

cocktail shaker · fine strainer · coupe or sour glass

Can I make a Coffee Sour without egg white?

Yes. Omit the egg white for a thinner drink, or substitute 1/2 oz aquafaba (chickpea liquid) for a vegan foam.

Should I use raw egg white?

Use pasteurized egg white if you prefer to avoid raw eggs, or purchase pasteurized liquid egg white from the grocery store.

How do I get a good foam on top?

Dry shake (shake without ice first) for 10–15 seconds to build the foam, then add ice and shake again for 10 seconds.

What can I substitute for Mr. Boston Coffee Flavored Brandy?

Use Kahlúa, Tia Maria, or another coffee liqueur, adjusting sweetness with less powdered sugar if needed.

Can I batch this cocktail ahead?

Mix the brandy, lemon juice, and sugar ahead of time, but shake with egg white fresh to preserve the foam.