The Grape Sour is a modern classic cocktail that muddled white grapes with absinthe, fresh lemon juice, and egg white to create a silky, balanced drink with subtle anise notes and a delicate foam top.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Muddle grapes in mixing glass.
Add remaining ingredients and
shake without ice.
Add ice and shake again.
Double-strain into
chilled cocktail glass.
Top with fennel seeds.
Cocktails are served immediately and not stored. Pre-batch the grape and absinthe base up to 4 hours ahead; add citrus, egg white, and ice just before serving.
cocktail shaker · muddler · fine mesh strainer · jigger
Egg white creates the signature silky texture and foam. Use pasteurized egg white if concerned about food safety, or omit entirely for a lighter version.
Absinthe defines the anise character. Substitute with pastis or ouzo (1:1), or use a drier spirit like gin and add a few drops of anise extract.
Dry shake (without ice) first for 10-15 seconds to aerate the egg white, then add ice and shake again for 15 seconds. Strain carefully into your glass.
White seedless grapes are traditional for color and ease. Red grapes will tint the drink and alter the flavor profile slightly.
Muddle gently to release juice and oils without crushing seeds or creating bitterness. 4-6 gentle presses is sufficient.
