Boston Sour
A Scotch sour with egg white, which rounds it off without sweetening it.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Blended Scotch | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Lemon juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Powdered sugar | 1 tsp5 ml |
| Egg white | 1 |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- Dry-shake everything without ice until it thickens.
- Add ice and shake again until cold.
- Strain into a chilled coupe and garnish with a lemon slice and a cherry.
Mixology by Whiphttps://mixologybywhip.com/recipes/boston-sour
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