Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 2 fl oz | Bourbon whiskey |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Bourbon whiskey soured with lemon juice and smoothed by egg white.
About:
Whereas the addition of egg white to a Whiskey Sour is optional, egg white is a requisite in a Boston Sour – a Boston Sour is simply a Whiskey Sour with egg white.
A history of the Whiskey Sour cocktail can be found on our page.
