| Boston Sour |
Author: Nicole
Ingredients
- 2 egg whites from 2 large eggs
- 1 ounce freshly squeezed lemon juice (~1 lemon)
- 1 ounce simple syrup (see notes)
- 4 dashes Angostura bitters (separated)
- 4 ounces whisky or bourbon
- 2 orange peels
- 2 maraschino cherries
Instructions
- Separate egg whites and place in a shaker.
- Add lemon juice, simple syrup and 2 dashes of Angostura bitters.
- Shake for 20 to 30 seconds or until frothy. [This is known as a dry shake as there’s no ice.]
- Add whisky or bourbon and remaining 2 dashes of Angostura bitters to shaker. Top with a cup full of ice. Shake for about 10 seconds.
- Fill two double old-fashioned glasses with ice. Pour mixture into glasses.
- Top each glass with an orange peel (twisted to release some oils) and a cherry.
Notes
* For cherries I prefer Luxardo Maraschino Cherries. Dye-free cherries from Tillen Farms’ Merry Maraschino Cherries are also good.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-1/2 cups and keeps two months or longer in the refrigerator.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1-1/2 cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/boston-sour/