Boston Sour

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I did some Wikipedia-ing for you, which makes this post the digest of the digest.  The really lo-fi version of the 1870s, condensed.  Here’s what happened in the 1870s:

-The French fought the Prussians, the British fought the Zulu Kingdom, Spain fought Carlist insurgents, and the Ottoman Empire fought basically everyone.  Chill the flip out, 1870s!

-Africa’s only native bear went extinct.

-The Gilded Age began in America.  The British Empire continued to grow.

-Along with the telephone prototype, the light bulb, and phonograph (big whoop, right?), the whiskey sour was devised.

So, in a few words: rough times, awesome inventions.

The egg white in this drink is optional–if you leave it out, you just have a classic whiskey sour.  It adds a bit of a foamy head to the cocktail, which I enjoy.  It just feels more sumptuous.  Either way, this is a simple retro classic.

Make it tonight!  Enjoy it next to your messy nightstand.  Do it for Africa’s last Atlas bear.  We haven’t forgotten you, big guy (or gal).

Oh, and by the way!  I’m on Facebook now.  You like?  Make it official!

Boston Sour

1 shot bourbon whiskey
1/2 shot fresh lemon juice
1 teaspoon simple syrup (or more to taste; I like my drinks less sweet)
1 teaspoon egg white* (optional)

Combine all ingredients in a cocktail shaker filled with ice.  Shake vigorously for 20 seconds or so., then strain into a lowball glass filled with ice.  Garnish with lemon and/or a Maraschino cherry.

*Raw egg note: Don’t do this if you’re worried about salmonella or other food-borne illnesses.  To reduce the risk, use pasteurized, clean, fresh, properly refrigerated eggs.  Or skip the egg altogether. 

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  1. John says

    I’m assuming you mean 1 teaspoon sugar, but your recipe seems to be missing that word.

  2. Rachel says

    Saw this on Tastespotting today and thought, I know that balcony ledge! And I know a tasty drink when I see it too!