Boston Sour

25 Nov
Boston Sour

Boston Sour

October 23, 2014 – The Republic Steakhouse

Boston Sour 
3/4 oz. lemon juice
1 egg white
2 barspoons powdered sugar
Dashes sugar syrup
1 1/2 oz. Bourbon
Stemmed cherry

Shake well with ice in a shaker. Strain into an old-fashioned glass over ice. Garnish with cherry.

Bulleit Bourbon. Egg white and sugar did their magic in creating a lovely soft meringue that smooths out the warm, vanilla-scented Bourbon. The lemon juice lent a bright tang that played well with… well… everything.

I’m not sure what makes this all that different from a standard Whiskey Sour, other than a bit less sugar syrup and more powdered sugar. Maybe Bostonians like things a bit sweeter?

Akubekuhle! (Zulu)

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Posted by on November 25, 2014 in Bourbon


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