Maple Boston Sour Cocktail
Heather Bowes
A classic whiskey sour dates back to 1862 where in the Bartenders Guide it was described as a combination of whiskey, water, sugar, and lemon. It has always been a simple, perfectly balanced combination of ingredients. This is an upgraded version of this classic. The Boston Sour is a traditional variation of the Whiskey Sour, adding egg whites. Adding egg whites smooths and softens the sourness of lemon and adds a silky, rich texture to the cocktail. This takes it one step further and replaces simple syrup with the warm and wonderfully flavor or real maple syrup.
Ingredients
- 2 ounces whiskey
- ¾ ounces fresh lemon juice
- ½ ounces Ben’s Maple Syrup
- ½ ounces egg white
- Lemon, washed, sliced thin, seeds removed
- Angostura bitters and maple syrup for garnish
- Ice cubes
Directions
- Make lemon garnish. Preheat oven to 400 degrees F. Lay lemon slices on a baking sheet lined with parchment paper. Brush each lemon slice with maple syrup mixed with a couple drops of bitters. Roast lemon slices until dark and edges crisp.
- Combine whiskey, maple syrup, egg white, and lemon juice in a shaker..
- Dry shake vigorously for 45-60 seconds- this dry shake is very important for the froth.
- Add ice to the shaker and vigorously shake for 30 seconds.
- Strain the cocktail into a clean, chilled glass, the froth will settle on top.
- Garnish with a slice of maple bitter lemon.