New York has the Yankees, Manhattan Clam Chowder, and the NY Sour. By contrast, Boston has the Red Socks, New England Clam Chowder, and the highly underrated BOSTON SOUR!
The Boston Sour, distinguished from the Whiskey sour with the addition of egg, first appeared in recipes in William Schmidt’s 1892 The Flowing Bowl. The egg white helped smooth the harsh, bootleg alcohol used in Whiskey Sours during prohibition. The addition of a blend of Scotch Whisky’s makes this cocktail a phenomenal standout. TRY ONE TODAY!!
BOSTON SOUR
2 oz Famous Grouse Blended Malt Scotch whisky
½ oz freshly squeezed lemon juice
1 oz simple syrup
1 egg white
Glassware: Coupe
Garnish: Lemon wedge, cherry
Method: Combine all ingredients in a mixing tin. Dry shake the tin with the strainer coil. Add large cubes of ice, shake vigorously, and taste for balance. Strain into the serving glass, garnish, and serve.
Until our next cocktail together…
Bottoms up!,
Brian Van Flandern
www.MyMixologist.com
