![]() ![]() If you're extra-concerned, you can purchase pasteurized egg whites that have already been separated. Most commercially sold eggs are washed and pasteurized, and pose little health risk. When cracking the egg, try not to touch the egg white to the outer shell. It’s understandable if you’re nervous about serving raw eggs to your guests, but as long as you are careful, there should be no issue. But of course, the Boston Sour is a Whiskey Sour plus egg. For a Whiskey Sour this distills down (pun intended!) to whiskey + lemon juice + simple syrup. It’s believed that the egg white helped smooth the harsh, bootleg alcohol used in Whiskey Sours during prohibition, which is why it was first introduced.Īs mentioned above, a sour cocktail is defined as a spirit, a sour and a sweet. 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. Nothing like a bit of spirit to raise the sailor's spirits, and ensure they got their vitamins! As the sailors made their way to North America, so did this cocktail recipe. In its earliest form, the Whiskey Sour was lemons or limes mixed with liquors such as gin, rum, brandy or whiskey. Vice Admiral Edward Vernon, a British naval officer, came up with the genius idea to mix a few of the ingredients on board together to help the sailors cope with this ugly illness. In the 19th century, professional sailors making the trek from Europe to North America would often suffer from scurvy, which results from a lack of vitamin C (ascorbic acid) in the diet. The basic recipe for a Whiskey Sour was first recorded in 1862 in The Bartender’s Guide, but it had been around for many decades prior. You can read more about this family of cocktails on one of our previous posts, where we explain how to riff on the sour cocktail, and give tips on how to properly make sours of all kinds. These combine a base spirit, a sour element (typically citrus) and a sweetener to make cocktails such as daiquiris, sidecars and margaritas. The Boston Sour is part of the sour family of cocktails. ![]() The egg white adds a silky-smooth feel, creamy taste and frothy foam - what’s not to love? The Whiskey Sour is one of the most classic cocktails, but making a Whiskey Sour with egg, aka the Boston Sour, will delight both your tastebuds and guests. With a simple list of ingredients, it’s no wonder why this naturally sweet whiskey cocktail is a customer favorite.Have you ever had a whiskey sour with egg white and bitters? Then you’ve had a Boston Sour! You may not have known it at the time, especially as many bartenders today favor the inclusion of an egg white in Whiskey Sours, often without using the cocktail's proper name. ![]() If you couldn’t get your hands on our limited release batches of American Whiskey, simply swap out the Wigle Tax Relief Reserve with our Pennsylvania Straight Bourbon and you now have an even sweeter whiskey sour than before! Perfect for backyard imbibing. The best part about this lemon cocktail is its versatility. Using the traditional building blocks of a whiskey sour mix and incorporating fresh local Pittsburgh ingredients with our hand-crafted spirits boasts a unique, flavor filled whiskey cocktail! Here at Wigle Whiskey’s family owned distillery located in Pittsburgh’s colorful Strip District, we mix up a whiskey sour using fresh lemon juice and locally sourced honey! This combination of spirit, citrus, and sweetness is what gives a whiskey sour mix its instantly identifiable flavors. For those egg-adverse people out there (especially our vegan friends,) this is a whiskey sour recipe, no egg required! Egg whites are traditionally added to a whiskey sour to mellow out the tart flavor and add a smoother mouth feel to the drink. A very Wigle approach to a traditional whiskey sour, this springtime favorite offers a sweet lemon cocktail that is simple to make while still offering a complex mix of flavors. ![]()
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