The holidays are the perfect time to craft a cranberry Boston sour. A twist on a bourbon sour, this has a little egg-white in it to give it that frothy look.
The Boston Sour is a whiskey sour with an egg white, which makes a frothy foam at the rim of the glass. It makes an ultra smooth flavor with a gorgeous look.
This cocktail can be made as a single, or in a big batch! We love cranberry season, and grab a few extra bags to keep in the freezer. We make our own cranberry syrup, which is so easy! So, let the festivities begin!
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. 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.
Ingredients for Bourbon Cranberry Sour:
- 2 ounces bourbon
- 1 ounce cranberry simple syrup
- 1 ounce fresh squeezed lemon juice
- 1/2 ounce fresh squeezed mandarin orange (cutie!)
- 1 egg white from a large Pete and Gerry’s Organic Egg
- 3 drops aromatic bitters
- 3 drops orange bitters
- 3 fresh cranberries
- 1 sprig fresh rosemary
Instructions for Bourbon Cranberry Sour:
Using a metal drink skewer, pierce 3 fresh cranberries down core. Insert fresh rosemary into the cranberries to create a garnish, set aside.
Measure all liquid ingredients, including egg white & bitters into cocktail shaker
Dry shake, vigorously, without ice, to create foam. Add ice, and shake vigorously again.
Double stain into chilled martini glass
Garnish with rosemary speared cranberries.
- Prep Time: 5 minutes
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