Boston Sour & Rattlesnake
Whiskey Sours with egg white came into favor in the 1920s, almost certainly a product of the vibrant cocktail scene that flourished overseas during Prohibition. It has been called the Boston Sour by some, including, unsurprisingly, the Old Mr. Boston Official Bartender’s Guide, first published in the 1930s. The Rattlesnake, a Savoy Cocktail Book drink, is a Boston Sour with absinthe.
INGREDIENTS
2 oz. rye whiskey, preferably 100-proof*
1 oz. lemon juice
½ oz. rich simple syrup
½ oz. egg white
Absinthe, for spritzing glass (Rattlesnake only)
Garnish: bitters design
*you can use bourbon for your Boston Sour if you like! 100-proof is best for this spec
ABV LEVEL
Combine whiskey, lemon juice, syrup, and egg white in a cocktail shaker. Seal and “dry shake” (without ice) for 10 seconds, holding the shaker together very tightly. (The shaker will fill with warm air and try to expand!) Open shaker, fill two-thirds full with ice, reseal, and shake 15 seconds. If you’re making a Rattlesnake, spritz (or rinse) a chilled coupe with absinthe. Double strain into coupe. Using a dropper bottle, apply several drops of Angostura bitters onto the surface of the drink. Drag a cocktail pick through the bitters to form a pattern.