Hand crafted cocktails are kind of all the rage these days and to be honest, I dig it. I’m all about the fresh squeezed juices, crazy unique bitters, and extra attention to detail that come with them. Trendy or not, bring. it. on. One particular drink of these sorts that I just LOVE is the classic ‘Boston Sour’. Bourbon, lemon juice, simple syrup, and egg whites…YES egg whites…shaken until frothy and poured over ice. TO DIE FOR. So, if you know me at all, this was something I had to figure out how to make…someway…somehow…and I did [with my own twist of course]. I introduce to you THE CECIL PL. SOUR [named lovingly after my street].
So, before I start, let me just say that I can feel the tension at the mention of ‘egg whites’, and will gladly address it. I buy mine pasteurized, free range, and organic already bottled which makes things much easier [I get mine at Mother’s Market, but just about anywhere carries egg whites these days]. Now, if the whole idea of raw egg whites in your drink freaks you out, just leave ’em out. You will end up with a less luxurious and frothy product but it will still be delicious. And the best part about making these sophisticated beverages at home is the ability to adjust just about any ingredient and tailor them to your preferences! Try switching grapefruit for blood orange or kumquat, thyme for sage or rosemary, bourbon for vodka! Get your creative juices flowin’ because a cocktail named after your own street is just what the doctor ordered.
You will need:
3/4 cup fresh grapefruit juice (about one juicy grapefruit)
2/4 cup fresh lemon juice (about 2 juicy lemons)
Bourbon (I used Bulleit Bourbon)
Egg whites (a splash per drink)
1 cup sugar
1 cup water
4 sprigs of fresh thyme
First, get your simple syrup made. In a small sauce pan combine 1 cup sugar with 1 cup water and toss in your thyme. Let simmer on medium for about 3 minutes until sugar dissolves; turn off heat and let steep. Remove thyme and transfer syrup to an airtight container. Refrigerate whatever you don’t use.
Next, squeeze all of your citrus.
As you can see, I place a small strainer over a measuring cup to catch the seeds and pulp.
In a cocktail shaker add a few cubes of ice, but not too many or you will not end up with the beautiful texture these drinks are known for. Pour in 1 part Bourbon, 1 part citrus juice, 1/2 part thyme simple syrup (I don’t like mine sweet, if you prefer sweet do 1 part), and a splash of egg whites. Shake vigorously for about 2 min to achieve a frothy consistency and pour over ice. There is enough citrus juice in this recipe to make about 5 cocktails. Enjoy!
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