The Boss' Sour Recipe
Make The Boss' Sour Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare
Chill a coupe or rocks glass by filling it with ice and set aside. If using egg white, ensure the egg is fresh and at room temperature for easier foaming.
- 2
Dry shake
In a cocktail shaker, combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.25 oz fresh lime juice, 0.75 oz simple syrup, 0.25 oz pastis, 1 fresh egg white, and 2 dashes Angostura bitters. Do not add ice. Seal the shaker and dry shake vigorously for 15–20 seconds. This emulsifies the egg white and creates a silky foam.
- 3
Wet shake
Open the shaker, add 6 large ice cubes, reseal, and shake hard for 12–18 seconds until the outside of the shaker is very cold (this chills and dilutes the drink).
- 4
Strain
Discard the ice from the chilled serving glass. Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne strainer and a fine-mesh (or julep) strainer to remove ice shards and produce a smooth texture.
- 5
Garnish & finish
Express the oils of a lemon twist over the foam by holding the twist about 3 inches above the drink and giving it a quick snap skin-side down. Run the twist around the rim and drop it onto the foam. Optionally, add a final single dash or two of Angostura bitters on the foam for aroma and visual contrast.
- 6
Serve
Serve immediately while foam is fresh. The drink yields a balanced sweet-tart profile with an anise kiss from the pastis and aromatic bitters—ideal as a refined after-work sipper.