Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 22.5 ml | lemon juice — {"raw_name": "Lemon juice", "raw_measure": "22.5 ml Lemon juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Bourbon whiskey — {"raw_name": "Bourbon whiskey", "raw_measure": "60 ml Bourbon whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 15 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "15 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 15 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "15 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Garnish: Prepare garnish of lemon zest twist. EXPRESS lemon zest twist over the cocktail and use as garnish.
Ice: ice
{"date_published": "2018-03-29 11:54:07", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4387/boston-sour", "image_url": "https://cdn.diffordsguide.com/cocktail/AqWZDO/square/0/512x512.webp?v=1737701599"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.