Boston Whisky Sour
Prep time
Total time
Serves: 2
  • 1 apple, peeled, muddled, and strained
  • 4 ounces bourbon (I like Bulleit)
  • juice of 1 lemon
  • 1½ teaspoons pure maple syrup
  • 2 egg whites
  • dash of ground cinnamon
  • apple peel or wedge, for garnish
  1. First, muddle your apple in your mixer, then strain the juice and discard the apple pieces. You can just shake everything up in the mixer without doing this, if you like, but all of the apples make it difficult to get the drink out later, so I recommend just getting as much juice as you can out of the apples by smashing them with your mortar and then discarding the remnants.
  2. Combine the apple juice, bourbon, lemon juice, maple syrup, egg whites, and cinnamon in your mixer, then top with ice and shake, shake, shake! for 30 seconds or so, then strain into 2 glasses filled with 2 ice cubes each. Garnish with an apple peel and/or an apple wedge and serve.
Recipe by The Crepes of Wrath at