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Hand-crafted cocktails are kind of all the rage these days. I dig it. I’m all about the freshly squeezed juices, crazy unique bitters, and the extra attention to detail that come with them. Trendy or not, bring it on. One particular drink that I just love is the classic ‘Boston Sour’. Bourbon, lemon juice, simple syrup, and egg whites — yes, egg whites — shaken until frothy and then poured over ice. I decided to reinvent this sipper with a twist, and am pleased to introduce you to the Cecil Pl. Sour (named lovingly after my street).

The Cecil Pl. Sour
3/4 cup fresh grapefruit juice
2/4 cup fresh lemon juice
Egg whites* (a splash per drink)
1 cup sugar
1 cup water
4-5 sprigs of  fresh thyme

First, make your simple syrup. In a small saucepan combine 1 cup sugar with 1 cup water and toss in the thyme. Let the mixture simmer on medium for about 3 minutes until the 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 the citrus. (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 won’t 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 (if you prefer it sweet, do one full 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.


*Note: I buy egg whites that are pasteurized, free range and organic already bottled, which makes things much easier. If the whole idea of raw egg whites in a drink freaks you out, forgo them. You will end up with a less luxurious and frothy product, but it will still taste delicious. 

Image via Lauren Ariza

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