Bohemian Cocktail Recipe

5 from 2 votes
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Bohemian Cocktail Recipe

The bohemian cocktail is somewhat of a modern-day classic cocktail with unknown origins. I was only able to trace it back to the early 2000s in the Boston area. To be honest, I’m not even sure where I first tried this cocktail, but it may have been Drink in Boston’s Seaport.

The bohemian is made with gin, fresh grapefruit juice, elderflower liqueur, and Peychaud’s bitters. It’s a phenomenally balanced and citrus-forward cocktail that is smooth and botanical thanks to the gin and elderflower.

My optional twist takes the original rendition a step further and incorporates an optional foamy egg white collar. If you enjoy eggwhite in cocktails, this is an excellent addition.

Why Use Egg Whites In Cocktails?

I’ve always been intrigued by egg-white foam in cocktails. Eggwhite introduces almost zero flavor but adds a unique velvety texture that’s difficult to reproduce via other means. The overall purpose is body, mouthfeel, and texture.

I always use freshly cracked egg whites from the freshest eggs I can get my hands on. I’d also recommend pasteurized liquid egg whites if you’re unsure of the whole process. The pasteurizing process kills any bacteria so it’s safer to consume raw. Liquid egg whites are also easier to work with.

More Classic Cocktails

Bohemian Cocktail Recipe
5 from 2 votes

Bohemian Cocktail Recipe

Servings: 1 cocktail
Prep: 5 minutes
Total: 5 minutes
A citrusy and herbal cocktail made with gin, fresh grapefruit juice, elderflower liqueur, and Peychaud's bitters.


  • 1 1/2 ounces gin
  • 1 ounce elderflower liqueur
  • 3/4 ounce fresh grapefruit juice
  • 2 dashes Peychaud's bitters

Optional Elderflower foam

  • 1 fresh egg white or 1 ounce pasteurized liquid egg whites
  • 1/2 ounce elderflower liqueur


  • Combine bohemian ingredients in a cocktail shaker with plenty of ice. Shake vigorously for 15 seconds and double strain into a chilled coupe glass.

Elderflower foam

  • Combine egg whites and elderflower liqueur in a cocktail shaker and dry shake vigorously (with no ice), for 30 seconds until egg whites are foamy. Top the Bohemian cocktail with egg white foam and serve.


I always use freshly cracked egg whites, but I'd also recommend pasteurized liquid egg whites for beginners who are unsure of the whole process. The pasteurizing process kills any bacteria so it's safer to consume raw.


Serving: 1gCalories: 181kcalCarbohydrates: 14gProtein: 3.7gFat: 0.1gSodium: 34mgFiber: 0.2gSugar: 13.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cocktail
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. 5 stars
    I tried it at Drink in Seaport too! Lovely Irish bartender served me the drink, told me the name, the ingredients (noted it was a rough 1:1 for all ingredients and a few dashes of bitters), and made the night all the better. The place will be missed but the recipe lives on.

  2. In the early 2000’s the Bohemian was served at the Green Street Grill in Cambridge 🙂
    Very yummy, I’ve made it ever since trying it.

  3. 5 stars
    Love this. I am wondering what the two reish/rose colored drops on the egg white foam are? I added the bitters into the shaker.