Name: Jersey Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Applejack brandy; 30 ml Lemon juice; 15 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Jersey Sour
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Glass:

Photographed in a New Era Double Old Fashioned

Ingredients:
1 ¹⁄₂ fl oz	Applejack brandy bottled-in-bond (50% alc./vol)
1 fl oz	Lemon juice (freshly squeezed)
¹⁄₂ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ fl oz	Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
STRAIN back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into ice-filled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Apple brandy is possibly the best spirit on which to base a sour but this recipe for an Applejack Sour is on the tart side. If acidic cocktails are not your thing, then I'd suggest you up the sugar to 20ml (⅔oz).

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AKA: Applejack Sour

History:

The classic name for an Applejack Sour.
Sours cocktails history

Nutrition:

One serving of Jersey Sour contains 160 calories

Alcohol content:

1.3 standard drinks
15.76% alc./vol. (31.51° proof)
17.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Gareth Hives

7th July at 12:01

just starting to explore Calvados so will definitely give this one a go later. It looks slightly light on the Applejack, you'd expect more like 60ml, is that something to do with it being brandy rather than whiskey?

Simon Difford

7th July at 13:07

I distinguish between calavdos, which is traditionally 40% alc./vol., and applejack, which is properly 50 alc./vol. (bottled in bond). This recipe is designed for applejack, so if using calvados, you’ll need to increase the volume by 25% to 56ml.

Chris Dimal

7th July at 07:26

Admittedly, I used Calvados (Chateau de Breuil Fine, which based on reviews and on my palate, had Applejack-esque flavours {think whiskey, barrel}) and aquafaba. The result was a truly delicious sour that definitely rivals the Whiskey Sour. If it wasn't for picking a preferred whiskey, this is the best sour indeed. The apple and barrel flavours go so wonderfully with the sour and the sweet.

Peter Wunsch

8th October 2023 at 09:13

Tried already many Sours, but never an Applejack... perfect for a sunny morning with already fallen leaves. Even without egg white (I prefer my Sours not so foamy). Thanks for the inspiration!

G. M. Genovese

15th July 2023 at 02:02

These are, to me, classic (or my preferred) specs for a Jack Rose, just using different supporting players. Similarities abound, but the intense sour pop of this recipe is undeniably riveting. Now I want to play with sweeting agents. Ugh, so good. (14 Jul 2023, 10:01p)

John Hinojos

13th December 2022 at 01:08

Amazing. The blending of the applejack and lemon is perfect. Sour and wonderfully balanced. Being a big fan of Applejack bottled-in-bond this was great.

Peter Shaw

12th October 2022 at 07:36

I am confused as, following the recipe, I made it straight up, but the photo suggests with ice? I have to say, half way through my first bottle of Applejack, this is the best cocktail I have made with it!!

Simon Difford

13th October 2022 at 20:12

Thanks for letting me know. I've changed the method to reflect being served on-the-rocks to match image. It's one of those cocktails that's also great served straight-up but I prefer mine over ice.

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