Small apple wedge on rim and lightly dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|2/3 fl oz||Straight rye whiskey (100 proof / 50% alc./vol.)|
|2/3 fl oz||Applejack brandy|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1/6 fl oz||Chilled water (omit if using wet ice)|
|1/3 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
A powerful and beautifully balanced split spirit sour.
Adapted from a recipe created circa 2017 by Sam Ross at Attaboy in New York City, USA.