Garnish:
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.
Review:
A powerful and beautifully balanced split spirit sour.
Variant:
History:
Adapted from a recipe created circa 2017 by Sam Ross at Attaboy in New York City, USA.
Alcohol content:
- 1 standard drinks
- 18.15% alc./vol. (36.3° proof)
- 14.5 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.
Join the Discussion
... comment(s) for Harvest Sour
You must log in to your account to make a comment.