Garnish:
Lemon zest twist expressed & discarded. Adorn with dehydrated apple slice.
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.
| 1 1/2 fl oz | Applejack brandy |
| 1/3 fl oz | Giffard Crème de Pêche de Vigne liqueur |
| 1/3 fl oz | Licor 43 Original liqueur (optional) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 4 drop | Bob's Vanilla bitters |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
Tis rather.
History:
Adapted from a recipe in William Schmidt's 1892 The Flowing Bowl.
The Delicious Sour
William Schmidt, The Flowing Bowl, 1892
A Goblet with the juice of a lime,
A squirt of seltzer,
A spoonful of sugar,
½ of apple-jack
½ of peach brandy,
The white of an egg.
Fill your glass with ice, shake well, strain, and serve.
Alcohol content:
- 1.2 standard drinks
- 16.28% alc./vol. (32.56° proof)
- 16.7 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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