Garnish:
Dehydrated apple slice or fresh peach on rim
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine into ice-filled glass whilst also pouring soda.
| 1 1⁄3 shot | Calvados / apple brandy / straight applejack |
| 1 shot | Giffard Crème de Pêche de Vigne liqueur |
| 2⁄3 shot | Lemon juice (freshly squeezed) |
| 1⁄12 shot | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional) |
| 1⁄2 shot | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1⁄2 shot | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Tis rather.
History:
Adapted from William Schmidt's 1892 The Flowing Bowl.
Sours cocktails history
Alcohol content:
- 1.5 standardglas
- 13.69% alc./vol. (27.38° proof)
- 16.8 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.
Join the Discussion
... comment(s) for The Delicious Sour
You must log in to your account to make a comment.