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Jersey Sour
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...
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?
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.
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.
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!
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)
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.
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!!
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.