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When the weather turns cool and cocktails are on the menu, there's more at hand than a hot toddy or mulled wine. Infused with Crescent Simples' utterly autumnal Apple Spice syrup, this is our seasonal take on a classic sour. We keep things from becoming too terribly sweet with a little unpasteurized apple cider. The acidity from the apples is both round and refreshing on the palate. Just the thing for an autumn afternoon.
Ingredients
- 2 oz Laird’s 10th Generation Apple Brandy
- 1¼ oz unpasteurized apple cider
- ½ oz Crescent Simple Apple Spice Syrup
- ¼ oz fresh lemon juice
- 1 egg white
- 1 dash plus 3 drops Artemisia Quercus Oak Bitters
Preparation
- In a shaker without ice, combine the brandy, apple cider, apple spice syrup, lemon juice, dash of bitters, and the egg white. Dry shake for at least 30 seconds.
- At ice to the shaker. Shake for another 30 seconds.
- Strain the cocktail into a Nick and Nora glass. Carefully drop the three drops of bitters down the center of the foam. If desired, run a knife through the foam to exaggerate the bitters.
