Cinnamon Apple Sour
Kelly Allen
When the weather turns cool and cocktails are on the menu, there's more at hand than 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 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.
