Apple Brandy Sour

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Cocktail History

The Apple Brandy Sour is an autumn cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. It uses a standard sour template that calls for a spirit, lemon, egg white, and bitters, but this one is dressed up with apple brandy and maple syrup.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Apple Brandy: This is a type of brandy made with apples, pears, spices, sugar, and alcohol. I used Calvados.

Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.

Maple Syrup: This is a syrup made with the sap from maple trees. I used a local maple syrup.

Egg White: This is the clear liquid in an egg. I used fresh egg whites.

Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.

Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright red-pink hue with an ombré effect

• Aroma: Apple and allspice

• Taste: Distinct apple flavor backed with citrus and a pleasant, thick mouthfeel

• Finish: Lingering maple syrup notes

Kendall’s Take: “As far as sours go, this one’s really tasty. The most prominent flavor is definitely apple, and the maple is a nice touch to add even more autumnal flair. Egg white aside because I still can’t really get past the fact that egg is in my drink, I could see myself sipping on the Apple Brandy Sour after a day of apple-picking when I’m really craving the fruit. To make it a little more complex, I’d add in cinnamon or some gingerbread syrup too.”

Recipe

This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.