Apple Brandy Sour
Dry shake ∙ 5 min ∙ 15.3% ABV ∙
The Apple Brandy Sour is a shaken sour of apple brandy, fresh lemon juice, sugar syrup, and egg white, served over ice with a hint of bitters. Silky and tart, with baked-apple warmth up front, a bright lemon snap through the middle, and a soft, pillowy egg-white finish — a cool-weather sipper.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Apple brandy 45 mlLemon juice 25 mlSugar syrup 15 mlEgg white 15 mlAngostura aromatic bitters 3 dashes
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the ice-filled glass
- Garnish with a lemon twist
Tips
- Shake with ice first, then strain back into the empty shaker and dry shake — whipping the drink once it is already cold is what builds the thick, stable head.
- Give that second, ice-free shake a full 15-20 seconds; the foam sets on this pass, so cutting it short leaves a thin head.
- Strain over a single large cube in the old-fashioned glass so the foam sits proud without over-diluting from smaller, faster-melting ice.
- Dash the Angostura onto the foam right after pouring and drag a toothpick through the drops to create a marbled pattern before twisting the lemon peel over the top.
History
The Apple Brandy Sour belongs to the broader Sour family of cocktails, the simple spirit-citrus-sweetener template that American bartenders codified in the 19th century, most notably in Jerry Thomas's 1862 guide, The Bar-Tender's Guide. Rather than being a single invented drink with one credited creator, it is the standard Sour built around apple brandy, most often American applejack, which dates to the late 1600s and was among the first spirits distilled by colonial settlers from fermented apple cider. Applejack's name is traditionally traced to "jacking," the old freeze-distillation method colonists used to concentrate hard cider into spirit before modern still distillation became standard. Apple brandy sours were common in American bar culture by the early 1900s, appearing alongside related applejack drinks such as the Jack Rose, and apple brandy is regarded by cocktail writers as one of the spirits best suited to the sour format.
FAQ
How do you make an Apple Brandy Sour?
Shake apple brandy, fresh lemon juice, sugar syrup and egg white with ice, then strain the liquid back into the empty shaker and shake again without ice — the dry shake comes second here, once the drink is cold. Fine-strain over fresh ice into an old-fashioned glass, garnish with a lemon twist, and finish with a few dashes of Angostura bitters.
Can I make an Apple Brandy Sour without egg white?
Yes. If you prefer to avoid raw egg white, you can substitute it with a splash of aquafaba (chickpea water) or a few drops of a commercial cocktail foaming agent. Both alternatives will provide the signature silky texture and thick foam head without altering the flavor profile of the apple brandy.
Is an Apple Brandy Sour shaken or stirred?
Shaken, specifically double shaken. It goes with ice first to chill and dilute, then straight back into the empty shaker for a second shake without ice, which is what whips the egg white into a thick, stable foam.
What glass is an Apple Brandy Sour served in?
An old-fashioned glass, served over ice and finished with a lemon twist.