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Big Apple Sour

If you find yourself doing lots of baking during these strange Covid times, you may find yourself with a few cocktail ingredients at hand – may as well make use of them! I was baking (well…helping prep for) some apple turnovers, zesting lemons, separating eggs, and peeling apples. After I finished my prep for the turnovers, in front of me I had egg whites, skinned lemons, and apple chunks. Hmmm…only need a bit of syrup, some whisky and red wine and a cocktail would appear.

I made a quick simple syrup (equal parts water & sugar) and squeezed the skinned lemons, and did the following:

In a shaker tin:

1oz lemon juice

1oz simple syrup

1/4 cup diced apple chunks

1oz egg white

2oz Whisky

Dry Shake (no ice) vigorously for 30 seconds to fizz up the egg whites. Then add lots of ice to the shaker and Wet Shake for 15 seconds. Strain over fresh ice in a large rocks glass.

Float 2oz of red wine in the cocktail, garnish with a lemon zest.

Baking is its own reward, if not, then at least it’s accidental prep for tasty cocktails. Cheers!