APPLE SOUR

APPLE SOUR

1 measure cognac

1 measure calvados

2/3 measure lemon juice

1 tsp sugar

Dash Angostura bitters

1 egg white

Apple slices for garnish

Need a use for those apples sitting in your fruit bowl? I have one. It’s called an APPLE SOUR cocktail. I know that list of ingredients above looks a little strange, especially the egg white. But egg white cocktails actually are among the best. They make whatever mixture they’re in foamy and slightly creamy.

To make the APPLE SOUR, put the an egg white and all the other ingredients listed above into a cocktail shaker, add ice, shake and strain into a cocktail glass of your choosing that has been half-filled with ice. A bowl glass worked well for me. Then slice up an apple and throw a couple slices into the glass. Cognac is a pricey liquor, and the higher quality you have the better, but a cheaper one — I used Salignac — will work in an APPLE SOUR.

In fact, everything worked in the APPLE SOUR. Calvados is an apple brandy and it gave the cocktail an nice apple aftertaste, but the cognac taste was first and foremost. The cocktail was sour in a natural, real way, and the bitters enhance the experience as only bitters can. Then there’s the foam. Hubby called the APPLE SOUR a foamy version of the sidecar cocktail. I just know that it was an easy-drinking cognac cocktail, and one of the best uses for apples beside pie.

Drink Up^

Cocktail Connie