smoky apple cider bourbon sour
When I buy a bottle of apple cider, about 200 recipes shoot from the cap and right onto the pages of FMG. Just how it is, peeps.
Okay, maybe not 200, but I’ve many ideas floating about this little ole brain of mine, and am pretty pumped to start sifting through them all and finding the good ones. A good spicy cider convinces me that I’m in an autumn wonderland and not perpetual summer.
This cocktail qualifies as one of the “good ones.” Festive and full of depth from smoky mezcal, tart lemon, sweet cider, and a soul-thawing shot of bourbon. The perfect evening drink for an at-home date night or to impress a crowd at a gathering you host. The frothy cloud of foam atop amplifies the aesthetic beauty, and perhaps hides some delightful boozy apple slices you sneak into the glass. Love a good fruity surprise at the bottom of a drink.
I have a busy evening ahead, with our trip looming in a few days, so let’s keep the talking to a minimum and the sipping to a maximum. Cheers!
Cider House Rules
Who else has read that book? It’s probably in my top five of all time, and I’ve read quite a few books, so I’m not exaggerating when I say that story sat with me since the day I finished it and is worth picking up if you like serious subjects with splashes of endearing humor.
The first rule of this cider house is to mix bourbon and mezcal. The latter is used sparingly, but the smoke it provides is quite unique and warms up the flavor significantly.
With that, combine the bourbon and mezcal with maple syrup (start with a tablespoon and work from there if you need a bit more sweetness), lemon juice, a splash of orange bitters, and the egg white. Don’t drop an egg white into your utensil drawer like I did. Annoying to clean up, and now you’ve lost an egg white.
The second rule of this cider house is to do a “dry shake” of the ingredients. This simply means to shake the components sans ice. The crispy edges of ice would otherwise tear up the foam you want to create by using the egg white. So, seal up your shaker and jump and dance around for a minute. Don’t be afraid to get real spicy with your shaking.
After this, do a second, briefer shake with ice to chill the drink. 20-30 shakes will do. Strain the drink into whichever glass you like best, and drop in some apple slices and a cinnamon stick. At first the foam won’t be completely apparent, but eventually will drift to the top and create a lovely white peak.
Afraid of using raw egg white? This step is completely fine to skip, and the cocktail still tastes wonderful. You just won’t have the great white froth.
I suggest you sip this slow and measured, enjoy every new taste you experience. Why not serve alongside a Fresh Fig and Olive Bruschetta Cheeseboard? Yes, I think that’s a good idea.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Lots of bourbon and nowhere to go? Here’s some ideas:
Maple Bourbon Glazed White Chocolate Chip Cookies
smoky apple cider bourbon sour
Ingredients
- 1 oz lemon juice
- 1-2 tbsp maple syrup, or to taste
- 1 1/2 oz bourbon
- 1/2 oz mezcal
- 3 oz apple cider `
- dash orange bitters
- 1 egg white (optional)
- apple slices and cinnamon sticks, to serve
Instructions
- In a cocktail shaker, combine the lemon juice, maple syrup, bourbon, mezcal, apple cider, bitters, and egg white. Shake vigorously, without ice, for 1 minute. Then add a handful of ice and shake until cold.
- Strain into a cocktail glass. The egg white foam will float to the top. Garnish with apple slices and a cinnamon stick, as desired.
