The Story Behind The Apple Cider Bourbon Sour
Even though The New York Times argued this weekend that summer lasts for another month, for most people – including myself – Fall is definitely in the air post Labor Day, and that means it’s time to celebrate our seasonal transition with a strong drink.
I love when the weather is crisp and just starting to turn, making it the perfect time to celebrate fall’s flavors. To start the season off right, I like incorporating a few of my favorite things – apple cider and bourbon. And what better way to incorporate these two ingredients than by making a spin on the classic Whiskey Sour.
Cider seems to have exploded in popularity over the last few years, giving you many different varieties to choose from. I ultimately landed on a honeycrisp (nonalcoholic) cider that I found at Trader Joe’s, which has proven to be the perfect accompaniment to this cocktail. In addition to cider, this cocktail has bourbon, lemon juice, a little bit of agave nectar, and an egg white. The egg white is really optional. I love the flavor and texture that the egg white gives the cocktail, but when I first started making cocktails with egg whites I was really intimidated. It seemed like it would be very hard to make a drink with such froth, and an uncooked egg white just seemed weird. But after a couple of trials the egg white has become one of my staple ingredients, because it is actually a very easy technique to master. So don’t be intimidated.
Start shaking into fall with this Apple Cider Bourbon Sour. It will definitely help you ease into the changing weather.
- 1.5 ounces of bourbon
- ½ lemon, juiced
- 2 ounces of apple cider
- 1 teaspoon of agave nectar (sweetness may need to be adjusted based on the sweetness of the cider)
- 1 egg white
- 1 cup of ice
- Fill a shaker with bourbon, lemon juice, apple cider, agave nectar, and egg white, then shake for 20 seconds.
- Add ice and shake mixture again until it is mixed and chilled – the shaker should feel cold in your hand.
- Strain cocktail into serving glass and garnish with a sprinkling of cinnamon.