The Delicious Sour Recipe

Prepare and measure

Chill a coupe or old-fashioned glass by filling it with ice water while you build the cocktail. Measure all spirits and juices into a cocktail shaker.

Dry shake (emulsify egg white)

Add Applejack, peach brandy, fresh lime juice, raw egg white, and simple syrup to the shaker. Do NOT add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and build a frothy texture.

Wet shake (chill and dilute)

Open the shaker, add a generous handful of ice (about 4–6 large cubes), reseal, and shake hard for 10–15 seconds until the outside of the shaker is very cold (this chills and dilutes the cocktail).

Strain and finish

Dump the ice water from the chilled glass. Double-strain the cocktail from the shaker into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated egg bits, leaving a smooth foam on top.

Add soda and bitters

Gently pour about 0.5 oz soda water down the inside of the glass so it lifts slightly into the foam (this adds a light effervescence). Float 2 dashes of Angostura bitters on the foam; you can use a toothpick to gently swirl the bitters into a pattern if desired.

Garnish and serve

Garnish with a lime wheel or thin apple slice on the rim or floated on the foam. Serve immediately. Consume cocktails containing raw egg whites responsibly and ensure eggs are fresh and from a safe source.