Slice Of Sour Recipe

Combine 1 cup apple cider and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves.

Add the cinnamon stick, allspice berries, cloves, and optional ginger. Bring mixture to a gentle simmer and let simmer for 8–10 minutes to infuse spice flavors, stirring occasionally.

Remove from heat and let steep for 15–20 minutes to deepen flavor. Taste and strain out solids through a fine mesh sieve or cheesecloth. Cool to room temperature, then refrigerate. Yields roughly 1 cup syrup. Store in refrigerator up to 2 weeks.

Prepare glass

If using a chilled coupe or rocks glass, place it in the freezer for a few minutes or fill with ice and water to chill while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add 1 egg white (optional), 0.75 oz spiced apple-cinnamon syrup, 0.75 oz fresh lemon juice, 2 oz yuzu vodka, 0.5 oz Amaro Nonino, and 3 dashes black walnut bitters. Seal and shake vigorously without ice for 10–15 seconds. This creates a creamy foam.

Wet shake

Open the shaker, add ice to fill, reseal and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Discard ice/water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or a rocks glass over fresh large ice (if you prefer on the rocks). Use a fine mesh strainer to remove any small ice shards or solids, ensuring a smooth texture.

Garnish with a dehydrated apple slice or a lemon twist. Optionally express the lemon twist over the drink and rub the rim to add citrus aroma. Serve immediately.

If you omitted the egg white, simply combine all liquid ingredients with ice in the shaker and shake for 12–15 seconds, then strain as above.