Apricot Sour
Apricot liqueur, lemon and egg white. Soft and fruity.
Shaken · Rocks glass · Advanced · about 3 minutes · about 8% ABV
Ingredients
- 45 ml Apricot brandy liqueur
- 25 ml Fresh lemon juice
- 7.5 ml Sugar syrup
- 1 Egg white
- Apricot slice (garnish)
Method
- Pour 45 ml apricot brandy liqueur into the shaker
- Add 25 ml fresh lemon juice
- Pour 7.5 ml sugar syrup into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Apricot Sour
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Apricot Sour FAQ
What's in an Apricot Sour?
45 ml apricot brandy liqueur, 25 ml fresh lemon juice, 7.5 ml sugar syrup, 1 egg white, garnished with apricot slice.
How strong is an Apricot Sour?
About 8% ABV once mixed with ice, which is 0.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Apricot Sour?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Apricot Sour in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
