Ambrato Sour

Team Lyan | London

This ‘local’ take on a gin sour substitutes lemon for green apple juice as the drink’s source of acidity.


Serving: 1

  • 1/2 ounce gin
  • 1/2 ounce Martini Riserva Ambrato
  • 1/2 ounce fino sherry
  • 1/2 ounce sour apple juice (see Editor's Note)
  • 1/2 ounce apple pulp syrup (see Editor's Note)
  • 1/2 ounce egg white

  1. Combine all ingredients in a mixing tin and dry shake without ice.
  2. Add ice and shake again.
  3. Strain into a rocks glass over fresh ice.
Editor's Note

Sour Apple Juice:
Pass the green apples through a juicer, or remove the core and use a blender to blitz them whole. Then, strain the juice out through a muslin cloth. Add a sprinkle of vitamin C powder to the liquid to stop oxidation, and save the pulp to make a syrup.

Apple Pulp Syrup:
4 ounces apple pulp
8 ounces hot water
1/4 ounce vitamin C powder
6 ounces white sugar

Using a hand blender, combine the apple pulp with the hot water and vitamin C powder and blend for 1 minute. Then add the sugar and mix until dissolved before straining through a muslin cloth.