This ‘local’ take on a gin sour substitutes lemon for green apple juice as the drink’s source of acidity.
- 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
- Combine all ingredients in a mixing tin and dry shake without ice.
- Add ice and shake again.
- Strain into a rocks glass over fresh ice.
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.