Cocktail: Caramel Apple Sour

Caramel Apple Sour

Caramel Apple Sour

Recipe by Nourishing Jang


Caramel apple, maple sugar, bright lemon, and a foamy meringue head.



  • Dry shake (no ice) all ingredients in cocktail shaker 30 seconds. It should be dense and foamy.
  • Add ice, shake hard for an additional 30 seconds.
  • Strain into chilled coupe or rocks glass. Be sure to get all that delicious foam!
  • Garnish with a few drops of bitters on top of the foam if you’d like.


  • This little cocktail was made entirely from local-to-us ingredients; even the lemon came from a friend with a greenhouse. If you’re in the Greater Rochester area, it’s worthwhile to track down Hollerhorn’s spirits. If you’re outside their distribution, try a sweeter-tasting 80 proof bourbon instead of Flamed Maple and any high quality apple brandy in lieu of South Holler.
  • Vegan/egg-free option: Use 1 ounce aquafaba, the thick cooking liquid from chickpeas, instead of egg white.

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