Apple and honey sake sour
Ingredients
Dried apple slices
- 2 russet apples , finely sliced on a mandolin
- 1 lemon , juiced
Honey syrup
- 45ml of honey
- 45ml of warm water
Cocktail base
- 180ml of sake
- 90ml of apple juice
- 45ml of lemon juice
- 3 egg whites
- 1 handful of ice cubes, plus more as needed
Garnish
- 3 lemon zest , twisted
Method
A day ahead of serving, prepare the dried apple slices. Preheat the oven to the lowest heat setting – around 60°C
- 2 russet apples , finely sliced on a mandolin
Brush the apple slices with lemon juice. This will help stop them browning
- 1 lemon , juiced
Dehydrate the apple slices on a wire rack in the oven for 3 hours, or until dry but still flexible
Leave the apple slices overnight at room temperature to finish drying, then store in an airtight container until needed
The next day, make the honey syrup by mixing together the honey and warm water
- 45ml of honey
- 45ml of warm water
Combine the sake, apple juice, lemon juice, honey syrup and egg whites in a cocktail shaker
- 180ml of sake
- 90ml of apple juice
- 45ml of lemon juice
- 3 egg whites
Add a generous handful of ice cubes to the shaker, then secure the lid and shake well for around 30 seconds to emulsify the egg whites and chill the mix
- 1 handful of ice cubes, plus more as needed
Strain the cocktail into three chilled glasses filled with ice cubes, garnish each one with a lemon twist and apple slice, then serve
- 3 lemon zest , twisted
Go to Comments
Apple and honey sake sour
