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Low & slow sour cocktail
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1 small apple, plus extra to garnish
20ml lemon juice, plus extra to prevent browning
10ml Islay whisky
20ml maple syrup
50ml cloudy apple juice
Slice the apple into wheels or cross-sections (as pictured) and brush with lemon juice to prevent browning. In a shaker, combine the bourbon, whisky, maple syrup, lemon juice, apple juice and a dash of Angostura bitters. Add ice and shake until very cold. Strain into a tumbler filled with ice. Garnish with a slice of apple.
This recipe was first published in August 2021.