The Red Orchard Sour
A whisky sour with a crisp autumn twist! Redbreast 12 meets apple-cinnamon syrup and apricot brandy for a fruity, spiced, and perfectly balanced sip. A touch of lime and bitters keeps it fresh, while a silky egg white foam rounds it all out. Topped with a dehydrated apple slice, it’s orchard magic in a glass!
Recipe: Bruno Perdigao (Newmarket, ON)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by whisky enthusiast Bruno Perdigao, “the inspiration behind the cocktail comes from the spicy, fruity and toasted notes found in Redbreast 12. I thought about how I could enhance those notes by incorporating some of those flavours into a simple syrup and create a spin on the classic whisky sour by adding apple and cinnamon.“
The Red Orchard Sour
Difficulty: ModerateFlavor Camps: Frothy, Fruity, Sweet
Ingredients
2.0 oz Redbreast 12 Year
1.0 oz Apple Cinnamon Syrup*
0.5 oz Lime Juice
0.5 oz Apricot Brandy
1 dash Angostura Bitters
1 Egg White or 0.5 oz Aquafaba
Garnish: Dehydrated or Fresh Apple Slices
Directions
- Add all ingredients to a shaker without ice and dry shake to aerate the egg white.
- Add ice to to the shaker and shake for 15-20 seconds to dilute and chill the cocktail.
- Double strain into a Nick and Nora glass.
- Serve up with apple slice(s) as garnish.
Notes
Apple Cinnamon Syrup
Combine one cup of brown or demerara sugar with 1 cup of water in a pot.
Stir on low heat until sugar has melted.
Once combined add 1 apple (sliced) to simple syrup and bring to medium heat
Add two teaspoons of ground cinnamon.
Leave to simmer for 20 minutes
Strain simple syrup through fine strainer and bottle the cinnamon simple syrup.
Syrup will be good in air tight container in fridge for two to three weeks.