Toffee apple sour cocktail
- Preparation and cooking time
- Serves 1
- 40ml Somerset brandy 5yr (Calvados will do – nothing with too much age as it will start to lose some of its apple-y character)
- 20ml lemon juice
- 20ml egg white
- 10ml toffee syrup (Biona Caramel Agave Syrup is great, or see the recipe below)
- Breton cider to top up (about 40-50ml)
- STEP 1
Put all the ingredients, except the cider, into a cocktail shaker and dry shake (no ice).
- STEP 2
Add ice to the shaker and shake again. Strain into a small wine glass and top with the Breton cider.