Applejack and Cardamom Sour

This warming, spiced twist on a classic sour combines crisp apple cider and rich apple brandy with the gentle spice of cardamom and a velvety egg white foam. Comfort in a coupe.

INGREDIENTS:

• 1 egg white

• ¾ oz fresh lemon juice

• ¾ oz cardamom syrup

• 1 oz apple cider

• 2 oz Laird’s Applejack

INSTRUCTIOS:

1. Add all ingredients to a shaker without ice and dry shake for 10–15 seconds to emulsify the egg white.

2. Add ice and shake again until well chilled and frothy.

3. Fine strain into a chilled coupe glass.

4. Garnish with cardamom pods or a thin apple slice for aromatic flair.

5. Sip and enjoy the spiced orchard vibes.

Cardamom syrup:

Ingredients:

• 3 tablespoons green cardamom pods

• 1 cup sugar

• 1 cup water

Directions:

1. Grind the Cardamom:
   Using a mortar and pestle, grind the cardamom pods until the seeds are broken down into a coarse powder.

2. Combine Sugar and Water:
   In a saucepan, combine equal parts sugar and water (1 cup each). Add the ground cardamom to the mixture.

3. Warm the Syrup:
   Place the saucepan over medium heat and warm the mixture, stirring occasionally, until the sugar is fully dissolved and the syrup is hot.

4. Cool the Syrup:
   Once the sugar is dissolved, remove the saucepan from the heat and let the syrup cool to room temperature.

5. Strain the Syrup:
   After cooling, strain the syrup through a fine mesh strainer or cheesecloth into a clean container to remove any cardamom solids.

6. Bottle and Store:
   Transfer the strained syrup into a clean bottle or jar and seal tightly. Store the syrup in the fridge for up to 1-2 months.

This homemade cardamom syrup will add a lovely, aromatic touch to cocktails, coffee, or even desserts!