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:
Add all ingredients to a shaker without ice and dry shake for 10–15 seconds to emulsify the egg white.
Add ice and shake again until well chilled and frothy.
Fine strain into a chilled coupe glass.
Garnish with cardamom pods or a thin apple slice for aromatic flair.
Sip and enjoy the spiced orchard vibes.
Cardamom syrup:
Ingredients:
3 tablespoons green cardamom pods
1 cup sugar
1 cup water
Directions:
Grind the Cardamom:
Using a mortar and pestle, grind the cardamom pods until the seeds are broken down into a coarse powder.Combine Sugar and Water:
In a saucepan, combine equal parts sugar and water (1 cup each). Add the ground cardamom to the mixture.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.Cool the Syrup:
Once the sugar is dissolved, remove the saucepan from the heat and let the syrup cool to room temperature.Strain the Syrup:
After cooling, strain the syrup through a fine mesh strainer or cheesecloth into a clean container to remove any cardamom solids.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!