This apple brandy sour is made with apple cider and a San Francisco brandy crafted in the style of a Pisco.
We are so excited to try and introduce you to Frísco, a new unoaked brandy inspired by Pisco and crafted in San Francisco.
It is clean, full-bodied, and so perfectly smooth. It comes with fruity and floral notes that are a delicious pair to apple cider. But honestly, it’s so cocktail-friendly, you could mix it with just about anything.
Frísco founder Charlie O’Connell began his spirits journey in South America where he fell for Pisco. Two decades later, Charlie created a sustainable, Pisco-inspired, locally-made spirit for a globally-minded audience. Using locally-grown Muscat grapes from California and partnering with Seven Stills, a boutique, San Francisco-based state of the art distillery, Frísco was born. Frísco is a 45 percent alcohol by volume unoaked brandy.
Disclosure: We received a bottle of Frísco in order to create this cocktail, but we were not compensated for this post.
The Frísco makes sure this cocktail is not too heavy or warm-tasting. Even cool fall days sometimes call for a refreshing drink. While this cocktail is perfect for fall, but the apple cider can absolutely be swapped out for other juices in other seasons. We’re already looking forward to making it with pineapple juice in the summer or a reduced cranberry juice in the winter.
- 1 part (we measured with 1 shot glass) Frísco Brandy
- 1 part (we measured with 1 shot glass) Apple Cider
- ½ part (we measured with ½ a shot glass) Lemon-Ginger Shrub -we used the brand McClary Bros. (can be substituted with lemon juice)
- 1 part (we measured with 1 shot glass, and it was exactly one egg white) pasteurized egg white (the raw egg white can be substituted with soda water, if preferred)
- Cinnamon stick, for garnish
- Share the brandy, apple cider and shrub or lemon juice with ice. Strain and shake all ingredeints again but with the egg white this time, until frothy.
- Pour into a glass and garnish with freshly grated cinnamon stick.