Apple Brandy Sour

Pro tips

• Shake hard for at least 10 seconds to fully dissolve the powdered sugar and properly chill the drink.
• Use fresh lemon juice—bottled will produce a flat, acidic result instead of a bright, balanced sour.
• Strain into a chilled glass over fresh ice to prevent dilution from melted shaker ice.
• Taste before serving; adjust sweetness with a pinch more powdered sugar if the lemon dominates.

Substitutions

• Apple Brandy → Calvados (French apple brandy; use 2 oz)
• Powdered Sugar → Simple syrup at 1/2 tsp (dissolves faster; reduces shake time)
• Lemon → Lime juice (shifts flavor profile; use same 1/2 oz measure)

Storage & make-ahead

Serve immediately after shaking. Do not store mixed cocktails.

Equipment

cocktail shaker · jigger or measuring spoon · fine strainer

Can I make an Apple Brandy Sour without powdered sugar?

Yes. Use 1/2 teaspoon of simple syrup or regular sugar dissolved in a small amount of water. Powdered sugar dissolves faster when shaken with ice, so adjust timing if substituting.

What type of apple brandy works best?

Use a dry apple brandy or calvados for authentic flavor. Avoid sweetened apple liqueurs, which will unbalance the tartness from the lemon.

Should this be shaken or stirred?

Shake vigorously with ice. The citrus and sugar need aeration and proper chilling to develop the cocktail's balanced flavor.

Can I batch this recipe?

Yes. Multiply the ingredients by the number of servings, shake in batches with ice, or pre-chill and serve over ice without shaking for a faster service.