Aprisco Sour

Created by Justin Jones, The Parlour Director at The Monarch Bar in Kansas City.

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A simple cocktail that puts the spotlight on this big-on-the nose spirit, this cocktail is considered a riff on a Pisco Sour that substitutes Edelbrand’s vinars d’apricosas for Pisco and apricot jam for the simple syrup component.

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Ingredients:

• 1.5 oz Edelbrand vinars d’apricosas

• 1 T Apricot jam

• 0.75 oz Lemon juice

• 1 oz Egg white (white of 1 large egg). If you prefer a substitute, try aquafaba (bean liquid found in can of chickpeas).  Here is a wonderful article to learn more.

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Instructions:

1. Add all ingredients to shaker with ice, shake and strain off ice.

2. Shake again and strain into coupe glass. 

3. Garnish with light dusting of ground cinnamon.

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