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Aprisco Sour

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

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.


  • 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.


  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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