Spiced apple sour

by Ed Smith

A warming drink for when the weather turns from The Borough Market Cookbook

Walking around the Market come the colder months, there’s an unmistakable smell of mulling spices—warm, spiced wine, cider and apple juice are all on offer from steaming casks outside The Cider House, Borough Wines, Cartwright Brothers Vintners Ltd and elsewhere. This cocktail invokes the spirit of those drinks, and is also a particularly enjoyable way to use up any egg whites left over from a day’s cooking.


For the cinnamon sugar syrup (enough for 8 cocktails):
100g caster sugar
1 cinnamon stick
5 cloves
1 thick slice of fresh ginger

For each spiced apple sour:
50ml calvados
25ml lemon juice
25ml cinnamon sugar syrup
20g egg white (½ large egg white)
Ice cubes
Nutmeg, to garnish


Make the cinnamon sugar syrup in advance: warm the sugar and spices in a small saucepan with 120ml water over a low heat for 10 mins, stirring halfway through to encourage the sugar to dissolve (avoid boiling the syrup).

Remove from the heat and leave to infuse and cool to room temperature for 30 mins, then strain into a jar, seal and store in the fridge until required. It will keep for at least 2 weeks if refrigerated.

When cocktail hour arrives, measure the calvados, lemon juice, sugar syrup and egg white into a cocktail shaker. Shake with all your might for 20-30 secs to get the egg whites frothing. Add a handful of ice cubes and shake some more, until the liquids are thoroughly chilled.

Strain the cocktail into a coupe or low ball glass and grate a little nutmeg over the top.

Recipe: Ed Smith from The Borough Market Cookbook (Hodder & Stoughton, £25)
Image: Kim Lightbody