Saturday Sipping: Bulleit Bourbon and an Apple Sour

Published Aug. 22, 2009 at 10:43 a.m.

All of the apple-flavored liqueurs and infused vodkas and rums cannot stand up to the real flavor of apple juice. That is the reason I started playing with a new apple cocktail that skips all of those candied spirits. The result is this week's sipper, an Apple Sour, that pairs apple juice with a robust bourbon.

_{Apple Sour
© Colleen Graham}

I have tried a few bourbons in my Apple Sour, but my preference has leaned toward Bulleit Bourbon because it has a rich rye background. The rye is the "dark" element in the cocktail and balances the bright apple and  sour elements. Yet, I was also careful to balance all of the flavors so that this sour is not too sour, just sour enough to be designated as one without making you give one of those puckered faces.

If you are drinking any sour that causes you to cringe, shake, or purse your lips you need to rethink the ratio. Keep in mind that especially with sours it is all about balancing the sweet and sour.

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