Rich tamarind chutney gives this vibrant tequila sour a sweet-sour depth that pairs brilliantly with crisp apple juice.
Spiced tamarind and apple sour
Serves 1
45ml blanco tequila – we use Olmeca Altos Plata
25ml apple juice
25ml fresh lime juice
20ml sugar syrup
½ tsp tamarind chutney – any decent brand will do
1 egg white
, or 3 drops cocktail foamer
1 star anise, to garnish
Put everything bar the star anise in a shaker and shake vigorously without ice to set the egg white and build a smooth foam. Add a good handful of ice, shake again until well chilled, then strain into a tumbler filled with fresh ice. Garnish with a star anise.
