Heidelberg Sour — German apple brandy sour with herbal bitters

Heidelberg Sour

German apple brandy sour with herbal bitters

Number of people

Ingredients

  • 3/4 ozFresh Lemon Juice
    Fresh squeezed
    Substitute: Meyer lemon
  • 2 dashesThe Bitter Truth Aromatic Bitters
    Foam garnish dots
    Substitute: Angostura acceptable
  • 1 wholeEgg White
    For foam texture
    Substitute: Aquafaba vegan
  • 2 ozGerman Apple Brandy (Obstler)
    Traditional German apple brandy
    Substitute: Kirschwasser acceptable
  • 1/2 ozSimple Syrup
    Rich simple syrup
    Substitute: Honey syrup

Instructions

  1. Add 2 oz German apple brandy (Obstler), 3/4 oz fresh lemon juice, and 1/2 oz simple syrup to shaker
  2. Add 1 egg white
  3. Dry shake vigorously without ice

    For foam texture

  4. Add ice and shake again vigorously
  5. Double strain into chilled coupe glass
  6. Garnish foam with 2 dashes German herbal bitters creating pattern

Technique Notes

Obstler is unaged and sharp, so this wants a long shake and a good chill. Under-diluted, the fruit brandy reads raw rather than bright.

Why the Heidelberg Sour Works

Obstler is German fruit brandy: apple and pear, often unaged. Herbal bitters re-supply the dimension that aging would have. Egg white smooths the spirit's dry edge, lemon keeps it tart, and the bitters carry the drink from "fruit brandy sour" to something with structural depth.

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