This post is sponsored by Augustum liqueur. All opinions and content are my own. You can read more about the Augustum story here.
Yesterday I shared my Orchard Mai Tai made with my newly acquired Augustum liqueur, and today I’m back with another brand new recipe!
In case you missed my last post, Augustum is a lovely golden liqueur flavored with apple, cinnamon, and a hint of cherry. Think ripe orchard fruits and the gentle warmth of cinnamon, with a subtle nuttiness and a smooth finish. Overall, it’s a liqueur that’s been very well received in my house, and ended up in a variety of different cocktails because of its versatility. Augustum is 80 proof, meaning it’s just as strong as your average bottle of vodka. It has a pleasant sweetness that makes it great sipped neat or on the rocks, without being overpowering or requiring dilution, like some liqueurs. In cocktails, its understated sweetness and spirituous punch help it to play the lead as base spirit or combine in a flavorful split base. The multi-faceted flavor profile of Augustum also lends it to blending well with a variety of other ingredients, which just makes it a lot of fun to create cocktails with!
This Golden Hour Sour is a riff on a classic whiskey sour. I used a split base of Augustum and bourbon, and kept the rest of the cocktail simple to allow Augustum to tell the story. The apple, cinnamon, and cherry flavors are well balanced with a toasty bourbon backbone and the acidity of citrus. Finally, I’ve gone traditional with this sour and used an egg white for that ultra smooth texture. If egg white in drinks isn’t your thing, you can omit it and still have a great cocktail. However, the final cocktail won’t be nearly as silky (or gorgeous!)
Golden Hour Sour
- 1 oz Augustum liqueur
- 1 oz bourbon
- 3/4 oz freshly squeezed lemon juice
- 1/2 oz simple syrup
- 1 egg white
- Add all ingredients to a cocktail shaker without ice and shake hard for at least 30 seconds to build the foam.
- Add ice and shake until chilled, about 12 seconds.
- Strain into a coupe or cocktail glass and garnish with freshly grated nutmeg and a Luxardo cherry.