LET’S GET crackin’
PISCO SOUR-STYLE COCKTAIL WITH DEHYDRATED APPLE
The national spirit of Chile and Peru, Pisco brandy is not available in SA. As such, we’ve substituted it with vodka
Serves 4 EASY 30 mins + 4 hrs, to bake and cool
WHAT YOU NEED SUGAR SYRUP
100g white sugar
250ml (1 cup) boiling water
DEHYDRATED APPLE SLICES
1L (4 cups) water
125ml (½ cup) freshly squeezed lemon juice
2 large apples, thinly sliced using a mandolin slicer/vegetable peeler
PISCO SOUR
100ml vodka
50ml lime juice + extra lime slices, to garnish
250ml (1 cup) sugar syrup (recipe above)
2 egg whites
large handful ice cubes
Angostura bitters, to serve
HOW TO DO IT
1 For the sugar syrup, place the sugar and boiling water in a medium saucepan. Stir continuously over medium heat until the sugar has dissolved, then bring to the boil. Continue to boil for 5 minutes. Remove from heat and set aside until needed.
2 For the dehydrated apple slices, preheat the oven to 110°C. Line 2 large baking sheets with baking paper. Set aside until needed.
3 Combine the water, freshly squeezed lemon juice and apple slices in a medium bowl. Set aside to soak, about 20 minutes. Drain and pat the slices dry with paper towel. Arrange the slices in a single layer on the prepared baking sheets. Place the baking sheets on the upper 2 oven racks, then bake for 2 hours in the preheated oven. Once baked, switch
