Rich tamarind chutney gives this vibrant tequila sour a sweet-sour depth that pairs brilliantly with crisp apple juice.
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.
Dhononjoy Roy Dip, mixologist, Kokum, London SE22
