Temperley Sour

by Mark Hix

2 Bramley apples, peeled and chopped
3tbsp caster sugar or more depending on the apples
4 or 8 good measures of Somerset cider brandy
The juice of 2 lemons
1 egg white
Ice cubes

Put the apples into a saucepan with the sugar and a cup of water, bring to the boil and cook on a low heat for about 6-7 minutes, until the apples get soft. Strain through a fine-meshed sieve, pushing some of the apple through the sieve. The syrup should be quite sweet but still taste of apple.

Put the cider brandy in a cocktail shaker with 8 tablespoons of the apple syrup, the lemon juice and the egg white, half fill it with ice cubes and shake well for a minute. Strain into glasses onto a few more ice cubes, or serve it straight into the glass with a straw.