Ingredients

Acid-Adjusted Orange Juice

   
250g fresh orange juice
5g citric acid
2.5g malic acid

Cocktail

   
2 oz bourbon or rye
3/4 oz acid-adjusted orange juice
1/2 oz simple syrup
1/2 oz egg white (optional)
  Angostura bitters, for garnish

Steps

  1. Make the acid-adjusted OJ: stir citric acid and malic acid into fresh orange juice until fully dissolved. Refrigerate (keeps up to 3 days).

  2. Add bourbon, acid-adjusted OJ, simple syrup, and egg white (if using) to a shaker. Dry-shake for 30 seconds without ice.

  3. Add ice and shake again for 15–20 seconds until well-chilled.

  4. Strain into a rocks glass over fresh ice, or into a coupe without ice.

  5. Garnish with 3–4 drops of Angostura bitters.

Notes

  • Acid-adjusting brings orange juice to the same acidity as lemon juice, so it works as a 1:1 swap in any sour template while keeping the orange flavor.
  • The ratio is roughly 2% citric acid and 1% malic acid by weight of the juice. Adjust to taste.
  • Citric acid gives sharp, lemon-like tartness. Malic acid adds the rounder, apple-like sourness found in limes. Together they mimic natural citrus acidity.
  • Both acids are available as food-grade powders online or at homebrew shops.
  • This technique works with any low-acid juice: pineapple, grapefruit, watermelon.