The Evil Queen
The Evil Queen cocktail is a ruby-red mocktail that looks deadly but tastes of autumn magic. 0% bourbon, apple, berries and silky foam. The poisoned apple reimagined.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Crumbscorkscrews →Chef's Notes
Want to make it alcoholic? Swap the 0% bourbon for 40ml real bourbon. Reduce apple juice to 15ml to keep the balance.
Nervous about raw egg? Use pasteurised egg whites from a carton (about 30ml) or try aquafaba (chickpea liquid, about 45ml) as a vegan alternative – just shake longer to build the foam.
No syrup? Make quick cinnamon brown sugar syrup: equal parts brown sugar and water with ½ tsp ground cinnamon, simmer until dissolved, cool. Keeps 2 weeks chilled. Chai syrup or maple syrup with a pinch of cinnamon also work.
No compote? Use 15-20ml pomegranate juice for that ruby colour and tart fruit flavour. Cranberry juice also works (slightly drier). The drink will be clearer but equally beautiful.
Foam not forming? The dry shake is crucial – shake hard for a full 15-20 seconds without ice first. Fresh eggs work better than older ones. Strain gently when pouring to avoid deflating the foam.
Frequently Asked Questions
Q: I'm nervous about using raw egg white, can I swap it out?
A: For sure! You can use 45ml aquafaba (the liquid from a can of chickpeas) as a vegan alternative - just shake even longer to build the foam. Or use pasteurised egg whites from a carton if you prefer (about 30ml). The alcohol and acidity in cocktails make raw eggs safe, but totally understand the concern!
Q: Can I make this with real bourbon?
A: Absolutely! Swap the Lyre's for 40ml of good bourbon (I'd recommend something smooth like Woodford Reserve). You might want to reduce the apple juice slightly to 15ml to keep the balance, as real bourbon is stronger.
Q: I don't have a mulling syrup, what else works?
A: Don't panic, you can easily make a quick cinnamon brown sugar syrup: equal parts brown sugar and water with a cinnamon stick, simmer until the sugar has dissolved, then leave to cool. Alternatively, you can use chai syrup, apple pie spice syrup or even maple syrup with a pinch of cinnamon.
Q: Can I use pomegranate juice instead of berry compote?
A: Yes, I used the compote as I had it to hand and it's a great colour! But instead you can use 15-20ml pomegranate juice, and it will give you that colour and the tart fruit flavor. It'll be clearer than using compote, which is actually lovely.
Q: My foam isn't forming properly. Help!
A: Shake for longer! The dry shake (without ice) is crucial, so really go for it for 15-20 seconds. Also fresh eggs work better than older ones for foam structure, and make sure you're straining gently; if you pour too aggressively, you'll deflate the foam.
Q: Can I batch this for a party?
A: Yes it makes a great party cocktail. Mix everything except the egg white and chill for up to 24 hours. When ready to serve, add egg white to individual portions and shake each one fresh. The foam needs to be made right before serving as it deflates within 10-15 minutes.
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