Pondicherry Sour

Pondicherry Sour Recipe
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Named for a city the French inhabited in India from 1674 to 1956, this tart, shaken cocktail spikes French apple brandy with Indian spices.


Serves 16 (serving size: about 1/2 cup)
Total time: 2 Hours, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 152
Fat 0.0 g
Protein 0.1 g
Carbohydrate 15.8 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 3 mg


3 cups Calvados (apple brandy)
2 cups Chai Syrup
1 cup fresh lime juice
1/2 cup fresh lemon juice
Star anise (optional)


1. Combine first 4 ingredients in a 2-quart container. Cover and chill 2 hours or up to overnight.

2. Pour 1 cup of mixture into a 1-quart mason jar. Add ice until ice is just above the level of the liquid. Shake for at least 15 hearty shakes or until mixture is covered with white foam. Strain into glasses. Repeat procedure in batches with remaining mixture. Garnish with star anise, if desired.

Kellie Thorn,

Cooking Light

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note