Whiskey sour mocktail

 

Method 1

Ingredients

lemon juice

egg white (see tip, below)

sugar syrup, or to taste

ice cubes

lemon slice and 1 cocktail cherry, to serve

For the infusion

Assam tea leaves

vanilla extract

STEP 1

First, make the infusion. Tip the tea leaves into a heatproof teapot or jug and pour over 150ml boiled water from the kettle. Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves, so the tea doesn’t become too strong. Add the vanilla and leave to cool.

STEP 2

Pour 50ml of the cooled tea infusion into a cocktail shaker, then add the lemon juice, egg white, sugar syrup and a handful of ice. Shake until the outside of the shaker feels very cold.

STEP 3

Strain the mocktail into an ice-filled tumbler, then garnish with a slice of lemon and a cocktail cherry to serve in the style of a classic whiskey sour.

Recipe tip

To get half an egg white, separate the egg, then run a small, sharp knife through the egg white a few times in a slicing motion. Or, snip it with scissors. You’ll find it easier to pour or scoop half of the white into the shaker if it’s slightly broken up.

Method 2

Ingredients:

- 2 oz lemon juice

- 1 oz simple syrup (you can adjust sweetness to taste)

- 1 dash of bitters

- Club soda

- Ice

- Lemon slice and maraschino cherry for garnish

Instructions:

1. Fill a shaker with ice.

2. Add lemon juice, simple syrup, and a dash of bitters to the shaker.

3. Shake well to combine.

4. Strain the mixture into a glass filled with ice.

5. Top off with club soda.

6. Garnish with a lemon slice and maraschino cherry.