Getting that smokey oak-aged flavour without the help of whiskey can be a challenge – not for Tom, making this guilt-free Virgin Whiskey Sour!
Celebrate our King’s Award for Enterprise in International Trade with this lip-smacking and totally alcohol-free cocktail, dreamt up by Mixologist Harrison Geraghty. Follow along with the recipe below!
Ingredients:
60ml of strong Lapsang Souchong tea
15ml Lemon juice
1 egg white
Sugar syrup
Ice
For garnish:
Orange rind
Maraschino cherry
You will also need:
A cocktail shaker
The instructions are as follows:
In preparation, long-brew some Lapsang Souchong tea (loose-leaf or bags work) – add the tea to boiling water, and leave to cool and steep for as long as you like, overnight is optimal
When your brew is complete, strain out the loose-leaf tea if you didn’t use tea bags
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Bring a pan of water to the low boil, then add the granulated sugar by combining 2 parts sugar to 1 part water
Once all the sugar has dissolved, heat for another 8 minutes, and then set aside to cool
Once cooled, add the following to your cocktail shaker:
Add 60ml of strongly brewed Lapsang Souchong tea
Add 15ml of lemon juice
Add 1 egg white
Add 25ml of sugar syrup
Add a handful of ice
Shake thoroughly, and once combined pour into a tumbler, adding an orange rind and cherry for garnish
And enjoy!