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!



60ml of strong Lapsang Souchong tea

15ml Lemon juice

1 egg white

Sugar syrup



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

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!