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This refreshing take on the classic whiskey sour cocktail is just one of our many non-alcoholic alternative mocktails. We also have other popular mocktail recipes for virgin piña coladas and summer cup mocktails from cookery author Miriam Nice as well as a virgin mojito to help you mix up your usual mocktail tipple.

Ingredients

  • 25ml lemon juice
  • ½ egg white (see tip, below)
  • ¾ tbsp sugar syrup, or to taste
  • ice cubes
  • 1 lemon slice and 1 cocktail cherry, to serve

For the infusion

Method

  • 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.

Recipe from Good Food magazine, January 2022

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