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Whiskey sour mocktail in a tumbler

Whiskey sour mocktail

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  • Preparation and cooking time
    • Prep:
    • plus cooling
  • Easy
  • Serves 1

Try this non-alcoholic take on a whiskey sour, made with Assam leaf tea for a bourbon-like flavour note. It’s just as impressive as the real thing

  • Gluten-free
  • Low fat
Nutrition: Per serving
NutrientUnit
kcal52
fat0g
saturates0g
carbs11g
sugars11g
fibre0g
protein2g
salt0.1g
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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

  • 1 tsp Assam tea leaves
  • ¼ tsp vanilla extract

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.

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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