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.


  • 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


  • 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.

Goes well with


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