Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
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.
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.
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.