FROM SAMANTHA'S BAR
Black Tea Sour
Cold-brewed black tea, lemon and sugar syrup shaken into a darker, spirit-free sour.
MOCKTAIL
1 DRINK
COUPE
ABOUT THE DRINK
Cold-brewed black tea gives this sour the depth you usually expect from a spirit, without trying to imitate one. Lemon keeps it sharp, sugar syrup softens the edges, and the egg white turns it into something smooth, lifted and quietly grown-up.
THE POUR
Ingredients
60ml stong black tea (cold brewed if possible)
30ml fresh lemon juice
20ml sugar syrup
1 egg white
Lemon twist, to garnish
Method
1.
Add the cold brewed black tea, fresh lemon juice, sugar syrup, and egg white into a cocktail shaker.
2.
Dry shake first without ice. Shake firmly for about 10 to 15 seconds to properly emulsify the egg white and build that silky foam structure.
3.
Add ice to the shaker. Shake again, hard and fast, until the outside feels well chilled and slightly frosted.
4.
Strain into a chilled coupe or rocks glass. You are looking for a smooth, pale foam layer sitting on top with the darker tea underneath.
5.
Finish with a lemon twist. Squeeze it gently over the surface to release the oils, then rest it on top or drop it in.
6.
Serve immediately while the foam is still lifted and glossy.
SAMANTHA'S NOTES
Brew it strong
Dry shake first
Shake the egg white mixture without ice first to build foam, then shake again with ice for chill and texture.
The tea needs enough depth to stand in for the spirit. Cold brew it strong so the finished sour has body, not just iced-tea energy.
Serve immediately
This drink is best while the foam is lifted and glossy. Once poured, it is not something to leave sitting around.
KEEP POURING
More from Samantha's Bar
A few more Friday Drinks to pour, save and come back to.
THIRSTY FOR MORE?
Your next Friday favourite is waiting.
Join the Slick List for new cocktails, mocktails and Friday Drinks match-ups, straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
_edited_edited_edite.png){kind=small}