This Non-Alcoholic Whisky Sour gets its flavor from lapsang souchong tea, lemon juice, and a hint of vanilla extract.
Today I'm back with another Non-Alcoholic drink. A mocktail if you will. This Non-Alcoholic Whisky Sour is a more basic version of the Blood Orange Whisky Sour Mocktail I posted a few months ago.
This version still uses lapsang souchong tea and vanilla extract to replicate some of the flavors of the whisky, but it simply relies on lemon juice and simple syrup for the "sour" part. And since lemons are available at any time of the year (unlike blood oranges) you can easily make this mocktail any time you want.
How to make a Non-Alcoholic Whisky Sour:
The first step to making your Non-Alcoholic Whisky Sour is to steep the lapsang souchong tea that is used to replicate the smokiness of the whisky. You will also want to make sure you have some simple syrup mixed up and starting to chill at the same time.
Note that the "non-alcoholic whisky" component of this recipe makes enough for 4 mocktails, but if you plan to mix up more than that in a short time, feel free to double or triple the ingredients in step 1 of the recipe below, as well as a batch of simple syrup and keep the leftovers in jars in the fridge for later.
Once the tea is steeped and cooled, you can go ahead and mix up your mocktail, which simply involves adding the ingredients (lapsang souchong "whisky", lemon juice, simple syrup, and aquafaba) to a cocktail shaker. Shake without ice, then add ice and shake again.
Pour the mocktail into your glassware of choice (I recommend a coupe or rocks glass) and garnish with a slice or wedge of lemon if desired.
Non-Alcoholic Whisky Sour Ingredients:
- Lapsang souchong tea - Lapsang souchong is a very smoky black tea that gives the non-alcoholic whisky sour the smoky notes that you would get from whisky. Find lapsang souchong at local or online specialty tea stores.
- Boiling water - Use whatever water you would normally drink, boiled in a kettle. Tap water is fine.
- Vanilla extract - The vanilla adds more depth of flavor to help mimic the flavors of whisky
- Lemon juice - The lemon juice adds the "sour" component of the sour cocktail. Freshly squeezed lemon juice is best, but bottled will do in a pinch too.
- Simple syrup - Simple syrup is made by dissolving sugar in an equal amount of warm or hot water. Make a large batch of it to keep in a jar or bottle in your fridge if you make cocktails or mocktails often.
- Aquafaba - aquafaba is the water left over from cooking chickpeas, or the water from canned chickpeas. It replaces the egg white that is present in some cocktails which creates a foamy top layer, and a thicker, silkier mouthfeel. It is optional; feel free to skip it if you don't have any.
- Lemon slices or wedges - these are optional, to garnish your drink (you could also use a different type of citrus to garnish).
Want more mocktail recipes?
Non-Alcoholic Whisky Sour Nutrition Notes:
The nutrition information in the recipe below is for one drink.
Note that mocktails are often much lower in calories than their alcoholic counterparts because alcohol itself is quite high in calories.
This mocktail is gluten-free and vegan. It is also safe for children, but it does have a tiny bit of caffeine from the tea.
Non-Alcoholic Whisky Sour
Equipment
- Kettle or pot for boiling water
- Coupe or rocks glass
Ingredients
- 1 teaspoon lapsang souchong tea or 1 lapsang souchong teabag
- 1 cup boiling water
- ¼ teaspoon vanilla extract
- 1 ounce lemon juice
- 1 ounce simple syrup see note
- 1 Tablespoon aquafaba optional - see note
- ice
- sliced lemons or other citrus optional, to garnish
Instructions
- Steep 1 teaspoon lapsang souchong tea (or 1 teabag) in 1 cup boiling water in a mug, small teapot, or measuring cup. Transfer the mixture to the fridge to chill. Once the mixture is cooled, strain out the tea leaves or remove the bag. Stir in ¼ teaspoon vanilla extract. This is your "non-alcoholic whisky".
- Add ¼ cup of the lapsang souchong ("non-alcoholic whisky") mixture, 1 ounce lemon juice, 1 ounce simple syrup , and 1 Tablespoon aquafaba to a cocktail shaker without ice. Shake vigorously for about 10 seconds. Fill the shaker about halfway full with ice, and shake vigorously again, until the outside of the shaker is very cold, about 10-15 seconds longer.
- Strain the cocktail into a coupe or rocks glass, and garnish as desired with a slice or wedge of lemon.
Notes
Nutrition
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