Himalayan Whisky Sour with Nepali Black Tea
A smooth whisky sour built on Nepali Black tea-infused whisky, fresh lemon, and honey syrup—floral, muscatel, and beautifully balanced, with a non-alcoholic version too.
Nepali Black's floral, muscatel character makes it a graceful partner for whisky. Infusing the spirit with the tea adds aromatic complexity and a soft, fruity sweetness that elevates a classic whisky sour into something distinctly Himalayan.
The infusion is quick and forgiving: around 30 minutes gives the whisky a fragrant golden hue and a delicate tea note without overpowering bitterness. Steep too long and the tannins build, so a light touch keeps the cocktail smooth and elegant.
Fresh lemon juice brings the bright acidity a sour needs, while a honey syrup complements the tea's natural sweetness better than plain sugar. The result is a balanced, silky drink that is floral, citrusy, and warming all at once.
For a non-alcoholic mocktail, skip the whisky and use strong, chilled Nepali Black tea as the base. Shake the cold tea with the lemon juice, honey syrup, and a splash of soda water over ice, and garnish the same way—you keep all the floral, muscatel charm with none of the alcohol.
Ingredients
- 60 ml whisky
- 1 tbsp Nepali Black tea leaves (for infusing)
- 25 ml fresh lemon juice
- 15 ml honey syrup (equal parts honey and warm water)
- 1 egg white (optional, for foam)
- Ice cubes
- Lemon twist and a few tea leaves, for garnish
How to make it
- 1Infuse the whisky: add the Nepali Black tea leaves to the whisky in a sealed jar and steep for about 30 minutes, then strain out the leaves.
- 2Add the tea-infused whisky, lemon juice, honey syrup, and egg white (if using) to a cocktail shaker. Dry shake without ice for 10 seconds.
- 3Add ice and shake again for 15 seconds until well chilled and frothy.
- 4Strain into a chilled coupe or rocks glass over fresh ice.
- 5Garnish with a lemon twist and a few tea leaves, and serve.
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