GABA Oolong Plum Sour
A gently calming cocktail built on GABA Oolong-infused brandy, fresh lime, and plum syrup — mellow, fruity, and easy on the palate, with a non-alcoholic mocktail version included.
GABA Oolong's naturally fruity, low-astringency profile makes it an unusually smooth base for infusing spirits. A short infusion in brandy picks up the tea's dried-plum and tamarind notes without adding the harsh tannic bite that stronger black or oxidized oolong teas can bring to a cocktail.
A homemade plum syrup deepens the fruitiness further and softens the drink's edges, while fresh lime juice keeps the whole thing bright rather than syrupy. The result is a sour that feels rounded and easygoing rather than sharp.
Because GABA Oolong is so closely associated with calm, evening relaxation, this cocktail is best sipped slowly — think of it as a nightcap built around a tea whose whole identity is about winding down, not winding up.
For a non-alcoholic mocktail version, skip the brandy infusion and instead brew GABA Oolong strong, chill it, and shake it with the plum syrup, lime juice, and a splash of soda water. You get the same gentle, fruity character and the same calming ritual, entirely alcohol-free.
Ingredients
- 50 ml brandy
- 2 tsp GABA Oolong leaves (for infusing)
- 20 ml plum syrup (or substitute a fruity simple syrup)
- 20 ml fresh lime juice
- 1 egg white (optional, for texture)
- Ice cubes
- Plum slice and lime twist for garnish
How to make it
- 1Infuse the brandy: combine brandy and GABA Oolong leaves in a sealed jar. Let sit for 45 minutes, tasting occasionally, then strain out the leaves.
- 2Add the infused brandy, plum syrup, lime juice, and egg white (if using) to a cocktail shaker without ice. Dry shake for 10 seconds.
- 3Add ice and shake again for 15 seconds until well chilled.
- 4Strain into a coupe glass.
- 5Garnish with a plum slice and a twist of lime.
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