Jin Jun Mei Honey Whiskey Sour
A smooth, malty twist on the whiskey sour built on Jin Jun Mei-infused bourbon, honey syrup, and fresh lemon—plus an easy alcohol-free mocktail version.
Jin Jun Mei's honey-and-malt sweetness pairs naturally with whiskey, making it a refined base for a tea-infused sour. Steeping the tea into bourbon adds a layer of ripe-fruit smoothness that softens the spirit and deepens its warmth.
Keep the infusion gentle—about an hour—so the tea lends its sweetness and aroma without any astringency. Jin Jun Mei is low in tannin, so it infuses cleanly and never turns the bourbon harsh or bitter.
A honey syrup picks up the tea's own honeyed notes, while fresh lemon juice brings the bright acidity every sour needs. The result is a balanced, silky cocktail that feels luxurious yet approachable.
For an alcohol-free mocktail, skip the bourbon entirely: brew a strong cup of Jin Jun Mei, chill it, then shake 90 ml of the cold tea with the honey syrup, lemon juice, and ice. Strain over fresh ice and garnish with a lemon twist for the same malty-honey complexity without the alcohol.
Ingredients
- 60 ml bourbon
- 1 tbsp Jin Jun Mei loose-leaf tea (for infusing)
- 20 ml honey syrup (equal parts honey and warm water)
- 25 ml fresh lemon juice
- 1 egg white (optional, for foam)
- Ice cubes
- Lemon twist, to garnish
How to make it
- 1Infuse the bourbon: add the Jin Jun Mei leaves to the bourbon in a sealed jar and let stand for about 1 hour, then strain out the leaves.
- 2Add the infused bourbon, honey syrup, lemon juice, 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 glass over fresh ice and garnish with a lemon twist.
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