Keemun Whiskey Sour
A refined whiskey sour built on Keemun-infused whiskey, fresh lemon, and honey syrup, where the tea's cocoa and floral notes add elegant depth, with a non-alcoholic version too.
Keemun's wine-like depth and cocoa notes make it a natural partner for whiskey. Infusing the spirit with Keemun adds an aromatic, faintly floral complexity that lifts a classic whiskey sour into something more refined.
The infusion is quick and forgiving: steep the tea leaves in the whiskey for around two hours, then strain. This gives the spirit a warm amber tone and the unmistakable Keemun aroma without turning it bitter.
Fresh lemon juice and a touch of honey syrup balance the tea-infused whiskey, while an optional egg white or aquafaba adds the silky foam that defines a great sour. Shake hard to build the texture.
For a non-alcoholic version, skip the whiskey entirely: brew a strong cup of Keemun, chill it, and shake it with the lemon juice, honey syrup, a dash of Angostura-style aromatic bitters or a splash of cold-brewed tea, and the foaming agent. The result is a sophisticated tea mocktail with all the cocoa-floral character and none of the alcohol, perfect for an evening ritual without the buzz.
Ingredients
- 60 ml whiskey (bourbon works well)
- 1 tbsp loose Keemun tea leaves (or 2 tea bags)
- 25 ml fresh lemon juice
- 20 ml honey syrup (equal parts honey and warm water)
- 1 egg white or 20 ml aquafaba (optional, for foam)
- 2 dashes aromatic bitters
- Ice cubes
- Lemon twist and a few tea leaves for garnish
How to make it
- 1Infuse the whiskey: add the Keemun leaves to the whiskey in a sealed jar and steep for about 2 hours, then strain out the leaves.
- 2Add the infused whiskey, lemon juice, honey syrup, bitters, and egg white or aquafaba to a shaker.
- 3Dry shake without ice for 10-15 seconds to build the foam.
- 4Add ice and shake again for 15 seconds until well chilled.
- 5Strain into a chilled rocks glass over a large ice cube.
- 6Garnish with a lemon twist and a few floating Keemun leaves.
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