Snow Shan Green and Honey Whiskey Sour
A smoky-sweet cocktail where Snow Shan Green-infused whiskey meets honey and fresh lemon — the tea's wild-honey finish turns a classic sour into something distinctly its own.
Snow Shan Green's gentle smokiness and natural honey sweetness make it a striking partner for whiskey. A short infusion pulls the tea's toasty, honeyed character into the spirit without muddying its own flavor — the two smoky notes, one from oak, one from the wok, complement rather than compete.
Keep the infusion brief: 20–30 minutes is enough to pick up the tea's aroma and a touch of color. Steep longer and the tannins start to dominate, pulling the drink away from smooth and toward astringent.
Honey syrup, rather than plain simple syrup, reinforces the tea's own honeyed finish, while fresh lemon juice keeps the whole drink bright and balanced rather than cloying. A dash of bitters adds a savory backbone that ties the smoke and citrus together.
For a non-alcoholic mocktail version, brew Snow Shan Green strong, chill it, and shake with lemon juice, honey syrup, and a splash of soda water. You get the same smoky-honeyed balance and bright citrus lift without the alcohol — a great option for an evening where you want the ritual without the buzz.
Ingredients
- 60 ml whiskey or bourbon
- 2 tsp loose Snow Shan Green tea (or 1 tea bag)
- 20 ml honey syrup (1:1 honey and warm water, stirred to combine)
- 25 ml fresh lemon juice
- 2 dashes aromatic bitters
- Lemon twist for garnish
- Ice
How to make it
- 1Infuse the whiskey: add the tea leaves to the whiskey in a sealed jar and let sit for 20–30 minutes. Strain out the leaves.
- 2Add the tea-infused whiskey, honey syrup, lemon juice, and bitters to a cocktail shaker with ice.
- 3Shake vigorously for 15 seconds until well chilled.
- 4Strain into a rocks glass over fresh ice.
- 5Garnish with a lemon twist, expressing the oils over the drink before dropping it in.
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