Earl Grey Sour Mocktail

Before you start

Earl Grey is black tea scented with bergamot, a bitter citrus with a floral, almost lavender-like perfume. Brewed strong and chilled, it has enough tannin to stand in for a spirit in a sour, and the bergamot naturally harmonizes with lemon. The result tastes like a bright, aromatic drink rather than sweet iced tea, provided you get the strength right.

The main decision is the brew. Steep at double strength, then stop before the leaves turn harsh, because over-extracted tea tastes drying and astringent once it is cold. Honey syrup rounds out the bergamot better than plain sugar, and a small pinch of salt keeps the drink from tasting flat. This version is shaken and served over ice without foam, so it is quick and clean; a foamed variation is listed below.

Ingredients

• Tea5 g (about 2½ tsp) loose Earl Grey tea — or 2 to 3 tea bags
• 120 ml (4 oz) water at about 95°C (203°F)
• Drink75 ml (2½ oz) chilled double-strength Earl Grey
• 25 ml (generous ¾ oz) fresh lemon juice
• 20 ml (¾ oz, scant) honey syrup — honey and warm water stirred 1:1
• 1 small pinch fine salt
• 1 cup (about 150 g) ice cubes — for shaking, plus more for serving
• Garnish1 wide strip lemon peel

Method

1. Pour the hot water over the Earl Grey and steep for 4 minutes. Taste at 3 minutes; it should be strong and perfumed, with only a light dry grip.
2. Strain the tea at once and refrigerate it for about 30 minutes, until cold. Covering the jug keeps the bergamot aroma from fading.
3. Make the honey syrup by stirring equal amounts of honey and warm water until no streaks remain. Let it cool.
4. Add the chilled tea, lemon juice, honey syrup and salt to the shaker. Fill it two-thirds with ice.
5. Shake for 10 seconds, until the tin is very cold. The shake also aerates the tea, which gives it a soft, slightly frothy surface.
6. Strain over fresh ice in the rocks glass. Twist the lemon peel over the top to spray its oils, then rest it on the rim.

Tips for success

• Earl Grey quality varies a lot. A tea with real bergamot oil smells bright and citrusy in the tin; a dull, perfumey smell often means synthetic flavoring.
• Brew a larger batch of tea for several drinks: 20 g in 480 ml makes enough for six, and it keeps for two days in the fridge.
• If you find the drink too tart, adjust the honey syrup by 5 ml rather than cutting lemon, so the drink keeps its snap.

Substitutions

Earl Grey

Lady Grey, with added orange and lemon peel, makes a softer, fruitier sour. Decaffeinated Earl Grey works too, though it often has less body; brew 6 g instead of 5 g.

Honey syrup

Simple syrup gives a cleaner, more tea-forward drink. Lavender syrup leans into the floral side; use only 15 ml, since lavender can taste soapy in excess.

Lemon juice

Fresh grapefruit juice at 30 ml plus 5 ml lemon makes a gentler, more bitter drink with a pink tint.

Variations

Foamed Earl Grey sour

Add 25 ml aquafaba and dry shake for 15 seconds before shaking with ice. Strain into a coupe without ice.

Earl Grey sour highball

Shake as written, strain into a tall glass over ice and top with 60 ml soda water.

Troubleshooting

The drink is mouth-drying and bitter

The tea steeped too long or too hot. Keep it to 4 minutes, below a rolling boil, and strain immediately.

It tastes weak after shaking

Tea loses intensity as it dilutes. Use the double-strength ratio and make sure the tea is fully cold before it meets the ice.

The tea turned cloudy in the fridge

That is tea creaming, harmless solids settling out as strong tea cools. It does not change the taste; stir it, or let it cool to room temperature before chilling to reduce it.

Storage

Serve as soon as it is shaken. Store the strained tea concentrate covered in the fridge for up to 2 days. Honey syrup keeps refrigerated in a clean jar for about 2 weeks; discard it if it turns cloudy or smells fermented.

Safety notes

Earl Grey is a black tea and contains caffeine, roughly a strong cup's worth in this double-strength serving. Honey should not be given to infants under 1 year old.