Whiskey Sour Mocktail with Foam

Before you start

A whiskey sour gets its shape from three things: a dark, slightly tannic base, sharp lemon, and a rich sweetener, all whipped into a silky foam. Without whiskey, the base has to supply the grip and the toasty notes. A strong, cooled black tea brewed with a few strips of orange peel does most of that work, and a demerara syrup brings the caramel that aged spirit would otherwise add. If you keep a non-alcoholic whiskey alternative on hand, it can replace the tea one for one.

The foam is the part people remember. Aquafaba, the liquid from a can of chickpeas, whips almost as well as egg white and keeps the drink fully plant-based. Egg white gives a slightly denser, more velvety head, but use pasteurized whites, because the drink is never heated. Either way, the dry shake without ice comes first, followed by a hard shake with ice to chill.

Ingredients

• Tea base4 g (2 tsp) loose black tea — Assam or a breakfast blend; or 2 tea bags
• 120 ml (4 oz) water, just off the boil
• 2 strips orange peel — no white pith
• Drink60 ml (2 oz) cooled strong black tea — from above, or a non-alcoholic whiskey alternative
• 30 ml (1 oz) fresh lemon juice — strained
• 20 ml (¾ oz, scant) demerara syrup (1:1) — or rich 2:1 syrup at 15 ml
• 25 ml (generous ¾ oz) aquafaba — or 1 pasteurized egg white (about 30 ml)
• 1 pinch fine salt
• 1 cup (about 150 g) ice cubes — for shaking
• Garnish1 cocktail cherry and orange slice — or 3 drops of aromatic bitters on the foam

Method

1. Steep the tea and orange peel in 120 ml of water at about 95°C (203°F) for 5 minutes. This is longer than you would brew for drinking; you want the tannin.
2. Strain the tea, press the leaves lightly, and chill it for about 30 minutes, until it is fridge-cold. Warm tea melts the shaking ice too fast and makes a thin drink.
3. Put the tea, lemon juice, demerara syrup, aquafaba and salt into the shaker. Do not add ice yet.
4. Seal the shaker and dry shake hard for 15 seconds. The contents should sound muffled and the tin should feel lighter as air is whipped in.
5. Open the shaker, fill it two-thirds with ice, seal it again and shake for 10 to 12 seconds, until the tin is frosted.
6. Fill the rocks glass with fresh ice or a single large cube. Double-strain the drink into it and let the foam settle for 20 seconds so it forms a clean white cap.
7. Garnish with the cherry and orange slice on a pick, or dot a few drops of bitters on the foam and drag a toothpick through them.

Tips for success

• Shake the can of chickpeas before opening it. The thicker liquid at the bottom whips better than the watery layer on top.
• For an even thicker head, try a reverse dry shake: shake with ice first, strain out the ice, then shake again without it.
• Taste the tea before mixing. If it is very bitter, it was too hot or steeped too long; cut it with 10 ml of cold water rather than adding more syrup.

Substitutions

Aquafaba

One pasteurized egg white gives a richer, longer-lasting foam. Store-bought foaming agents also work; use 2 to 3 dashes and expect a lighter, airier head.

Black tea

Rooibos makes a caffeine-free base with a sweet, woody note. Brew 5 g for 6 minutes, since rooibos is milder and needs the extra strength.

Demerara syrup

Maple syrup at 15 ml adds a toasty flavor that fits the whiskey theme. Plain simple syrup works but tastes flatter and lighter in color.

Lemon juice

Half lemon and half lime gives a sharper, greener sour. Bottled juice makes the foam taste dull and slightly metallic.

Variations

New York-style float

After straining, slowly pour 15 ml of dealcoholized red wine or tart cherry juice over the back of a spoon so it settles in a dark band under the foam.

Smoky sour

Swap half the black tea for cooled lapsang souchong for a campfire note.

Troubleshooting

The foam collapses within a minute

The dry shake was too short or the aquafaba was thin. Shake without ice for a full 15 seconds, and use the thick liquid from a freshly opened can.

It smells beany

Some aquafaba carries a chickpea smell. A few drops of bitters or an orange twist expressed over the foam covers it; low-sodium canned chickpeas tend to be milder.

The drink tastes thin, like iced tea with lemon

The tea was too weak or warm. Brew it at full strength, chill it completely, and add the pinch of salt, which makes the body feel fuller.

Storage

Shake and serve right away; the foam starts to weep after 10 minutes. The brewed tea keeps in a covered jar in the fridge for up to 2 days. Refrigerate leftover aquafaba in a sealed container and use it within 3 to 4 days.

Safety notes

If you use egg white, choose pasteurized eggs or pasteurized liquid egg white, because the drink is not cooked. Aromatic bitters contain alcohol; a few drops add only a trace, but leave them out for anyone avoiding alcohol completely. The black tea base contains caffeine.