This earl grey whiskey sour is everything you want in a drink. If I seem like I’m boasting about it, that’s because I am. It truly is a delicious drink. No one who has tried it hasn’t enjoyed it.
So, how do all of you feel about earl grey tea? Well, I happen to love it. In fact, my favourite latte is the London Fog, which is earl grey tea, vanilla simple syrup and steamed milk. And that is what really inspired this alcoholic creation.
The earl grey tea reminds me of fall, but the brightness of the lemon in this drink brings forth feelings of summer and warmth. Seeing as summer is on it’s way out, and with teachers gone back to work, we can all appreciate a good drink on the weekend.
This drink provides a perfect transition from summer to fall. It’s:
The creamy foam top in the recipe comes from egg whites. I know, I can hear people cringing. For the squeamish folk, while egg whites are completely fine to eat raw, they are of course optional. Having said that, if your diet permits it, I really hope you will try it with the egg whites. They impart such a creaminess to the drink, that it will be missed if left out. Lemon twists are optional as well, but who doesn’t like feeling a little bit fancy every now and then?
Remember how I said it was an easy drink. Well, it only contains 7 ingredients! And if you make the simple syrup in advance, the drink only has four components. You’ve got the whiskey, lemon juice, egg white and simple syrup. A cocktail cannot get any easier than that.
So how do you make the drink? Well, first of all, you infuse the simple syrup with earl grey tea and vanilla beans. Then, you add that to a cocktail shaker with the remaining ingredients. Give ‘er a shake, Shake, Shake! Strain into a pretty glass and you’ve got yourself the best drink ever!
Go on and have one this afternoon…and then maybe another. It’s Saturday! What odds!
Earl Grey Whiskey Sour
For the Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 vanilla bean split and seeds scraped out
- 3 teabags earl grey tea or 3 tsp loose tea
For the Drink
- 1 oz Whiskey We used Jamesons
- 1 oz lemon juice
- 1 oz earl grey simple syrup
- 1/2 oz egg white
- 1 twist lemon peel
- 1 handful ice cubes
- For the syrup, bring your water, sugar, and vanilla beans (including the pod) to a boil on the stovetop. Turn off the heat, add your teabags and let steep for 5 minutes then remove the tea bags to avoid it getting bitter. Leave the vanilla pod in to continue infusing with flavour. Let it cool and store in the fridge.
- To make the drink, add all ingredients except the ice to a cocktail shaker. Shake for 20 seconds. Add your ice and shake for an additional 10 seconds. Strain and pour into a cocktail tumber. Add ice and and lemon twist if desired.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.