Created by Conscious Mixology writer Derek Brown, this smoky tea-based cocktail proves {that a} drink doesn’t must have alcohol to pack an fragrant punch. Brown calls out the usage of strongly-brewed lapsang souchong tea, which can be utilized reliably as a nonalcoholic fragrant base. Vanilla extract and ginger supply sugar and spice, whereas the egg white is whipped up for texture.
Featured in “Past Dry January: Methods to Make Wonderful Nonalcoholic Cocktails at House” by Dan Q. Dao.
Yield: 1 cocktail
Cook dinner Time: 5 minutes
Elements
- One 3-in. piece recent ginger, peeled
- 1 egg white
- 2 oz. strongly brewed smoked black tea, akin to lapsang souchong, cooled to room temperature
- ⅓ oz. ginger syrup
- 3 drops alcohol-free vanilla extract, akin to <a href="https://www.amazon.com/HEILALA-Alcohol-Hand-Chosen-Ethically-Chilly-Pressed/dp/B074W67P11?tag=actonxsaveur-20">Heilala</a>
- 3 dashes nonalcoholic bitters, akin to <a href="https://www.amazon.com/Stirrings-Orange-Cocktail-Bitters-Bottle/dp/B0078DPHQE?tag=actonxsaveur-20">Stirrings</a>
- One 2-in. strip orange peel, for garnish
Directions
- Place a advantageous mesh strainer over a small bowl. Finely grate the ginger over the strainer, taking care to catch all the juices. Press firmly on the ginger pulp to extract as a lot juice as attainable, then discard the solids. Measure 2 teaspoons of the ginger juice, reserving the remainder for one more use.
- In a second small bowl, whisk the egg white till gentle and barely frothy, about 30 seconds. Switch the egg white to a mixing glass, then add the tea, ginger syrup, ginger juice, vanilla extract, bitters, and 5–6 cubes of ice. Utilizing a bar spoon or chopstick, stir gently till the liquid is chilled. Pressure into an ice-filled rocks glass, garnish with the orange peel, and serve instantly.
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