"An elegant mocktail that has the complexity of a spirit-forward drink, but without the booze"
Lavender Oolong & Yuzu Sour
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Serves or Makes: 1
Recipe Card
ingredients
- 4-6 ounces brewed Lavender Oolong tea
- 1/4 ounces light agave
- 1/2 ounces lemon juice
- 1 egg white
- 3-4 ounces Yuzu soda
Method
Step 1
Make the tea: steep 1 tbsp loose leaf Lavender Oolong in 6oz hot water for 3 minutes. Strain the tea into an empty cocktail shaker and stir in 2-3 ice cubes til they melt (bring tea to room temp).
Step 2
Add the agave, lemon juice, and an egg white. Dry shake. Add ice, shake vigorously and strain into your favorite fancy coupe. Garnish with edible flowers or a lemon twist.
Step 3
Flavor notes: TeBella Tea Company's Lavender Oolong is one of my all-time favorite teas. It has Bai Ya Qi Lan as a base, a lightly oxidized Chinese oolong. It’s full-bodied with a wonderfully fragrant orchid note that pairs so well with lavender. If you’re an oolong lover you’ll notice it has a similar profile to Ti Kwan Yin. This blend is lush and I can’t get enough of it…shaking it up with an egg white and topping with yuzu soda results an elegant drink that has the complexity of a craft cocktail without the booze. If you can’t get your hands on this Lavender Oolong, you can use Bai Ya Qi Lan or Ti Kwan Yin and add a pinch of lavender buds while it steeps. It won’t have quite the same lush flavor but it will still yield a delicious drink. If I did this method and was going for a low-ABV drink instead of a mocktail, I’d add a dash or two of lavender bitters for more depth. My current obsession is Moshi's Sparkling Yuzu Soda. I’ve used it in a few drinks and it tastes a little different each time depending on what its mixed with. It’s fantastic.