Earl Grey Bergamot Sour mocktail recipe
Chilled Earl Grey, citrus and aquafaba shaken into a tea-led foam-topped sour.
Method: Shake · Glass: Coupe glass · Time: 7 minutes plus chilling · Difficulty: Intermediate
Ingredients
- 3 oz strong chilled Earl Grey tea
- ½ oz fresh lemon juice
- ½ oz orange juice
- ½ oz simple syrup
- 1 oz unsalted chickpea aquafaba
- 1 cup ice cubes
How to make it
- Chill a coupe glass.
- Add tea, juices, syrup and aquafaba to a shaker without ice and shake hard for 15 seconds.
- Add ice and shake again until cold.
- Double strain into the coupe, express the orange peel and serve.
Garnish
A small orange peel
Why this balance works
Earl Grey has enough tannin to carry a sour, but it needs to be cold before shaking or the foam collapses quickly. Orange juice supports the tea’s bergamot perfume without needing hard-to-find bergamot fruit. Keep the lemon at half an ounce so it does not erase the tea.
Technique to keep
Use a dry shake first to give aquafaba time to foam, then shake with ice to chill and dilute. Aquafaba varies between cans; if the foam is loose, shake longer before adding ice rather than adding more sweetener. Use unsalted liquid only.
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