Non-alcoholic recipe
Earl Grey Citrus Sour
Earl Grey tea, lemon and pasteurized egg white make a tea-based sour with bergamot aroma and a soft foam.
Ingredients
- 75 ml chilled brewed Earl Grey tea (2 g leaves in 150 ml water)
- 25 ml fresh lemon juice
- 20 ml plain 1:1 simple syrup
- 25 ml refrigerated pasteurized liquid egg white
Preparation
Brew Earl Grey by steeping 2 g tea leaves in 150 ml water at approximately 95°C for 3 minutes, then strain and chill thoroughly; measure 75 ml finished tea. Make 1:1 simple syrup with equal weights white sugar and water, dissolve and chill. Add 75 ml chilled tea, 25 ml lemon juice, 20 ml syrup and 25 ml pasteurized liquid egg white to a clean shaker. Dry-shake 10–15 seconds, add cubed ice and shake for another 10–15 seconds. Double-strain into a chilled coupe, express one narrow lemon twist above the foam and rest the twist on the rim.
Glassware
Chilled coupe glass, served without ice
Garnish
1 narrow lemon twist
History
Earl Grey tea has inspired modern alcohol-free sour recipes; a published Earl Grey-and-cherry sour uses tea, lemon, egg white, fruit syrup and vanilla extract. This Mixology variation uses measured Earl Grey, lemon, plain syrup and pasteurized egg white, with no vanilla extract. No source reviewed establishes a first inventor of this exact citrus-tea sour.
Mixology View
The measured brew and pasteurized egg-white requirement make the method clearer without claiming a taste-tested result. Tea tannins and bergamot are expected to balance the citrus and foam.
Ingredient note
Contains egg and caffeine. Use refrigerated pasteurized liquid egg white, not raw shell egg white, and keep the prepared ingredients chilled.