The first written recipe for the Whiskey Sour appeared in 1862, however it’s likely that versions of the classic drink had been consumed on the high seas long before this, preventing sailors from getting scurvy. This version of the whiskey mocktail blends Ovant Royal, a non-alcoholic dark spirit that synchronises the sweetness of rum and the smokiness of whiskey, with traditional sour citrus and bitters. Cinnamon syrup adds distinct spice notes and the iconic, foamy top is a result of the eggs whites. Well-balanced, sophisticated and utterly delicious, this mocktail is one to savour.
60ml Ovant Royal
30ml Lemon Juice
15ml Cinnamon Syrup
1 dash Non-Alcoholic Bitters
1 Egg white
- Add all ingredients into a cocktail shaker and dry shake for 5 seconds.
- Add cubed ice and shake for 5 seconds.
- Double-strain into a coupe glass.
- Garnish with 1 dash of Angostura bitters.