Recipe courtesy of Shawn Thomas
Show: Easy Chinese
Print
Oolong Tea Infused Pisco Sour
Total:
5 min
Prep:
5 min
Yield:
1 cocktail
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
1 cocktail
Level:
Easy

Ingredients

  • 2 ounces oolong tea-infused pisco brandy
  • 1 ounce simple syrup
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1 large egg white
  • Ice, for chilling
  • Cardamom flavored bitters, for garnish

Directions

Combine the brandy, simple syrup, lemon juice, lime juice and egg white in a cocktail shaker. Cover and shake well until the mixture is frothy. Remove the lid, fill the shaker with ice, and then cover and shake vigorously again until very cold. 

Strain into a 6-ounce footed highball or rocks glass. Drop 2 to 3 drops of the bitters onto the top of the foamy drink and use a toothpick to swirl the bitters into a yin/yang formation. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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