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Food

Wild Air Sour

By Arisa Valyear On
Presented by
Bearface Whisky

A tasty tea-infused cocktail with tart lemon, juicy peach syrup and smoky whisky. Served with a floral garnish, this refreshing drink is ideal for summer sipping.

Ingredients


Serves 1

  • 2 oz. (60ml) Bearface Wilderness 3.0
  • 1 oz.  (30ml) Fresh squeezed lemon juice
  • .5 oz. (15ml) Rooibos tea syrup – made by combining equal parts strong rooibos tea and sugar
  • .5 oz. (15ml) Peach syrup – made by combining equal parts unsweetened peach juice and sugar
  • .5 oz. (15ml) Egg White (optional and used for foamy texture)

Directions

  • Add Bearface Wild Air, lemon juice, simple syrup and egg white, if using, to a shaker, and dry shake for 30 seconds without ice.
  • Add ice and shake again for 15–20 seconds, until well chilled.
  • Strain into a rocks glass over fresh ice.
  • Garnish with loose-leaf Roobis tea and dried Ginestra flower.

Written By

Arisa Valyear

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