Recipe courtesy of Pentire Drinks
Crafted next to the sea. The Lapsang syrup brings a hint of smoke.
Embark on a sensational journey with the Pentire Adrift Sea Sour, a captivating non-alcoholic creation that channels the essence of coastal Cornwall into a refreshing libation. Crafted with 50ml of Pentire Adrift, this spirit brings together a symphony of botanicals native to the region, capturing the very soul of the coastal landscape. Complemented by 25ml of fresh lemon juice, the Sea Sour embraces a zesty citrus infusion that harmonizes with the unique flavors of Pentire Adrift. Elevating the experience, a distinctive touch is added through 20ml of Lapsang Souchong tea syrup, or sugar syrup for those with a preference, introducing a nuanced depth to this extraordinary concoction. To complete the masterpiece, a velvety texture is achieved with the addition of 1 egg white or 25ml of aquafaba, perfectly binding the flavors together, while the aromatic essence of 3 bay leaves lingers, offering a fragrant and visual allure to this fantastic Sea Sour.
Intrigue your senses with the Pentire Adrift Sea Sour, where the coastal freshness of Pentire Adrift converges with the bold zest of lemon, the subtle complexity of Lapsang Souchong tea syrup, and the velvety texture of egg white or aquafaba. A true embodiment of craft and flavor, this delightful concoction stands as a testament to the artistry of non-alcoholic mixology, inviting you to savor the nuanced symphony of ingredients that define the Pentire Adrift Sea Sour.
Ingredients:
- 50ml Pentire Adift
- 25ml Fresh lemon juice
- *20ml Lapsang Souchong tea syrup/ sugar syrup if you
prefer - 1 Egg white/ 25ml aquafaba
- 3 bay leaves
Garnish
2 lemon wheels to garnish
Method:
Combine the ingredients along with 2 of the bay leaves (1 left to garnish) in a cocktail shaker and shake hard. This is called dry shaking.
Next add ice and shake hard again. Strain with a hawthorn strainer into a chilled glass and garnish with the remaining bay leaf.
*Lapsang Souchong tea syrup
Ingredients:
400g caster sugar
200ml Lapsang Souchong tea. Use 2 tea bags for the
infusion.
Combine two-parts caster sugar to one-part water to, as it is a little thicker and takes up less volume in the drink.
Put the sugar and water in a pan and set over a
gentle heat. Be careful – the mixture shouldn’t simmer as this will introduce flavour into the syrup.
You will notice that the sugar will dissolve and the syrup will clarify. Once it gets to this point, take it off the heat. Store in the fridge for up to 2–3 weeks.
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