Nonalcoholic Old-Fashioned

Name: Nonalcoholic Old-Fashioned
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: 1 cocktail
Ingredients: One 3-in. piece fresh ginger, peeled; 1 egg white; 2 oz. strongly brewed smoked black tea, such as lapsang souchong, cooled to room temperature; ⅓ oz. ginger syrup; 3 drops alcohol-free vanilla extract, such as Heilala; 3 dashes nonalcoholic bitters, such as Stirrings; One 2-in. strip orange peel, for garnish

Lapsang souchong tea is the secret sauce in this smoky, booze-free riff on the classic cocktail.

Makes
1 cocktail
Time
5 minutes

NOLE GAREY

By Derek Brown

Updated on January 29, 2025

Created by Mindful Mixology author Derek Brown, this smoky tea-based cocktail proves that a drink doesn’t have to have alcohol to pack an aromatic punch. Brown calls out the use of strongly-brewed lapsang souchong tea, which can be used reliably as a nonalcoholic aromatic base. Vanilla extract and ginger offer sugar and spice, while the egg white is whipped up for texture.

Featured in “Beyond Dry January: How to Make Excellent Nonalcoholic Cocktails at Home” by Dan Q. Dao.

Ingredients

One 3-in. piece fresh ginger, peeled
1 egg white
2 oz. strongly brewed smoked black tea, such as lapsang souchong, cooled to room temperature
⅓ oz. ginger syrup
3 drops alcohol-free vanilla extract, such as Heilala
3 dashes nonalcoholic bitters, such as Stirrings
One 2-in. strip orange peel, for garnish

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Instructions

Step 1

Place a fine mesh strainer over a small bowl. Finely grate the ginger over the strainer, taking care to catch all of the juices. Press firmly on the ginger pulp to extract as much juice as possible, then discard the solids. Measure 2 teaspoons of the ginger juice, reserving the rest for another use.

Step 2

In a second small bowl, whisk the egg white until light and slightly frothy, about 30 seconds. Transfer the egg white to a mixing glass, then add the tea, ginger syrup, ginger juice, vanilla extract, bitters, and 5–6 cubes of ice. Using a bar spoon or chopstick, stir gently until the liquid is chilled. Strain into an ice-filled rocks glass, garnish with the orange peel, and serve immediately.

Place a fine mesh strainer over a small bowl. Finely grate the ginger over the strainer, taking care to catch all of the juices. Press firmly on the ginger pulp to extract as much juice as possible, then discard the solids. Measure 2 teaspoons of the ginger juice, reserving the rest for another use.
In a second small bowl, whisk the egg white until light and slightly frothy, about 30 seconds. Transfer the egg white to a mixing glass, then add the tea, ginger syrup, ginger juice, vanilla extract, bitters, and 5–6 cubes of ice. Using a bar spoon or chopstick, stir gently until the liquid is chilled. Strain into an ice-filled rocks glass, garnish with the orange peel, and serve immediately.