Combava Sour

Makes 1 cocktail.

Curio’s version of a classic cocktail. We infuse whiskey with our Combava Tea to add depth, spice, citrus notes, and color to this refreshing, old-school drink.

If you’re concerned about using raw egg or want to make a vegan version, substitute aquafaba for the egg white.

For the cocktail:
1½ ounces Combava-infused whiskey (how-to below)
1½ ounces freshly squeezed lime juice
1½ ounces simple syrup (recipe below)
1 tablespoon egg white

For garnish:
Lime zest or twist

To make the cocktail  Put cocktail ingredients into a shaker without ice. Shake vigorously for 20 seconds. Open the shaker and add 2–3 ice cubes; shake again for 10 seconds. Strain into a coupe or rocks glass. Garnish with lime zest or twist.

To infuse the whiskey  Gently warm ½ cup whiskey (we used Tullymore Dew, warmed in the microwave for 10 secs @ ½ power). Stir 1 generous tablespoon of Combava Tea into the whiskey. Set aside to infuse for 2 hours. Pour through a fine-mesh sieve into a clean jar.

To make simple syrup  Put 1 cup of sugar and ½ cup water into a small, heavy saucepan set over medium-high heat. Stir gently to mix water and sugar. Bring to a boil; boil for 1 minute. Set aside to cool to room temperature. Pour into a clean jar. Keep tightly covered in the fridge for up to 2 weeks.