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Recipe: Pentire Sour


50ml Pentire
25ml Fresh lemon juice
20ml Lapsang Souchong tea syrup*/ sugar syrup if you prefer
1 Egg white/ 25ml aquafaba 3 bay leaves


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. 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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