Chouyan Sour [Cocktail Recipe]

Created by Chris Amirault, bar director at Otium in Los Angeles, this cocktail is a take on a familiar classic. “This Jack Rose [cocktail] variation with heavy Asian influences has refreshing fall notes of pomegranate and smoke from the lapsang souchong,” Amirault says.

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  • 1 oz. Hibiki Japanese Harmony (or other Japanese whisky with sherry notes)
  • 1 oz. Laird’s applejack
  • ¾ oz. lapsang souchong grenadine (recipe below)
  • ¾ oz. lime juice
  • egg white
  • ground cinnamon and lapsang souchong powder for garnish (blend equal parts tea and cinnamon sticks in a spice grinder)


Combine all ingredients in a shaker. Dry shake to emulsify. Add ice and shake vigorously. Double strain into a chilled coupe. Sprinkle with cinnamon-lapsang souchong powder.

Lapsang Souchong Grenadine

  • 1 cup 100% pomegranate juice
  • 1 cup white sugar
  • 3 Tbsp. steeped lapsang souchong tea
  • ½ tsp. orange flower water
  • Use a high-speed blender or immersion blender to combine all ingredients. Keep refrigerated up to three weeks.

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