Black Cedar Sour - Blackcurrant Mocktail
Dark Berries, Smoky Cedar and a Silky Citrus Foam
The Black Cedar Sour is a blackcurrant mocktail that turns the classic sour on its head, swapping spirits for the deep blackberry and cedar character of Edenvale Cabernet Sauvignon.
Built around a velvety egg white or aquafaba foam, fresh lemon and a fragrant rosemary syrup, it delivers all the structure and ceremony of a grown-up cocktail with none of the alcohol.
It is proof that an alcohol-removed wine can do far more than fill a glass. It can anchor a drink worth slowing down for.
What Is a Black Cedar Sour Mocktail?
A Black Cedar Sour mocktail recipe is a non-alcoholic sour that uses non-alcoholic red wine in place of whiskey or bourbon. Edenvale Non-Alcoholic Cabernet Sauvignon brings the blackberry depth and subtle cedar note that give the drink its name, while blackcurrant or blackberry juice deepens the colour and fruit.
Fresh lemon sharpens it, rosemary syrup adds a woody herbal lift and a couple of dashes of bitters round everything out. Shaken with egg white or aquafaba, the result is a smooth, foam-topped mocktail recipe that looks every bit as considered as it tastes.
Black Cedar Sour Blackcurrant Mocktail Recipe
Ingredients
Preparation time: 15 minutes (plus time to cool the rosemary syrup)
- 100ml Edenvale Non-Alcoholic Cabernet Sauvignon
- 40ml Blackcurrant or blackberry juice
- 20ml Fresh lemon juice
- 15ml Rosemary simple syrup
- 2 dashes Bitters (Angostura or cherry bitters)
- 1 Egg white (or 30ml aquafaba for a vegan option)
- 1 Cup of ice
- 1 Sprig fresh rosemary (to garnish)
- 3 Fresh blackberries (to garnish)
Method
Make the rosemary simple syrup
Combine 60ml water and 60ml sugar in a small saucepan over medium heat. Add two sprigs of fresh rosemary. Stir until dissolved, simmer for two minutes, steep for ten minutes, then strain and cool.
Dry shake
Add the Cabernet Sauvignon, blackcurrant juice, lemon juice, rosemary syrup, bitters and egg white to a shaker without ice. Shake vigorously for 15 to 20 seconds to build a silky foam.
Wet shake
Add ice to the shaker. Shake vigorously again for 15 seconds, until well-chilled.
Strain and garnish
Double-strain into a chilled coupe or rocks glass. The foam should settle on top in a smooth, velvety layer. Garnish with blackberries on a pick and lightly singe the rosemary sprig with a match to release its cedar-like aroma before resting it on the rim.
Top Preparation and Serving Tips
- For a fully vegan sour, use 30ml of aquafaba in place of the egg white. You won't taste it, but it gives an identical foam.
- Lightly charring the rosemary garnish releases aromatic oils for a subtle smoky, woody nose.
- Cherry bitters lean into the dark fruit character, while Angostura adds spiced warmth. A combination of both works beautifully.
- To batch it, scale up everything except the egg white and refrigerate, then shake the egg white portion individually per serve for the best foam.
Non-Alcoholic Cabernet Sauvignon - the Premium Mocktail Touch
Edenvale Non-Alcoholic Cabernet Sauvignon is the heart of this drink. Crafted from premium Australian fruit and gently alcohol-removed, it carries generous blackberry, a well-rounded body and the soft cedar note that inspired the Black Cedar Sour.
Awarded across the International Wine and Spirits Competition and the World Alcohol-Free Awards, it holds its own as a sipping wine and brings genuine varietal depth to a cocktail, all at less than 0.5% ABV.
Why You'll Love This Mocktail Sour
We cannot get enough of this blackcurrant sour. One sip, and we think you will fall for its dark magic, too.
- A genuinely sophisticated, spirit-free way to enjoy award-winning non-alcoholic Cabernet Sauvignon
- An egg white or aquafaba foam that gives it the silky texture of a classic sour
- Deep berry colour and a singed-rosemary aroma make it beautifully Instagrammable
- Less than half the calories of a traditional wine cocktail, with no hangover the next day
- An easy vegan swap, so everyone at the table can join in
Can You Make a Blackcurrant Sour Without Egg White?
Yes. Swap the egg white for 30ml of aquafaba, the liquid from a tin of chickpeas. It whips into the same glossy foam when dry-shaken, with no flavour of its own, making the Black Cedar Sour completely vegan while keeping that signature velvety top.
What Does a Black Cedar Sour Taste Like?
Our black cedar sour mocktail tastes like a balanced, grown-up sour. Bright lemon leads, deep blackberry and blackcurrant fill the middle, and a woody rosemary and cedar note finishes things off, drawn from the Cabernet and the singed garnish. The foam softens the tartness for a smooth, almost creamy mouthfeel.
Blackcurrant Mocktail Food Pairings
The drink's berry depth and herbal edge make it a natural match for richer, savoury bites. We recommend:
- Sharp aged cheddar or a creamy blue on a grazing board
- Dark chocolate or a flourless chocolate torte
- Char-grilled or rosemary-studded lamb
- Mushroom arancini and other earthy, umami bites
- Spiced nuts and olives for a simple pre-dinner spread
Occasions That Call for a Black Cedar Sour Recipe
This mocktail is classy. Whilst other recipes in our series are fine for any occasion, we like to reserve this one for special moments, such as:
- Dinner parties and long, candlelit meals where you want a drink with real depth on the table
- A romantic evening in for two, singed rosemary garnish and all
- Festive celebrations such as Christmas, New Year's Eve or a milestone birthday toast
- Engagements, anniversaries and other moments that call for raising a proper glass
- An elegant aperitif to welcome guests before a considered meal
Ready to make it?
