The Brandy Sour is one of the oldest sour-style cocktails, and in Cyprus it’s practically the national drink. It balances the warm, fruity depth of brandy against bright lemon and just enough sweetness to keep everything in check. The non-alcoholic version follows the same logic, and with the right brandy alternative, it’s hard to tell the difference.

Building the sour

The ratio here is what matters. Two parts spirit to one part citrus to three-quarters part sweetener gives you a sour that leans tart without being punishing. If your lemon is particularly acidic, bump the simple syrup up to a full ounce. The goal is a drink that makes you pucker slightly on the first sip and then smooths out as the sweetness catches up.

Aquafaba adds a silky foam that transforms the texture. Dry shake it first without ice to aerate, then shake with ice to chill. The foam sits on top and gives every sip a creamy quality that straight shaking can’t match. If you skip it, the drink still works, just without the velvety layer.

The brandy alternative

ArKay Non-Alcoholic Brandy has warm, fruity notes with a hint of oak that mimics aged brandy’s character. It’s sweeter than most whiskey alternatives, which is actually an advantage in a sour. The natural sweetness of the spirit means you can back off the simple syrup slightly and still end up with a balanced drink.

For a different character, try using a non-alcoholic bourbon like Lyre’s American Malt. It shifts the drink from fruity and round to spicier and more angular, closer to a Whiskey Sour than a Brandy Sour. Both versions are worth making. This pairs well with the Brandy Alexander for a two-drink brandy spread that covers both sweet and tart.