The classic Whiskey Sour provides inspiration for countless cocktails, as bartenders across the world play with or add to its constituent parts (whiskey, citrus, sugar, egg white) to concoct creative takes on the original. In the case of the Japanese Sour, Shigefumi Kabashima gives the drink a unique twist by using Japanese whisky and incorporating yuzu and kuromitsu. Yuzu is a citrus fruit with a tart flavor that’s like a combination of lemon, lime and orange, and kuromitsu is a molasses-like syrup derived from kokutō, a mineral-rich unrefined sugar.
“Nikka Coffey Grain whisky gives a rich and elegant flavor; ‘black honey’ also has rich sweetness, and the yuzu scent enhances these ingredients, giving the cocktail a Japanese flavor profile,” says Kabashima, the owner and beverage director of ROKC in New York City.
Just like is common with the classic version, Kabashima mixes his ingredients together and then employs a dry-shake (shaking without ice before shaking again with ice) to incorporate the egg white with the liquids. This creates a rich and silky cocktail while also yielding the frothy head on top of the drink, which serves as a palette for the eye-catching pattern of aromatic bitters.
- 2 ounces Nikka Coffey Grain Japanese whisky
- 1/2 ounce egg white
- 1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
- 1/4 ounce lemon juice, freshly squeezed
- 1/4 ounce yuzu juice (or lime juice), freshly squeezed
- Garnish: 5 drops Peychaud’s bitters
- Garnish: 5 drops Angostura bitters
Add all ingredients into a shaker and dry-shake (without ice) vigorously for 10 seconds.
Add large ice cubes and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with the bitters.