The classic Whiskey Sour gets a Japanese twist from the incorporation of yuzu and kuromitsu, 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 Shigefumi Kabashima, the owner and beverage director of ROKC in New York City.
This recipe originally appeared as part of “5 Easy Whiskey Sour Twists to Make Right Now.”
- 2 ounces Nikka Coffey Grain Japanese whisky
- 1/4 ounce lemon juice, freshly squeezed
- 1/4 ounce yuzu juice (or lime juice, freshly squeezed)
- 1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
- 1/2 ounce egg white
- Garnish: 5 drops Peychaud’s bitters
- Garnish: 5 drops Angostura bitters
Add all ingredients into a shaker and dry-shake (without ice) vigorously.
Add large ice cubes and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with the bitters.