This easy Japanese Sour recipe will warm up your winter! With Japanese whisky, fresh lemon juice, black sugar syrup, egg white and a splash of Yuzu, this cocktail is perfect for cold nights.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 205
Ingredients
- 2 oz Japanese Blended Whisky
- ½ oz Yuzu juice
- ½ oz fresh lemon juice
- ½ oz Kuromitsu - Japanese Black sugar syrup
- 1 egg - use the white, discard the yolk
- Ice cubes
- 3 drops of Angostura bitters - for garnish, optional
Equipment
- Cocktail Shaker
- Cocktail Strainer
- Fine strainer
- Coupe Glass
- Measuring Jigger
- Toothpick or Cocktail Skewer (optional)
Instructions
- Prep Glass: Fill a coupe glass with ice and give it a quick stir. Set it aside.
- Add Egg White: Crack open 1 egg, separate the white from the yolk, and pour the white into the shaker. Discard the yolk.
- Add Kuromitsu: Add ½ oz Kuromitsu.
- Add Citrus: Measure and pour ½ oz Yuzu juice and ½ oz fresh lemon juice into the shaker.
- Add Whisky: Pour 2 oz Japanese Blended Whisky of your choice into the shaker.
- Shake Well: Fill the shaker with ice. Close it well and shake the ingredients vigorously for about 15 seconds.
- Dry Shake: Open the shaker. Using the cocktail strainer, pour the liquid into the other tin and discard the ice. Close the shaker again and shake another time, for 15-20 seconds, without ice this time.
- Strain: Discard the ice inside the coupe glass. Using the fine strainer, strain the drink into the glass.
- Garnish: Carefully place 3 drops of Angostura bitters on the surface of the drink. Using a toothpick or cocktail skewer, go through each drop to create a nice heart shape. Serve immediately.
Notes
Substitutes:
- Japanese Whisky: You can use any type or brand of Japanese whisky you like to prepare this cocktail. If you can't find any Japanese Whisky, you can use Scotch as a substitute. It has a similar flavor profile, although it might be slightly smokier depending on the brand.
- Fresh Lemon Juice: Freshly squeezed juice is always the best option, but bottled juice will work as well if you’re out of fresh lemons. Lime juice can also do the trick.
- Yuzu Juice: Fresh Yuzu is hard to find and expensive, but don’t worry: this recipe has been written so it can be made using bottled Yuzu juice. Yuzu purée can also be a good alternative; in both cases, make sure to have a high-quality juice or a purée (100% yuzu).
- Kuromitsu: Kuromitsu is a black sugar syrup made from unrefined sugar. It is usually available in Asian grocery stores, or you can make your own at home using “kurozato” or “kokuto” sugar (also available in Asian grocery stores or online). If you don’t have access to an Asian grocery supplier, don’t worry: you can replace it with cane molasses or make your own version using Muscovado sugar or any kind of dark brown sugar. In any case, this substitute syrup should be quite rich, so start by mixing 2 parts of sugar of your choice with 1 part warm water. Stir until the sugar is fully dissolved, and add more water if you’d like a lighter, less concentrated syrup.
- Egg White: If you're vegan or allergic to eggs, you can use aquafaba (the liquid from a can of chickpeas) as a substitute. It froths up just like egg whites and is flavorless. Pasteurized egg white is also a suitable option; in that case, use ½ oz as a substitute for one egg white. Shake twice just like you would if using regular egg white (see instructions above).
Making it Non-Alcoholic:
- Whisky Substitute: Use a non-alcoholic substitute; these are available and reasonably mimic Whisky's flavors. You can also use Mugicha, a traditional Japanese barley tea, as a substitute for the whisky: simply infuse it in hot water for at least 1 hour and let cool down to room temperature before using.
- Proceed As Usual: Use this non-alcoholic substitute instead of the regular Whisky, follow the original steps, and enjoy a non-alcoholic version.
Making it Vegan:
- Egg White Substitute: Use ½ oz of aquafaba (the liquid from a can of chickpeas) instead of egg white. It froths up just like egg whites and is flavorless.
- Proceed As Usual: Use this vegan substitute instead of the regular egg white, follow the original steps (for best results, aquafaba should be shaken twice as well), and enjoy a vegan version.
What is a Japanese Sour?
A Japanese Sour is a whisky-based cocktail made of Japanese Whisky, yuzu & lemon juice, kuromitsu (a Japanese black sugar syrup), and egg white. It’s not particularly difficult to make but requires some precision in balancing the ingredients for the perfect blend of flavors. This drink is a variant of the classic Whiskey Sour, with its unique twist being the use of Japanese products such as kuromitsu, yuzu juice, and, of course, Japanese whisky instead of traditional bourbon or rye whiskey.
What is a Japanese Sour made of – The ingredients
To begin your gimlet preparation, get these ingredients ready:
- Japanese Blended Whisky: The base spirit of the cocktail, it provides the primary flavor. Japanese Whisky is known for its smoothness and complexity.
- Yuzu Juice: A citrus fruit native to East Asia, yuzu juice adds a unique tartness and freshness to the cocktail. It’s more aromatic than typical citrus fruits.
- Lemon Juice: Provides a sharp, refreshing acidity to balance the sweetness of the syrup.
- Kuromitsu: A Japanese black sugar syrup that imparts a rich, molasses-like sweetness.
- Egg White: In many classic cocktails, egg white adds a silky texture and frothy top when shaken with the other ingredients.
- Angostura Bitters: Aromatic bitters with hints of spice and herbs, used for garnish and added complexity.
- Ice Cubes: Used for chilling and diluting the cocktail. They help to mellow out the flavors and make the drink more refreshing.
