Welcome spring with this simple Japanese yuzu whisky sour recipe! Crafted with Japanese whisky, yuzu juice, and simple syrup, this refreshing cocktail is the perfect antidote to cold weather.
Prep time:
1 minute
Mixing time:
2 minutes
Servings:
1
Calories:
219
Ingredients
- 2 oz Japanese Whisky
- ¾ oz Yuzu juice
- ¾ oz simple syrup
- Egg white - optional, for froth
- Ice cubes
- Lemon slice or twist - for garnish, optional
Equipment
- Cocktail Shaker
- Measuring Jigger
- Cocktail Strainer
- Fine strainer
- Old Fashioned or Rocks Glass
Instructions
- Prep Glass: Fill an Old Fashioned or Rocks glass with ice and give it a quick stir. Set it aside.
- Add Egg White (optional): Crack open an egg, separate white from yolk and pour the white into the shaker. Discard the yolk.
- Add Simple Syrup: Add ¾ oz simple syrup.
- Add Yuzu Juice: Measure and pour ¾ oz Yuzu juice into the shaker.
- Add Whisky: Pour 2 oz Japanese 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 (only if using egg white): 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. If you’re not using egg white, you can skip this step.
- Strain: Discard the ice in the Old Fashioned glass and refill it with fresh, new ice cubes. Use the cocktail strainer to pour the drink into the ice-filled glass.
- Garnish: Garnish with a lemon slice or a lemon zest. To do so, express the lemon peel on top of the glass; you can either discard it afterward or place it on the rim of the glass for an added citrus touch. Serve immediately.
Notes
Substitutes:
- Japanese whisky:Â 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. For a more classic version, you can also use Bourbon: it has a sweeter, fuller-bodied flavor that pairs well with the tartness of the yuzu and lemon juices.
- 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).
- Simple Syrup: If you don't have any simple syrup, you can easily make some at home by mixing together equal parts of sugar (any kind you like) and hot water. Stir well to dissolve and let it cool down before using it. In the refrigerator, this homemade simple syrup will last for about a month. Honey syrup (2 parts honey to 1 part warm water) or agave nectar can be used as natural sweeteners if you prefer not to use simple 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 a Pitcher of Yuzu Whisky Sour:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 16 oz of whisky, 8 oz of yuzu juice, and 8 oz of simple syrup.
- Mix: In a large pitcher, combine the whisky, yuzu juice, and simple syrup. Add ice and stir well.
- Serve: Strain to remove the ice, serve immediately into ice-filled Old Fashioned or Rocks glasses, and garnish each glass with a lemon slice or twist. If you have some leftovers, be sure to keep them in the fridge (make sure no ice cubes are left inside) in an airtight container.
Making it Non-Alcoholic:
- Whisky Substitute: Use a non-alcoholic whisky substitute; several brands are available that quite well mimic the flavor profile of whisky. 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 it cool down to room temperature before using.
- Proceed As Usual: Use this non-alcoholic substitute instead of regular whisky, follow the original steps, and enjoy a non-alcoholic version.
Making it Vegan:
- Egg White Substitute: If you're vegan and still want that frothy top, aquafaba (the liquid from a can of chickpeas) is an excellent substitute for egg white. Use about 1 oz (30 ml) instead of the egg white. You can also simply omit the egg white when preparing the cocktail: it won’t change the overall taste of the drink.
What is a Japanese Yuzu Whisky Sour?
A Japanese Yuzu Whisky Sour is a cocktail made of Japanese whisky, yuzu juice, simple syrup, and an egg white for froth. Â The cocktail is a variant of the classic whisky Sour, with the unique twist being the use of yuzu – a citrus fruit native to East Asia that has a flavor profile somewhere between grapefruit and mandarin orange. This gives it an exotic, refreshing taste that differentiates it from its Western counterpart.
What is a Japanese Yuzu Whisky Sour made of – The ingredients
For a tasty Japanese yuzu whisky sour, you will need these ingredients:
- Egg White (optional): Adds a creamy texture and silky mouthfeel to the drink, creating a smooth and frothy top layer.
- Simple Syrup: A sweetener made from sugar and water, balancing the tartness of citrus and the warmth of the whisky.
- Yuzu Juice: A citrus juice with a unique, fragrant flavor, combining elements of lemon, lime, and mandarine.
- Japanese Whisky: A smooth, refined spirit with notes of oak, malt, and subtle smokiness, bringing warmth and complexity to the cocktail.
- Lemon Slice/Zest: Used as a garnish, it adds a bright, citrusy aroma and a visual appeal to the drink.
- Ice Cubes: Chills the drink and dilutes it slightly for a more balanced taste.
